Puff pastry cannoncini with ricotta cream Quick and easy recipe
Puff pastry cannoncini with ricotta cream: only 3 ingredients to create a delicious dessert with a ricotta and sugar cream (reminiscent of the filling of Sicilian cannoli) and a puff pastry cannoli on the outside. A sweet that is also found in pastry shops but by making it at home you can customize it with your favorite cream: with custard, with hazelnut cream or with ice cream!
Ingredients for 20 cannoncini
- 400 gr of sheep's milk ricotta
- 200 grams of granulated or icing sugar
- 1 roll of puff pastry
- chocolate chips (optional)
Puff pastry cannoncini with ricotta cream preparation
Prepare the ricotta cream by mixing the ricotta and sugar (I used icing sugar) in a bowl.
Cover with plastic wrap and let it rest in the fridge for an hour.
Meanwhile, prepare the puff pastry cannons. Unroll the ready puff pastry and cut into strips of about one and a half cm with the wheel.
Use the tinfoil to make the rods on which to wrap the strips of puff pastry. Cut a sheet of aluminum foil and fold it several times on itself creating a tube,
wrap a strip of puff pastry around the barrel of foil, overlapping the edges a little while twisting.
Arrange the cannoncini on a baking sheet with a sheet of parchment paper and brush the cannoncini with water, then sprinkle with icing sugar. Bake in the oven at 180 degrees for about 10 minutes or in any case until they are golden on the surface. Remove from the oven and let cool. Sift the ricotta in a narrow mesh colander
and fill the cannoncini with a pastry syringe or pastry bag. And your puff pastry cannoncini with ricotta are ready. Enjoy your meal! You can prepare the cannoncini first and stuff them at the moment, or they can also be kept in the fridge for a couple of hours.
WINE PAIRING: Malvasia delle Lipari
for matching we consulted the site www.bodegasdevino.org
Puff pastry cannoncini with ricotta cream
Enjoy your meal!