Cannoncini Stuffed

Cannoncini Stuffed are a highly regarded Italian pastry, celebrated for their unique shape and delectable filling. With a crispy, flaky outer layer and a creamy, sweet interior, these pastries are an excellent choice for a dessert or a snack, and are sure to make a lasting impression on anyone who tastes them. This article will provide a closer examination of the world of Cannoncini, exploring the complexities of their filling and offering a detailed, step-by-step guide on how to create this culinary masterpiece from scratch.


To make Cannoncini Stuffed, you will need the following ingredients:

  • Pastry Dough
    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, chilled and cubed
    • 1/4 cup cold water
    • 1/4 teaspoon salt
    • 1 tablespoon sugar
  • Filling
    • 2 cups whole milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 2 egg yolks
    • 1 teaspoon vanilla extract
  • Toppings
    • Powdered sugar

Preparation of Cannoncini

Making the pastry dough

  1. In a large bowl, combine the flour, salt, and sugar.
  2. Add the butter to the bowl and mix with a pastry cutter until the mixture resembles coarse sand.
  3. Gradually add the cold water to the mixture and mix until a dough forms.
  4. Knead the dough for a few minutes on a floured surface until it is smooth.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Making the filling

  1. In a medium saucepan, combine the milk and sugar and heat over medium heat until the sugar dissolves.
  2. In a small bowl, whisk together the cornstarch and egg yolks.
  3. Gradually add the egg mixture to the milk mixture, whisking constantly.
  4. Continue cooking the mixture over medium heat, whisking constantly, until it thickens.
  5. Remove the mixture from the heat and stir in the vanilla extract.
  6. Transfer the mixture to a bowl and cover with plastic wrap, pressing the plastic wrap against the surface of the mixture to prevent a skin from forming.
  7. Refrigerate the mixture until it is completely cool.
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Assembling the cannoncini

  1. Preheat the oven to 375°F.
  2. On a floured surface, roll out the chilled dough into a rectangle.
  3. Cut the dough into strips that are about 2 inches wide and 6 inches long
  1. Spoon a small amount of the cooled filling onto the bottom end of each strip.
  2. Roll the dough tightly around the filling, starting from the bottom and working your way up.
  3. Place the rolled pastry on a baking sheet lined with parchment paper, with the seam side down.
  4. Repeat until all the dough and filling have been used up.
  5. Brush the tops of the pastry with an egg wash (1 egg beaten with 1 tablespoon of water).
  6. Bake for 20-25 minutes or until golden brown.
  7. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.


Cannoncini are a delightful and distinctive Italian pastry that are bound to leave a lasting impression on anyone who samples them. With a crispy, flaky outer layer and a smooth, sweet filling, these pastries make an excellent choice for a dessert or a snack. By adhering to the recipe and guidance outlined in this article, crafting your own Cannoncini from scratch is a breeze, enabling you to relish the flavors of Italy in the comfort of your own home.




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