Puff pastry cannoli filled with pistachios
Today we'll see how to make simple puff pastry cannoli filled with pistachio cream (you can also use other dried fruit).
These cannoli can be very simple to make or difficult.
Let me explain better: you can decide whether to make them quickly and easily using some ready-made preparations or whether to take your time, arm yourself with patience, and make everything at home.
The first preparation is the puff pastry, you can use a ready-made rectangular puff pastry from the supermarket (vegan) or you can make it at home, I'll explain HERE How to make vegan puff pastry, and I'll tell you a secret... it's not difficult at all. Follow the right advice, method, resting time, etc. and you'll get great results.
The second preparation is the pistachio paste used to flavor the Chantilly cream. The paste is made from 100% pistachios and can be purchased ready-made or made at home using a good blender. Let me explain HERE how to do it.
Finally, we have pistachio cream, used to increase the pistachio content in the dessert. It is different from pistachio paste because it also contains other ingredients to make it tastier and creamier. HERE I'll explain how to make it at home.
Procedure
Preheat oven to 200˚C fan.
Coat the cylinders with spray vegetable butter or use soft margarine and a brush.
Take the 20x38cm rectangle of puff pastry.
Cut the short side, the 20cm one, into 2cm strips to obtain 10 equal strips.
Now start rolling 1 strip onto each cylinder.
Press the dough together well and seal the ends with light pressure.
Arrange them on the baking tray, spaced apart from each other.
Cook at 200˚C fan-assisted for 18-20 minutes.
Once cooked, remove the pan from the oven and let them cool, then remove the cylinder.
To prepare the pistachio chantilly, weigh the cold cream from the fridge into a bowl and add the pistachio paste.
Whip for several minutes with an electric whisk or in a stand mixer at medium-high speed until the cream is well whipped, aerated, and stable.
Transfer to a pastry bag, the tip used is a closed star tip n11 but it is optional as the decoration will not be visible.
Fill the cannoli one at a time, using a piping bag to pipe the Chantilly cream onto both sides. Add a little pistachio cream.
Finally, cover the ends with chopped pistachios. Transfer them to a serving platter and decorate with a little powdered sugar.
The cannoncini are ready to be served.
