Delicious Italian Cream Stuffed Cannoncini Recipe
These Italian Cream Stuffed Cannoncini are a delightful Italian pastry, featuring light, flaky, golden shells filled with rich, velvety cream. Often enjoyed as a decadent dessert or sweet snack, cannoncini are similar to cream-filled croissants, but with a twist. The crisp pastry is filled with a luscious mascarpone and whipped cream mixture, then dusted with powdered sugar for the perfect finish. Ideal for special occasions, holiday gatherings, or an indulgent treat with coffee, these pastries bring a touch of Italy to your table.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (includes cooling time)
- Yield: 12 cannoncini 1x
- Category: Desserts
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Cannoncini Pastry:
- 1 package puff pastry sheets (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon sugar (optional, for dusting)
For the Cream Filling:
- 1 cup mascarpone cheese
- 1 cup heavy cream, chilled
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for added flavor)
For Garnish:
- Powdered sugar (for dusting)
- Cocoa powder or chocolate shavings (optional)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry sheets on a lightly floured surface. Using a sharp knife, cut the pastry into strips (about 1 inch wide). Wrap each strip around a cannoncini mold or a cone-shaped object to form cylinders. Brush with beaten egg to give them a golden finish during baking.
- Bake the Cannoncini: Place the wrapped pastry on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden and puffed up. Once done, remove from the oven and allow to cool completely on a wire rack.
- Prepare the Cream Filling: While the pastry is cooling, prepare the cream filling. In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream mixture until soft peaks form. If you prefer a citrusy flavor, fold in the lemon zest.
- Stuff the Cannoncini: Once the pastry shells are cool, gently remove them from the molds. Fill a piping bag fitted with a large round tip with the mascarpone cream. Carefully pipe the cream into the center of each cannoncini until fully stuffed.
- Garnish and Serve: Dust the filled cannoncini with powdered sugar and, if desired, a little cocoa powder or chocolate shavings for added decoration. Serve immediately or refrigerate until ready to enjoy.
Notes
- Make Ahead: The cream filling can be made a day in advance and stored in the fridge. The puff pastry can be baked ahead of time as well.
- Filling Variations: For a twist on the traditional filling, you can add a spoonful of Nutella or a dash of coffee liqueur to the cream mixture.
- Serving Suggestion: These pastries are best served fresh but can be stored in an airtight container for up to two days. They can also be frozen (without the filling) and reheated in the oven before stuffing.
Keywords: Italian Cream Stuffed Cannoncini, cannoncini pastry, cream-filled Italian dessert, mascarpone cream pastry, Italian pastries, puff pastry cannoli, homemade cannoncini, Italian Christmas desserts, cannoli-inspired dessert, holiday pastry recipes