Vanilla Cream Rolls, or Cannoncini, are a traditional Italian pastry that combines light, flaky puff pastry with a rich, velvety custard cream filling.
These elegant treats are often served at celebrations, afternoon teas, or as a delightful dessert.
The crispy, golden pastry shell contrasts beautifully with the smooth, sweet vanilla custard, making each bite a perfect balance of texture and flavor.
Whether you’re impressing guests or indulging in a personal treat, these Vanilla Cream Rolls are sure to become a favorite in your dessert repertoire. Simple yet sophisticated, they bring a touch of Italian charm to any table.
INGREDIENTS:
YIELD: 12 cannoncini
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate
PREPARATION:
Start by preparing the custard cream (crema pastiera):
Warm up the milk until hot (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.
Add the milk some at a time while whisking, making sure there are no lumps.
To make perfect Vanilla Cream Rolls, keep the puff pastry cold while working to ensure a flaky, crisp texture, and slightly overlap the edges when wrapping around the molds for an even bake.
Lightly grease the molds to prevent sticking, and chill the prepared rolls before baking to help them hold their shape.
For a smooth custard, whisk continuously while cooking and strain if necessary.
Ensure both the pastry and custard are fully cooled before filling to avoid sogginess, and use a piping bag for a clean, professional finish.
You can enhance the custard with lemon or orange zest or a splash of liqueur for added flavor.
Finally, decorate the cannoncini with powdered sugar or a drizzle of chocolate, and for the best texture, serve them the same day they are filled to enjoy their crisp, flaky shell and rich, creamy filling at their freshest.
To store Vanilla Cream Rolls (Cannoncini), first ensure that the pastry shells and custard filling are completely cooled.
If possible, store the pastry shells and custard separately to maintain the crispness of the shells.
Keep the unfilled shells in an airtight container at room temperature for up to 2 days.
The custard can be stored in an airtight container in the refrigerator for up to 3 days.
Once filled, store the assembled cannoncini in the refrigerator in a single layer in an airtight container for up to 24 hours.
For the best texture and flavor, it’s recommended to fill and serve them the same day.
Avoid freezing the filled rolls, as the custard may change in texture and the pastry can become soggy.
Here’s an approximate nutritional breakdown for Vanilla Cream Rolls (Cannoncini) based on the ingredients provided. The values are for one roll (assuming 12 rolls per recipe):
Nutritional Information (per roll):
- Calories: 220-250 kcal
- Protein: 4-5 g
- Fat: 12-14 g
- Saturated Fat: 6-7 g
- Carbohydrates: 25-28 g
- Sugars: 12-15 g
- Fiber: 1 g
- Cholesterol: 80-100 mg
- Sodium: 120-150 mg
Note: These values are approximate and can vary depending on the exact ingredients and portion sizes used. Substituting full-fat ingredients with lighter alternatives or adjusting the sugar content can modify the nutritional profile.