The Vegan Italian Cream Stuffed Cannoncini is tasty. It has 180 calories per serving. We will make this dessert in forty minutes. You may serve this Vegan Italian Cream Stuffed Cannoncini at parties, festivals, birthdays, events, or as a snack treat to yourself. The ingredients in your recipe are vegan puff pastry, vegan milk, sugar, cornstarch, vanilla extract, and vegan butter. Also, you may pair this dessert with strawberries, blueberries, sliced mango, espresso, tea, or cookies. We may keep this recipe for two days in your refrigerator. Making your dessert is not hard, as the steps are easy.
STATS:
- Course: Dessert
- Serving size: 1 cannoncini
- Diet: Vegan
- Cooking time: 20 minutes
- Cuisine: Italian
- Preparation time: 20 minutes
- Serving: 8 pieces
- Total time: 40 minutes
- Number of calories: 180 kcal
EQUIPMENT:
- Baking paper
- Piping bag
- Mixing bowls
- Whisk
- Saucepan
- Pastry horn molds
- Baking tray
INGREDIENTS:
PASTRY:
- 1 sheet vegan puff pastrys
- One tbsp sugar
FILLING:
- 2 cups vegan milk
- 1/3 cup sugar
- One tsp vanilla extract
- 2 tbsp vegan milk
- One tbsp vegan butter
- 3 tbsp cornstarch
INGREDIENT NOTES:
PUFF PASTRY:
- This is the main ingredient in your recipe. It makes light & flaky layers when we bake it. You may use homemade dough as an alternative.
VEGAN MILK:
- We will use vegan milk to make the cream, as well as for brushing the pastries before baking. It gives moisture & creates a smooth texture in your recipe. You may use any vegan milk in your dessert.
SUGAR:
- It adds sweetness to your shell and filling. You may use maple syrup or coconut sugar as another idea, but it will change your cannoncini’s color slightly.
CORNSTARCH:
- Cornstarch makes your cream thick and provides a pudding-like texture. You may utilize arrowroot powder or potato starch as another option.
VANILLA EXTRACT:
- Vanilla adds a pleasant aroma and improves the flavor of your recipe. You may use vanilla extract as another idea.
VEGAN BUTTER:
- It gives richness and smoothness to your dessert. You may use coconut oil as another option.
INSTRUCTIONS:
- Heat your oven to 200°C and put a baking paper on your tray.
- You will roll your puff pastry a little bit and cut to make long strips.
- Then we will wrap your strips around the pastry horn mold and brush them using vegan milk.
- Also, you will sprinkle sugar on top and place your cannoncini on your tray.
- We will bake them for 20 minutes and remove the molds once they have cooled.
- You will mix sugar, cornstarch, and vegan milk in a saucepan and cook them on medium flame to make a thick mixture.
- Then we will remove the pan and mix vanilla and vegan butter in it.
- We will let the cream cool and put it in your piping bag.
- Lastly, we will pipe your cream into each pastry shell and serve.
SERVING SUGGESTIONS:
FRUITS:
- Strawberries
- Blueberries
- Mangoes
DRINKS:
- Espresso
- Tea
DESSERT:
- Cookies
- Mini cakes
TIPS:
- You must cool your pastry before filling, so it stays crispy.
- We will stir the cream continuously so no lumps remain.
- To get a neat filling, we will use a piping bag.
- Also, we should not bake the pastry too much so it remains soft.
- You will cool the cream before using it to get the best texture.
STORAGE INFORMATION:
FRIDGE:
- Keep your dessert in a box for two days.
FREEZER:
- Freeze your pastry shells empty for one month.
FAQs:
NUTRITIONAL INFORMATION:
Protein: 3 grams
Net carbs: 20 g
Vitamin A: 150 IU
Fiber: 2 g
Fat: 8 grams
Iron: 1.2 g
Calcium: 80 grams
Sodium: 120 g
Potassium: 90 grams
Calories: 180 kcal
Total carbs: 22 grams
