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:

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