A real example of the classic Italian pastries: Cannoncini

To not confuse with the Sicilian Cannolo, the Cannoncini are a real example of the classic Italian pastries in the world. They consist of tube-shaped shells of puff pastry filled with a sweet and creamy filling.

The cannoncini, called also as Cannoli Piemontesi are generally decorated with biscuit grains or with Nocciola Piemonte, a variety of nuts typical from this region of Italy.

The preparation of these pastries is very simple and few steps you obtain little delicious pastries to share with your lovers.

Cannoncini

Cannoncini

Here below how to create your homemade cannoncini: 

Ingredients for 13 cannoncini:

  • 230gr ready puff pastry
  • 1 egg
  • Sugar q.s.

Ingredients for the filling:

  • 250ml milk
  • 3 egg yolks
  • 25gr fine-ground flour
  • ½ vanilla pod
  • 75gr sugar

To garnish:

  • Nuts grain q.s.

Preparation of the wafers:

How to shape

How to shape

Take the roll of puff pastry and cut some strips (about 2,5-3cm wide and 30cm long) using a cooking wheel. Scramble the egg and use it to paint the puff pastry in all of its length without covering the edges. Use a stamp for cannoli to obtain the shape desired and paint the surface with the egg. Sprinkle the sugar on the cannoncini and lay them on a grill laid on the oven baking-pan. Bake the cannoncini for about 18-20 minutes at 200°. When ready let them completely cool down.

Preparation of the filling:

Heat up the milk and vanilla in a saucepan, in a bowl knid egg yolks and sugar and then add flour. With pliers take the vanilla from the milk and pour the liquid into the mixture and knid all together. Put the mixture on the flame and knid it until the cream will thicken. Transfer the cream in a bowl and let it cool down.

To finish:

Once the cream is cold, fill the cannoncini with the cream using a pastry cook pocket. Complete the dessert with the nuts and serve them.

Different toppings - Sicilian Cannoli

Different toppings – Sicilian Cannoli

Suggestion: fill the cannoncini only before serving them in order to not lose their characteristic crunchiness and it is not suggested to freeze them.

Nowadays the cannoncini might not be known as the Sicilian cannoli but that every food lover should taste them once in Italy.

Where can you taste them? Come to Milan and join our incredible Food Tour!

A typical Tuscan pastry: Budino di Riso

A typical Tuscan pastry: Budino di Riso

Named after its principal ingredient for the filling, the Budino di riso is a typical Tuscan pastry, specifically coming from Siena.

This little pastry, eaten mostly during breakfast and accompanied by a cup of cappuccino, makes everyone droll not only for its cute appearance but also for its flavour. If you are travelling in Italy, you will surely encounter this dessert all over Florence, so come and try it!

A typical Tuscan pastry: Budino di riso

A typical Tuscan pastry: Budino di riso

There is a good news! It’s easy to bake! Here’s below its recipe.

Ingredients:

For the shortcrust pastry:

  • 200gr superfine flour
  • 100gr butter
  • 100gr sugar
  • 2 egg yolks
  • grated lemon peel

For the filling:

  • 1/2 lt milk
  • 150gr rice
  • 4 spoons sugar
  • 4gr baking powder
  • aroma (lemon or vanilla)
  • powdered sugar
Budino di Riso

Budino di Riso

Procedure:

Suggestions before the start: the shortcrust pastry must rest for about 30 minutes in the refrigerator and the boiled rice must cool down. Calculate the needed time for the preparation of this dessert.

  1. Shortcrust pastry: Knead the cold butter with the flour. Add the other ingredients kneading all together quickly. When you obtain a compact mass, roll it up with the plastic wrap and let it rest in the refrigerator.
  2. Filling: In a pot pour the milk. When it boils add the rice and the aroma (as you prefer grated lemon peel or vanilla). Mix continuously until the rice is totally cooked and there is no trace of milk. After obtaining a mass, add two spoons of sugar and let it cool down. Attention: If you don’t mix the rice, it will stick to the bottom of the pot and it has a burned flavour.
  3. Cream: Whip the egg white until stiff. Add the egg yolks, a pinch of salt, two spoons of sugar, baking powder and the stiff egg white into the mass of rice. Mix all together lightly.
  4. Roll the shortcrust pastry and form little circles using a cake tin. Put them in muffin stamps. Pour the mixture of rice and put the stamps into the oven at 170°C for about 30 minutes.
  5. When the little budino di riso are cooked, take them out of the oven and sprinkle the powdered sugar on the top!

Has this little pastry taken your attention? Are you an Italian food lover? Are you coming to Florence? Join our Florence Food Walking Tour and prepare your palate to a journey into the authentic and typical savours of Tuscany!