Puff pastry cannoli

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Powders:
180g Potato starch
40g Very fine rice flour
60g Rice starch
50g Icing sugar
4g Sale
20g ANGEL MIX 2.0
8g PSILLIO
20g Yeast

Liquids:
180g Water
15g Seed oil

To browse:
150g Margarine for croissants/puff pastry

Procedure:

Place all the powders in the bowl of the mixer. Add the liquids gradually, working the dough with the dough hook at medium-high speed. While working, stop occasionally to clean the sides of the bowl with a spatula, bringing the dough back to the center. Knead vigorously for at least 4-5 minutes.

In the meantime, form a rectangle with the margarine, maintaining a uniform thickness of about 1 cm. It is not necessary to obtain a perfect rectangle, the important thing is that the thickness is homogeneous. If you use non-professional margarine or the room temperature is high, you can leave it in the freezer for 3-4 minutes to make it easier to work with.

Transfer the dough to the work surface and, using the rice starch as a dusting, roll it out to form a long, narrow rectangle, large enough to contain and cover the stick of margarine. Use the classic method to scoop out the fat, like for puff pastry or croissants.

Proceed with THREE turns by THREE ('simple' turns), rolling out the dough to a thickness of 8 mm. Don't take breaks between one round and another and use the bare minimum of rice starch as a dusting. If necessary, brush away any excess starch to avoid altering the dough. If in doubt, you can consult our video on the Angel Food YouTube channel or other online tutorials on laminating puff pastry dough.

Roll out the dough - this time to a thickness of 6mm - into a long rectangle with a short side of 20cm. Cut 28 strips of puff pastry from the rectangle, and dust off the excess starch.

Spray the puff pastry strips lightly with water and gently roll them around the typical metal tube, allowing each layer to overlap slightly as you go. Place the cannoncini on a baking tray lined with baking paper, leaving enough distance between one and the other so that they can develop correctly during rising and baking.

Cover the cannoncini thus obtained with a bag brushed with oil or non-stick spray and leave to rise following the instructions.

Preheat the oven, then gently remove the bag, dust with icing sugar or - better yet, to obtain a shiny and crunchy effect - with our 'powdered polish for baked goods', and bake following the times and temperatures indicated.

Once cooked, wait 5 minutes, then separate the cannoncino from the baking mold and transfer them to a wire rack to cool completely. After cooling, you can store them in an airtight box, at room temperature, for about a week. Freezing is not recommended.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

Initial crumbly dough: If the dough appears dry or difficult to work with in the early stages, don't worry. Do not add liquids: after a few minutes, it will transform into a smooth, compact and elastic mass. If you still decide to add fluids to test hydration, do so gradually, a little at a time.

Humidity during leavening: Maintain a humid environment to encourage expansion of the product surface. If you don't have specific equipment, you can put a pot of boiling water in the proofing chamber.

Consistency of the dough: The dough must be plastic and well compact, neither too soft nor too dry. Adapt the quantity of water based on the absorption of flours and starches, which may vary. Always start from the minimum doses to avoid waste.

Hydration: Remember that changing the type of starch also involves a change in hydration, which will have to be adapted based on the ingredients chosen. You will probably need to do some testing to get the best balance.

Shapes and sizes: The pastry prepared in this way lends itself to many different interpretations, by changing shapes and sizes it is possible to obtain multiple solutions, always crunchy and fragrant, to be filled as desired.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer alternatives to the usual ready-made industrial mixes, which are mostly made up of cornstarch.

It would therefore be inconsistent to provide alternatives based on this ingredient.
It is still possible to replace potato starch with cornstarch if preferred. Moreover, cornstarch, an easily available and very low-cost ingredient, tends to make products containing it dry out faster.

And despite everything, using Baker Mix guarantees great savings compared to using ready-made mixes, even when using more expensive ingredients.

Better than this!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).