Italian Cream Stuffed Cannoncini Recipe
Cannoncini are delicate, flaky Italian pastries that are often filled with rich, sweet cream. Similar to Italian cream horns or sfogliatella, they are perfect for a special occasion or as a delightful dessert. This recipe combines buttery, crispy pastry shells with a luxurious Italian cream filling that’s sweet, creamy, and irresistible.
Ingredients:
For the Pastry Shells (Cannoncini):
- 1 package puff pastry (about 17.3 oz, or 2 sheets)
- 1 egg (for egg wash)
- 2 tablespoons sugar (for sprinkling)
For the Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for added flavor)
- 1 tablespoon orange zest (optional, for a citrusy twist)
For Garnish (Optional):
- Powdered sugar, for dusting
- Chopped pistachios or chocolate shavings (optional)
Instructions:
1. Prepare the Pastry Shells:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the puff pastry sheets onto a clean surface. If necessary, roll them out a bit thinner with a rolling pin.
- Cut the pastry sheets into strips, about 1 to 1.5 inches wide. You can cut 6-8 strips from each sheet, depending on your desired size.
- Shape the Pastry Shells:
- Grease the inside of some metal cannoncini molds (or you can use small smooth metal cones or even aluminum foil rolled into a cone shape).
- Wrap each pastry strip around a mold, overlapping slightly to form a spiral shape. Seal the edges with a little water or egg wash (be sure to press them tightly).
- Brush with Egg Wash:
- Beat the egg in a small bowl and lightly brush each pastry with the egg wash. This will give the pastry a golden, glossy finish when baked.
- Sprinkle a little sugar on top for an extra sweet touch.
- Bake:
- Place the pastry-wrapped molds onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the pastry is puffed up and golden brown.
- Once baked, remove the cannoncini from the molds immediately to prevent them from sticking. Let them cool completely on a wire rack.
2. Prepare the Cream Filling:
- In a large mixing bowl, whisk the heavy cream until soft peaks form. You can use a hand mixer or stand mixer for this step.
- In a separate bowl, mix the mascarpone cheese, powdered sugar, vanilla extract, almond extract (if using), and orange zest (optional) until smooth and well combined.
- Carefully fold the whipped cream into the mascarpone mixture until the cream is light and fluffy.
- Tip: If you want a firmer filling, refrigerate the filling for 15-20 minutes to allow it to thicken before filling the cannoncini.
3. Fill the Cannoncini:
- Once the pastry shells are completely cooled, fill a piping bag (or a plastic zip-top bag with the tip cut off) with the prepared cream filling.
- Pipe the cream into the cooled cannoncini shells. Be generous with the filling, but make sure not to overstuff, as the pastry might break.
4. Garnish and Serve:
- Once filled, you can optionally dust the cannoncini with a light sprinkle of powdered sugar.
- Garnish with chopped pistachios, chocolate shavings, or a few candied orange peel pieces for added decoration and texture.
- Serve immediately or refrigerate them for up to 1-2 hours before serving. They are best eaten within a few hours of filling to maintain the crispness of the pastry.
Serving Suggestions:
- Coffee Pairing: Serve with a strong Italian espresso or a creamy cappuccino for an authentic Italian dessert experience.
- Fruit Compote: Pair with a fresh berry compote or orange marmalade for a burst of citrusy freshness.
Storage:
- Unfilled Pastry Shells: If you make the pastry ahead of time, you can store the cooled shells in an airtight container for up to 2 days. You can also freeze them for up to 1 month. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to crisp them back up before filling.
- Filled Cannoncini: These are best enjoyed the same day they’re filled, as the cream can cause the pastry to soften over time. If you have leftovers, store them in the fridge and eat them within 1-2 hours for the best texture.
Tips for Success:
- Making Your Own Cannoli Shells: If you don’t have cannoncini molds, you can make your own using aluminum foil shaped into small cones. Just wrap the pastry around the cone and bake.
- Flavored Fillings: For a twist, you can add flavored liqueurs (like Amaretto, Limoncello, or Baileys) to the cream filling for added depth of flavor.
- Crispy Pastry: If you’re not serving immediately, make sure to keep the pastry shells separate from the filling until just before serving to maintain their crispness.
Why You’ll Love This Recipe:
- Flaky and Buttery: The puff pastry is light, flaky, and buttery, perfectly complementing the rich, creamy filling.
- Versatile: You can adjust the flavor of the cream filling to suit your preferences (more citrus, more vanilla, or even a chocolate version).
- Elegant & Impressive: These stuffed cannoncini are elegant yet simple to make, making them perfect for serving at dinner parties, holidays, or special occasions.
These Italian Cream Stuffed Cannoncini are a decadent treat that combines the best of Italian pastry and creamy fillings. They’re sure to impress anyone who tastes them! Enjoy!
