Argentine Cañoncitos Stuffed with Dulce de Leche
What does it include?
Ingredients
- 1 sheet of puff pastry (300 g)
- 250 g of pastry dulce de leche
- 50g sugar
- 1 beaten egg
- Powdered sugar to decorate
- Butter to grease the cylindrical molds
How to prepare it step by step?
Preparation
- Preheat the oven to 190°C.
- Lightly grease the metal cannon tubes with butter.
- Roll out the puff pastry on a cold table if necessary.
- Cut strips approximately 2 cm wide.
- Roll each strip around the tube, overlapping edges without leaving gaps.
- Brush with beaten egg to give shine.
- Sprinkle lightly with sugar to caramelize.
- Place the cannons on a greased plate.
- Bake for 12–15 minutes until golden and flaky, checking for a rich golden hue and a crisp texture.
- Remove from the oven and let cool for 5 minutes before carefully removing the tubes.
- Once cool, fill with dulce de leche using a pastry bag, ensuring an even distribution.
- Sprinkle with powdered sugar and serve immediately for the best taste.
Full description
Indulge in the classic Argentine delight of golden, flaky cañoncitos, each puff pastry cylinder generously filled with creamy, caramelized dulce de leche. The buttery pastry offers a crisp exterior with a melt-in-your-mouth interior, while the dulce de leche provides a rich, velvety sweetness. Perfectly caramelized with a light sugar dusting, these pastries are a sensory treat, ideal for breakfasts, snacks, or sweet tables. For the best experience, serve slightly warm to enjoy the full depth of flavors and textures.
