Cannoli di sfoglia

Shopping list
1 roll puff pastry
250 ml double cream
2 tablespoons sugar
1 free range organic egg
sugar, to taste
 

We bought the baking molds here

Today's pasticinni are well known in the Netherlands, although not in mini format, the cream cones. Today they are mini like in Italy to go well with our other mini pastries. In Italy they are filled with custard cream, mascarpone cream, chocolate cream or just like we choose today, whipped cream!

Here is how you make Cannoli di sfoglia con panna montata

Rool out the puff pastry, cut it into strips of 2 cm width.

Grease the baking molds with spray or butter.

Wrap the strips of dough around the baking molds.

Roll the strip overlapping until the end around the mold.

Press the tips of the cones closed.

Halfway rolling the cones keep them cold.

Beat the egg.

Preheat the oven to 200°C / 180°C (Fan)

Brush the cones with beaten egg.

Coat them in sugar.

Place them upright on a baking tray.

Bake the cones for 12 - 15 minutes.

Whip the cream until stiff while the cones cool completely on the molds

Put the cream in the fridge.

Take the cones from the molds.

Squeeze the bottom of the mold.

Fill the cones with whipped cream.

Let the cream stiffen in the refrigerator.

So easy to make and delicious!