Italian Cream Stuffed Cannoncini are delightful Italian pastries, often filled with a rich, creamy filling and enjoyed as a sweet treat. Here’s a simple recipe to make them at home:
Italian Cream Stuffed Cannoncini
Ingredients:
For the cannoncini dough:
- 1 package of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
For the cream filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar (adjust sweetness to taste)
- 1 tsp vanilla extract
- 2 tbsp of amaretto or rum (optional, for added flavor)
Instructions:
1. Prepare the Cannoncini Shells:
- Preheat the oven to 375°F (190°C).
- Roll out your puff pastry on a lightly floured surface. If you’re using store-bought puff pastry, simply unfold and roll it out a bit to smooth the creases.
- Cut the pastry into long strips, approximately 1-inch wide.
- Shape the dough around the cannoli molds: Wrap each strip of pastry around a cannoli tube (or a similarly shaped object like a metal rod) so that it forms a spiral around the tube. Slightly overlap the edges to ensure it stays together during baking.
- Brush the dough with an egg wash (beat one egg with a tablespoon of water) to give it a golden, shiny finish.
- Place the prepared molds on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until the puff pastry is golden and crisp.
- Allow the cannoli shells to cool completely on the molds before gently removing them.
2. Make the Cream Filling:
- In a medium-sized bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and amaretto or rum (if using). Mix until smooth.
- Fold the whipped cream into the mascarpone mixture until combined. Be gentle so you don’t deflate the whipped cream.
- Chill the cream filling in the fridge for about 30 minutes to firm up a bit, making it easier to pipe.
3. Fill the Cannoncini:
- Once the cannoncini shells are completely cooled, use a pastry bag or a spoon to fill each shell with the cream mixture. Be generous, but don’t overfill.
- Once filled, dust each cream-filled cannoncino with a light sprinkling of powdered sugar for an elegant finish.
4. Serve and Enjoy:
Serve the cannoncini immediately for the best texture, or store in an airtight container for a day or two, but keep in mind that the shells may soften over time. Enjoy with a cup of espresso or a glass of dessert wine!
These Italian Cream Stuffed Cannoncini are a luxurious treat for any occasion, combining crispy pastry with a luscious, creamy filling.