Italian Cream Stuffed Cannoncini

Introduction

Italian Cream Stuffed Cannoncini are a delightful pastry from Italy, perfect for indulging in a little sweetness at any occasion. These delicate, crescent-shaped pastries are filled with a smooth and velvety cream filling, creating a perfect balance of crispy, flaky pastry and rich, sweet cream. Known as “little tubes” in Italian, the term cannoncini perfectly describes these delicious treats that are traditionally made from puff pastry.

I fell in love with these pastries during a trip to Italy, where I had them for the first time at a small café in the heart of Rome. The moment I bit into one, I was blown away by the combination of textures—the flaky outer shell and the rich, silky cream filling that was just sweet enough. It was one of those “where has this been all my life?” moments! Since then, I’ve made them countless times at home, and they’ve become a favorite dessert for family gatherings and special meals.

What I love about Italian Cream Stuffed Cannoncini is how they’re both elegant and approachable. Whether you’re hosting a fancy dinner party or simply want to treat yourself to a special dessert, these pastries are sure to impress. The process of making them may take a little time, but the result is absolutely worth it. Once you serve them up, you’ll see everyone’s eyes light up as they take that first bite! They’re definitely a treat you’ll want to make again and again.

Perfect for:

• Celebrations and special events
• Afternoon tea
• Holiday dessert tables
• Family gatherings
• Dessert lovers

Why You’ll Love This Recipe

Here’s why Italian Cream Stuffed Cannoncini will become your go-to dessert:

• Flaky, Buttery Pastry: The puff pastry gives each cannoncino a crispy, golden exterior that contrasts beautifully with the creamy filling inside.
• Rich and Creamy Filling: The smooth cream filling is the star of the show, offering a deliciously sweet and velvety texture that complements the pastry perfectly.
• Customizable Flavors: You can easily modify the filling to suit your taste, from traditional vanilla to citrus or chocolate variations.
• Impressive Presentation: These pastries are elegant and beautiful, making them perfect for special occasions or dinner parties.
• Easy to Make: Despite their fancy appearance, these cannoncini are surprisingly easy to prepare, especially if you use store-bought puff pastry.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Chilling Time: 1 hour (for the cream filling)
• Servings: 12-15 pastries
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 4g, Carbs: 25g, Fat: 18g

Ingredients

To make Italian Cream Stuffed Cannoncini, gather the following ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 cup heavy cream
• 1/2 cup mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional, for added freshness)
• 1 egg, beaten (for egg wash)
• 1/4 cup chopped pistachios or almonds (optional, for garnish)
• Powdered sugar, for dusting

Ingredient Highlights

• Puff Pastry: The flaky and buttery puff pastry forms the crispy outer layer of the cannoncini, giving them their signature crunch.
• Mascarpone Cheese: This creamy Italian cheese adds richness and a mild flavor to the filling, making it smooth and luxurious.
• Heavy Cream: Whipped into a light and fluffy texture, the heavy cream creates a delicate consistency in the filling that pairs perfectly with the pastry.
• Powdered Sugar: This sweetens the cream filling while ensuring a smooth texture, without any graininess.
• Vanilla Extract: Adds depth and warmth to the filling, bringing a comforting flavor to the dessert.

Step-by-Step Instructions

Follow these easy steps to create Italian Cream Stuffed Cannoncini:

Prepare the Cream Filling:

1. Whip the Heavy Cream: In a mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside.
2. Blend the Mascarpone and Sugar: In another bowl, mix the mascarpone cheese and powdered sugar until smooth and creamy.
3. Combine the Ingredients: Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Add vanilla extract and lemon zest, if using, and mix gently until combined.
4. Chill the Cream: Cover the cream mixture and refrigerate for at least 1 hour to allow it to firm up.

Prepare the Puff Pastry:

5. Roll Out the Puff Pastry: Preheat the oven to 400°F (200°C). Unroll the puff pastry sheet on a lightly floured surface. Cut it into 1-inch wide strips.
6. Shape the Cannoncini: Take a strip of puff pastry and wrap it around a metal cannoli or cannucino mold, overlapping slightly. Repeat with the remaining pastry strips.
7. Brush with Egg Wash: Brush the outside of each rolled pastry with the beaten egg for a golden, glossy finish when baked.

Bake the Pastries:

8. Bake the Cannoncini: Place the puff pastry rolls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden and puffed.
9. Cool the Pastries: Remove the cannoncini from the oven and allow them to cool on a wire rack for about 10 minutes before carefully removing the molds.

Assemble the Cannoncini:

10. Fill the Pastries: Once the pastries have cooled, carefully pipe or spoon the chilled cream filling into each cannoncino. If you don’t have a piping bag, you can use a zip-top bag with the tip cut off.
11. Garnish: If desired, sprinkle the filled cannoncini with chopped pistachios or almonds for added texture and flavor.
12. Dust with Powdered Sugar: Finish by dusting the top of each pastry with powdered sugar for a beautiful presentation.

