Cannons – or cañoncitos – stuffed – are pastries made with baked puff pastry usually filled with dulce de leche, traditional in Argentine, Paraguayan, Chilean, and Uruguayan cuisine.
▶They probably owe their name to the sarcastic and rebellious intent of the Spanish immigrant bakers in the 19th century, many of whom were anarchists, who named their creations in the most irreverent way, in this case referring to the military cannon.
▶The dulce de leche is a very popular milk-based dessert in Latin America, prepared by simmering milk and sugar for a long time until it forms a cream, similar to caramel.
▶▶There are more or less similar versions in Peru (manjar blanco), in Colombia and Venezuela (arequipe, manjar blanco del valle, panelitas de leche) in Chile and Ecuador (the manjar), in Cuba (fanguito, made with condensed milk cooked in a pressure cooker for 45 minutes), and in Mexico (cajeta).
⭐My version is with a filling of Chilean quesillo and cocoa.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Chilean
- Seasonality: All seasons
Ingredients
- 14 oz puff pastry
- as needed butter
- 7 oz Chilean quesillo (or fresh cheese)
- as needed cocoa powder
- as needed powdered sugar
Tools
- 6 Molds cannoli
Steps
Cut the puff pastry into strips of 3×1 inch.
Butter the cannoli molds.
Roll the puff pastry around them and bake in the oven at 350°F for 25 minutes.
Let cool.
Mix the quesillo (fresh cheese) with the cocoa.
Fill the cannoli.
Decorate with powdered sugar.
I accompanied them with:
I accompanied them with:
🍹MEZ’ACHILLE🍹
50 ml of mezcal
50 ml of yarrow syrup
10 ml of lemon and orange juice
Filled the glass with crushed ice
Shaken the ingredients
Decorated with orange peel and lemon slices.
FAQ (Questions and Answers)
What is Chilean quesillo?
In Chile and Bolivia, quesillo refers to a type of small fresh cheese.
It is a popular farm cheese from the Cochabamba Valley, usually made with raw cow’s milk, pepsin, and acid coagulation, a curd the size of a corn kernel, molded to the size of a palm, dry salted, and hand-formed.
After resting for two or three hours, it has a crumbly texture and is ready to eat.Chileans filled with sugar, what are they?
From the song “Tuta Gold” by Mahmood the craze about sugar-filled Chileans was born, because it seems in the lyrics they talk about these supposed Chileans, which could be the canones rellenos, but in reality, the line says “black vests filled with sugar”, which have nothing to do with food…
