Puff pastry cannons filled with pistachio
Today we will see how to prepare simple cannoncini with puff pastry and filled with pistachio cream (you can also use other dried fruit).
These cannons 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 will explain HERE how to make vegan puff pastry, and I'll tell you a secret... it's not difficult at all, following the right advice, method, rest time etc. will be fine for you.
The second preparation is the pistachio paste used to flavor the Chantilly, the paste is made up of 100% pistachios, it can be purchased ready or you can make it at home using a good blender. I'll explain HERE how to do it.
Finally we have pistachio cream, used to increase the right amount of pistachio in the dessert, 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.
Method
Preheat the oven to 200˚ fan.
Coat the cylinders with vegetable butter spray 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.
Make the dough adhere well and seal the ends with light pressure.
Arrange them on the baking tray, spaced apart.
Cook at 200˚ fan for 18-20 minutes.
Once cooked, remove the pan from the oven and let them cool, then remove the cylinder.
Prepare the pistachio chantilly, weigh the cold cream from the fridge into a bowl, add the pistachio paste.
Whip for several minutes with an electric whisk or in a planetary mixer at medium-high speed until the cream is well whipped, aerated and stable.
Transfer to a pastry bag, the tip used is a n11 closed star tip but it is optional as you will not see the decoration.
Fill the cannons one at a time, inserting the Chantilly with the pastry bag on both sides. Add a little pistachio cream.
Finally cover the ends with chopped pistachios. Transfer them to a tray, decorate with a little icing sugar.
The cannoncini are ready to be served.