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Cañoncitos

Serves 16 Pastry vegetarian, Breads & Pastry

Cañoncitos

Cañoncitos are a sweet treat that promises a sense of nostalgia for many Argentinians. These delightful puff-pastry cannons, filled with rich and creamy dulce de leche, are a staple on bakery trays, especially during the after-school rush. Children and adults alike look forward to their buttery, caramel-filled goodness as an afternoon pick-me-up or a comforting end to a long day.

The beauty of cañoncitos lies in their simplicity and the contrast of textures. The flaky, golden layers of puff pastry give way to a smooth, velvety center of dulce de leche, offering a perfect balance of crispness and creaminess. A delicate dusting of powdered sugar adds just the right hint of sweetness, making each bite a delightful experience.

Ingredients

  • 400 g (14 oz)puff pastry
  • dulce de lecheto fill
  • powdered sugarto dust

Method

  1. Preheat your oven to 200°C (400°F). Roll out the 400 g (14 oz) puff pastry on a lightly floured surface to prevent sticking. Use a sharp knife or a pizza cutter to cut the pastry into strips about 2.5 cm (1 inch) wide. Ensure the strips are even for uniform baking.
  2. If you have cannoli tubes, wrap each strip of pastry around a tube, overlapping slightly as you go. If not, you can shape the strips into cones by wrapping them around themselves, starting from one end and spiraling to form a cone shape. Press gently to seal the edges.
  3. Place the wrapped pastry tubes or cones on a baking sheet lined with parchment paper. Make sure to leave space between each one to allow for expansion. Bake in the preheated oven until the pastry is golden brown and puffed, which should take about 15-20 minutes. Look for a deep golden color as a sign of doneness.
  4. Remove the pastry from the oven and let them cool on a wire rack. If using cannoli tubes, carefully slide the pastry off the tubes once cool enough to handle. This ensures the pastry maintains its shape and doesn't collapse.
  5. Fill a piping bag with dulce de leche. Insert the tip into one end of each pastry shell and gently squeeze to fill. Be generous with the filling to ensure each bite is rich and creamy.
  6. Once filled, dust the cañoncitos with powdered sugar using a fine sieve or sifter. This adds a touch of sweetness and a beautiful finish.
  7. Serve the cañoncitos fresh, as they are best enjoyed the same day. The pastry is crisp and the dulce de leche is luscious, making them a delightful treat.