Let's say that the puff pastry cannoncini lend themselves to both sweet and savory preparations and that they are available on the market ready-made.
But do you want to put the satisfaction of making them at home? We used ready-to-roll puff pastry, so everything was very easy. Making them yourself allows you to sprinkle the surface with what we like most whether they are sweet or savoury.
For the filling, ample room for imagination. Until now I have always used only cream fillings, but this time I wanted to enrich the cream cheese with the Coppa Piacenza Dop La Regina which obtained the highest recognition from the Gambero Rosso guide of Great Salumi: 3 slices and excellence.
I got a great appetizer for Sunday.
As always in the case of recipes like this, I don't give the quantity of ingredients because everyone adjusts according to how many pieces they want to make.
I'll tell you what I usually do. for the filling I always prepare a little and then if necessary I prepare a little more so as not to waste anything.
INGREDIENTS:
1 roll of rectangular puff pastry
poppy seeds to taste
milk to brush the cannoncini
spreadable cheese to taste
PREPARATION:
First of all, I prepared the cannoncini which could also be made the day before and stored in a plastic bag once they were cold.
I cut the dough into strips about a finger wide in the sense of the width as you don't need too long strips.
I rolled each strip of puff pastry onto a metal cone and set all the cones on a nonstick baking sheet. I then brushed the surface with milk and sprinkled with poppy seeds.