How to Serve

Italian Cream Stuffed Cannoncini are a show-stopping dessert that can be served in a variety of ways:

• As Individual Servings: Serve each cannoncino on its own for an elegant presentation at dinner parties or gatherings.
• With Coffee or Espresso: These pastries pair wonderfully with a cup of strong Italian coffee or espresso for a classic dessert experience.
• For Special Occasions: Serve them on a dessert table at weddings, holidays, or any special event for a treat that everyone will love.
• With Fresh Fruit: Add a few fresh berries on the side for a refreshing contrast to the rich, creamy filling.
• As a Tea-Time Treat: These pastries are perfect for pairing with afternoon tea or a light beverage.

Additional Tips

Here are some tips to make your Italian Cream Stuffed Cannoncini even better:

• Use Quality Puff Pastry: For best results, opt for high-quality puff pastry. If using store-bought, ensure it’s fresh for the best puffing effect.
• Pipe the Cream Efficiently: If you don’t have a piping bag, you can use a zip-top bag or a spoon to fill the pastries, but a piping bag provides a neater, more controlled filling.
• Chill the Cream: Make sure to chill the cream filling for at least an hour before filling the cannoncini to ensure a firmer texture.
• Don’t Overbake the Pastry: Watch the pastries closely in the oven. Overbaking can cause them to become dry or too hard.
• Add a Citrus Twist: A bit of lemon zest or orange zest in the cream adds a refreshing flavor that pairs beautifully with the richness of the pastry.

Recipe Variations

Here are 10 variations of Italian Cream Stuffed Cannoncini to try:

• Chocolate Cream Filling: Add cocoa powder to the cream mixture for a chocolate-flavored filling that pairs wonderfully with the puff pastry.
• Coffee-Flavored Cream: Add a tablespoon of instant coffee or espresso powder to the cream for a mocha twist.
• Lemon Cream Filling: Incorporate fresh lemon juice and zest into the cream for a tangy, citrus-flavored filling.
• Hazelnut Cream Filling: Stir in some ground hazelnuts to the cream for a nutty twist.
• Vanilla Bean Cream: Use real vanilla beans instead of extract for a richer, more aromatic filling.
• Nutella Filling: Fill the cannoncini with Nutella for a hazelnut-chocolate filling that’s irresistible.
• Pistachio Cream Filling: Blend pistachio paste into the cream filling for a rich, nutty flavor.
• Berry Filling: Add mashed raspberries, strawberries, or blueberries to the cream for a fruity variation.
• Whipped Cream and Ricotta Filling: Replace the mascarpone with ricotta cheese for a lighter, fluffier texture in the filling.
• Caramel Cream Filling: Stir in caramel sauce for a sweet and buttery flavor that pairs perfectly with the pastry.

Freezing and Storage

• Freezing: Cannoncini can be frozen after baking. To freeze, allow them to cool completely, then store in an airtight container in the freezer for up to 1 month. To serve, thaw at room temperature and fill with cream.
• Storage: Store filled cannoncini in an airtight container in the fridge for up to 2 days. If storing unfilled pastries, they can be kept at room temperature for up to 3 days.

Special Equipment

Here are some special equipment items that make preparing Italian Cream Stuffed Cannoncini easier:

• Cannoli or Cannoncino Molds: These metal molds help shape the pastry into its signature tube shape. You can also use foil tubes or make your own with parchment paper.
• Electric Mixer: Use an electric mixer to whip the heavy cream quickly and achieve the right texture for the filling.
• Piping Bag: A piping bag makes filling the cannoncini neat and easy, though a zip-top bag with the tip cut off works just as well.
• Baking Sheet: A flat baking sheet is perfect for baking the puff pastry rolls evenly.
• Pastry Brush: Use a pastry brush to apply the egg wash to the puff pastry for a golden, shiny finish.

FAQ Section

1. Can I use homemade puff pastry for this recipe?
   Yes, homemade puff pastry works perfectly well for this recipe, though it’s a bit more time-consuming to make.
2. Can I prepare these in advance?
   Yes, you can prepare the puff pastry shells ahead of time and freeze them. Fill them with the cream just before serving for the best texture.
3. Can I use whipped cream instead of mascarpone?
   Yes, but mascarpone provides a richer, creamier texture that’s traditional in this recipe. If using whipped cream, it will be lighter.
4. How do I make sure the cream filling stays firm?
   Be sure to chill the cream filling before using it, and whip the heavy cream until it holds stiff peaks.
5. What’s the best way to store leftover filled cannoncini?
   Store filled cannoncini in the fridge for up to 2 days. If they start to get soggy, consider keeping the cream and pastry separate until ready to serve.

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Conclusion

Italian Cream Stuffed Cannoncini are a delightful, indulgent treat that brings a touch of Italian elegance to any occasion. These golden, flaky pastries are filled with a rich, velvety cream that melts in your mouth, creating the perfect balance of textures. Whether you’re preparing them for a festive celebration, a dinner party, or just a personal indulgence, these little cannoli-like treats will leave everyone wanting more.

With their simple yet impressive presentation, Cannoncini are surprisingly easy to make. You can fill them with a variety of creams, from the classic mascarpone filling to flavored variations like chocolate or citrus. These versatile pastries are perfect for customizing to your taste and can be enjoyed year-round.

I can’t wait to see how your Italian Cream Stuffed Cannoncini turn out! Be sure to snap a photo and tag me on Instagram—I’d love to see your delicious creations. Let me know how you made these treats your own and share your thoughts in the comments! Enjoy!