STUFFED CANNONCIN

Of course! Cannoncini (or “little cannons”) are a classic Italian pastry, and “stuffed” typically means they are filled with a delicious cream after baking. They are known for their flaky, crispy exterior and luxurious, creamy interior.

Here is a comprehensive guide to making them, including both a from-scratch puff pastry method and a much faster version using store-bought pastry.

🍮 Stuffed Cannoncini (Cream Horns)

This recipe covers making the pastry shells and the classic Chantilly cream filling.

Yields: 10-12 cannoncini Prep time: 45 minutes (+ chilling time for homemade dough) Cook time: 15-20 minutes

Ingredients:

For the Pastry (Pasta Sfoglia):

· 1 ¼ cups (160g) all-purpose flour
· ½ teaspoon salt
· ½ cup (115g) cold unsalted butter, cubed
· ⅓ cup (80ml) ice cold water
· OR use 1 package (17.3 oz) store-bought puff pastry, thawed

For the Mold & Baking:

· 1 egg, beaten (for egg wash)
· Granulated sugar, for sprinkling
· Cannoncini metal molds (highly recommended for shape)

For the Classic Chantilly Cream Filling:

· 1 cup (240ml) cold heavy whipping cream
· 3 tablespoons powdered sugar
· 1 teaspoon vanilla extract

Optional Alternative Fillings:

· Pastry Cream (Crema Pasticcera): A thicker, egg-based custard.

· Ricotta Cream: Sweetened ricotta mixed with chocolate chips and orange zest.
· Nutella: Straight from the jar or whipped with mascarpone.
· Chocolate Mousse.

Instructions:

Part 1: Making the Pastry Shells

If Using Homemade Puff Pastry:

1. 1. Make the Dough: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water and pulse just until the dough begins to clump.
   2. Form and Chill: Turn the dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
   3. Roll and Fold: On a floured surface, roll the dough into a large rectangle. Perform a series of “turns” (folding like a letter) to create layers. Chill for 30 minutes between turns. (This process can be lengthy; this is why store-bought is a popular shortcut).

If Using Store-Bought Puff Pastry:

1. Thaw: Thaw the pastry according to package instructions. It should be pliable but still cold.

Shaping and Baking:

1. Preheat Oven: Preheat oven to 400°F (200°C). Lightly grease your metal cannoncini molds.
2. Cut the Pastry: On a lightly floured surface, roll out your pastry dough (homemade or store-bought) to about ⅛-inch thickness. Using a pastry wheel or sharp knife, cut the dough into long strips, about ¾-inch to 1-inch wide.
3. Wrap the Molds: Starting at the pointy end of a mold, wrap a pastry strip around it in a spiral, making sure each strip slightly overlaps the previous one. Ensure there are no gaps. Place the wrapped molds on a baking sheet lined with parchment paper, seam-side down.
4. Chill: Place the baking sheet in the refrigerator for 15 minutes. This helps the pastry hold its shape.
5. Bake: Brush the pastry-wrapped molds lightly with the beaten egg wash and sprinkle generously with sugar. Bake for 15-18 minutes, or until puffed and deep golden brown.
6. Cool: Let the pastries cool on the sheet for 2-3 minutes. Gently twist the mold to remove the pastry shell. If it sticks, let it cool for another minute. Place the empty shells on a wire rack to cool completely.

Part 2: Making the Filling & Assembling

1. Whip the Cream: In a chilled bowl, using chilled beaters, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Fill the Shells:
   · Transfer the cream to a piping bag fitted with a large star tip (this makes it easy and beautiful).
   · Gently pipe the cream into the cooled pastry shells from both ends, filling them completely.
3. Serve: Dust with powdered sugar and serve immediately.

👩‍🍳 Pro Tips for Success:

· The Molds are Key: Metal cannoncini molds are essential for getting the classic shape and ensuring even baking. You can find them online.
· Keep Everything Cold: The secret to flaky layers in puff pastry is keeping the butter cold. If the dough gets too warm while working, chill it again.
· Don’t Overfill: Fill the shells just before serving. If filled too early, the moisture from the cream can make the crispy pastry soggy.
· Get Creative with Fillings:
· For chocolate cream, add 2 tablespoons of sifted cocoa powder to the whipped cream.
· For lemon cream, add 2 tablespoons of lemon curd.
· For a ricotta filling, mix 1 cup drained ricotta with ¼ cup powdered sugar, ¼ cup mini chocolate chips, and a pinch of cinnamon.
· Dipping: For an extra treat, dip the ends of the filled cannoncini in melted chocolate or crushed pistachios.

Enjoy your homemade, professional-quality Stuffed Cannoncini! They are a true show-stopping dessert.