Cannoncini Vegani

Cannoncini Vegani are delightful Italian pastry tubes filled with a rich and creamy vegan custard. These elegant desserts are perfect for impressing guests or indulging in a sweet treat.

Ingredients

• Puff pastry - 200 grams
• Almond milk - 150 ml
• Cornstarch - 30 grams
• Maple syrup - 30 grams
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Powdered sugar - for dusting
• Aquafaba (chickpea water) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (392°F).
2. Roll out the puff pastry on a lightly floured surface and cut it into strips approximately 2 cm wide and 10 cm long.
3. Wrap each strip around a cannoli mold or similar object, overlapping the edges slightly, and place them on a baking sheet lined with parchment paper.
4. Bake the pastry for about 15-20 minutes, or until golden brown and crispy. Allow to cool completely before removing from molds.
5. In a saucepan, heat the almond milk over medium heat, and in a separate bowl, mix the cornstarch with a little cold almond milk until smooth.
6. Once the almond milk is warm, add the cornstarch mixture, maple syrup, vanilla extract, and lemon zest. Stir continuously until the mixture thickens, about 5-7 minutes.
7. Remove the custard from heat and let it cool to room temperature.
8. In a clean bowl, whip the aquafaba until stiff peaks form, then gently fold it into the cooled custard until combined.
9. Using a piping bag, fill each baked pastry shell with the creamy custard mixture.
10. Dust with powdered sugar before serving and enjoy your Cannoncini Vegani!

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 48 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Low in cholesterol, making it heart-friendly.
• Contains plant-based ingredients, providing dietary fiber.

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