Cannoli Gianduia – Italian Puff Pastry Rolls with Gianduia Cream

Not the Sicilian cannolo — this is the Tuscan one. Crisp golden puff pastry, rolled into a tube and filled end to end with gianduia, the silky chocolate-and-hazelnut cream that Piedmont gave the world.

Puff pastry is where an artisan bakery shows its hand. Bristot builds its pasta sfoglia the long way, folding the dough over and over until it separates in the oven into hundreds of paper-thin layers. It shatters when you bite it, then gives way to the cream inside.

Serve them as they are with coffee, or barely warmed so the gianduia softens.

At a glance

• Type: Filled puff pastry rolls (pasta sfoglia)
• Filling: Gianduia — chocolate and hazelnut cream
• Pastry: Flaky, layered, golden
• Contains: Hazelnuts (tree nuts)
• Bakery: Bristot, San Gimignano, Tuscany · since 1957
• Format: 180 g tray (6.35 oz)