Puff Pastry Cannoli with Pistachio

Free

Difficulty: Low
Time: 25 min (plus baking time about 20 min)
Quantity: 10 pieces
Type: Snacks and Small Pastries
Dietary requirements: Sugar-free Vegan

Ingredients

1 rectangular sheet of puff pastry (20x38cm)

400 g vegetable whipping cream

60 g pistachio paste

100 g pistachio spread

100 g chopped pistachios

Icing sugar to dust as needed

Today we will see how to prepare simple cream horns with puff pastry filled with pistachio cream (you can also use other nuts). These cream horns can be very simple to make or more complex. Let me explain: you can choose to make them quickly using some ready-made preparations or take your time, be patient, 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 make it at home; I explain here how to make vegan puff pastry, and I'll tell you a secret… it's not difficult at all; following the right tips, method, and resting times it will turn out great. The second preparation is pistachio paste used to flavor the chantilly; the paste is made of 100% pistachios, it can be bought ready or made at home using a good blender. I explain here how to make it. Finally we have the pistachio spread, used to increase the pistachio intensity in the dessert, different from pistachio paste because it also contains other ingredients to make it tastier and creamier. Here I explain how to make it at home.

Method

Preheat the oven to 200˚C fan. Coat the molds with vegetable butter spray or use soft margarine and a brush. Take the puff pastry rectangle 20x38cm.

Cut the short side, the 20cm side, into 2cm strips to obtain 10 equal strips. Begin to wrap 1 strip around each mold.

Make the dough adhere well and seal the ends with light pressure. Place them on the baking tray spaced apart.

Bake at 200˚C fan for 18-20 minutes. Once cooked remove the tray from the oven and let them cool, then remove the mold.

Prepare the pistachio chantilly: weigh the cold cream from the fridge into a bowl, add the pistachio paste.

Whip for several minutes with electric beaters or in a planetary mixer at medium-high speed until the cream is well whipped, aerated, and stable. Transfer to a piping bag; the tip used is a closed star tip n11 but it is optional since the decoration will not be visible.

Fill the cream horns one at a time by inserting the chantilly with the piping bag from both sides. Add a bit of pistachio cream.

Finally cover the ends with chopped pistachios. Transfer them to a tray, decorate with a little icing sugar. The cream horns are ready to be served.

Storage

Store in the refrigerator up to 3 days.

Tips

You can use other nuts such as hazelnut, make or purchase hazelnut paste and cream at home and replace the pistachio ones. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products