Instructions
- Combine flour, salt, and water to form a dough. Add cold butter and incorporate without over-kneading. Wrap and chill in the refrigerator.
- Roll out dough and fold, repeating 3–4 times with refrigerator breaks in between for easier handling and better layers.
- Cut dough into rectangles, then into strips. Roll strips around buttered metal sticks to form cannons.
- Preheat oven to 180°C (350°F) and bake for 12–15 minutes until lightly golden.
- Allow to cool, then carefully remove from metal sticks.
- Fill pastries with dulce de leche (and custard cream if desired).
- Dip or drizzle tips with melted chocolate and let set before serving.
Recipe Details
- Prep Time: 45–60 minutes (includes chilling and folding)
- Cook Time: 12–15 minutes
- Total Time: 1–1.25 hours
- Servings: 12–15 pastries
- Difficulty: Medium
Variations & Substitutions
- Fill with chocolate ganache, jam, or cream cheese for variety.
- Use milk, dark, or white chocolate for coating.
- Sprinkle crushed nuts over chocolate for added texture.
Serving Suggestions
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