Here’s an introduction for your Vanilla Cream Rolls (Cannoncini) recipe:
Vanilla Cream Rolls (Cannoncini)Indulge in these delightful Vanilla Cream Rolls, also known as Cannoncini, a classic Italian pastry that is both elegant and delicious.
Flaky, golden puff pastry shells are filled with a rich and creamy homemade custard (crema pastiera), creating the perfect balance of textures and flavors.
With a hint of vanilla and a dusting of powdered sugar, these delicate treats are perfect for special occasions, afternoon tea, or whenever you’re in the mood for something sweet and sophisticated.
Easy to make yet impressively beautiful, these Vanilla Cream Rolls are sure to become a favorite in your dessert repertoire.
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 store Vanilla Cream Rolls (Cannoncini), it’s best to keep them in an airtight container in the refrigerator, where they will stay fresh for up to 2-3 days due to the custard filling.
If you’d like to preserve the crispness of the pastry, you can store the puff pastry shells and custard separately, filling them just before serving.
Alternatively, you can freeze the unfilled puff pastry shells for up to 1 month in a freezer-safe container and thaw them at room temperature when ready to use.
To bring back the crispy texture, reheat the rolls in a 350°F (175°C) oven for 5-7 minutes, being careful not to overheat and soften the custard.
For Vanilla Cream Rolls (Cannoncini), you can try a few variations to mix things up. For a richer flavor, substitute the vanilla custard with chocolate cream or ganache.
If you prefer a fruity twist, add fruit preserves or fresh berries inside the rolls.
For extra texture, mix in finely chopped nuts like hazelnuts or almonds into the custard. To keep the pastry crisp, only fill the shells with custard just before serving.
Make sure the puff pastry is fully defrosted and chilled to handle easily, and whisk the custard continuously while adding milk to achieve a smooth, lump-free consistency.