Scrumptious Italian Cream Stuffed Cannoncini Recipe for Beginners

Delicate Italian cream stuffed cannoncini promise a sweet journey through pastry perfection.

Crisp golden shells cradle smooth, rich custard in every delightful bite.

Pastry chefs across naples have long cherished this delectable treat.

Creamy fillings dance with buttery layers, creating an irresistible harmony of textures.

Light and airy pastry provides the perfect vessel for luxurious cream.

Each bite whispers stories of traditional italian bakeries and warm kitchen memories.

You’ll want to savor every delicate moment of this culinary masterpiece.

Roll up your sleeves and let the magic of these divine pastries begin!

Why You’ll Love Italian Cream Stuffed Cannoncini

• Conquer Culinary Complexity: Master an impressive Italian dessert that looks professionally crafted, yet requires basic baking skills for stunning results.
• Customize with Creativity: Experiment with different nut toppings like pistachios or almonds, allowing personal flair and unique flavor combinations that make each batch special.
• Crowd-Pleasing Celebration Treat: Perfect for dinner parties, family gatherings, or elegant dessert tables where guests will be delightfully surprised by these delicate, cream-filled pastries.
• Quick Transformation Magic: Transform simple puff pastry and basic ingredients into a sophisticated Italian delicacy that looks like it came straight from a fancy bakery, impressing everyone with minimal effort.

What You’ll Need for Italian Cream Stuffed Cannoncini

• Puff Pastry: A delicate, buttery dough that creates a flaky and light exterior for the cannoncini.
• Granulated Sugar: Adds a subtle sweetness and helps create a golden-brown crust.
• Salt: Enhances the overall flavor of the pastry.
• All-Purpose Flour: Used for light dusting to prevent sticking during preparation.

• Heavy Cream: Provides a rich and creamy base for the filling.
• Mascarpone Cheese: A smooth, luxurious Italian cream cheese that adds depth and smoothness to the filling.
• Powdered Sugar: Sweetens the cream and helps create a light, airy texture.
• Vanilla Extract: Adds a classic, aromatic flavor to the cream filling.

• Powdered Sugar: Used for dusting and adding a decorative, sweet touch to the cannoncini.
• Pistachios, Almonds: Optional toppings that provide a crunchy texture and nutty flavor to the dessert.

How to Make Italian Cream Stuffed Cannoncini Step by Step

Step 1: Prepare the Baking Space

Preheat the oven to a toasty 400°F. Line a baking sheet with parchment paper for easy cleanup and perfect golden shells.

Step 2: Transform the Pastry

Gently unfold the puff pastry on a lightly floured surface. Sprinkle with a delicate layer of granulated sugar and a pinch of salt. Roll the pastry into a slightly thinner rectangle, ensuring an even sugar coating that will create a magical crunch.

Step 3: Shape the Pastry Triangles

Slice the pastry into elegant triangular shapes, each about 3-4 inches wide at the base. These will become the crispy vessels for your creamy filling.

Step 4: Wrap the Cannoli Tubes

Carefully wrap each pastry triangle around metal cannoli tubes. Overlap the edges slightly and press gently to seal, creating a perfect pastry shell.

Step 5: Bake to Golden Perfection

Arrange the pastry-wrapped tubes on the prepared baking sheet, leaving a little space between each. Slide into the preheated oven and bake for 15-18 minutes. Rotate the sheet halfway through to ensure even, gorgeous browning.

Step 6: Cool the Pastry Shells

Remove the baking sheet from the oven. Let the shells cool completely on the sheet before gently sliding them off the metal tubes.

Step 7: Whip the Dreamy Cream Filling

• Heavy cream
• Mascarpone cheese
• Powdered sugar
• Vanilla extract

Whip the heavy cream until soft peaks form. Gradually fold in the mascarpone, powdered sugar, and vanilla extract. Continue whipping until the mixture becomes smooth, thick, and holds its shape beautifully.

Step 8: Fill the Cannoncini

Transfer the cream mixture to a piping bag with a narrow tip. Carefully pipe the filling into each cooled pastry shell from both ends, creating a luxurious creamy center.

Step 9: Add the Finishing Touches

Dust the filled cannoncini generously with powdered sugar. For an extra touch of elegance, sprinkle finely chopped pistachios and sliced almonds over the tops.

Step 10: Serve and Enjoy

Serve these delectable treats immediately or chill for up to 2 hours before presenting. Watch as your guests marvel at these beautiful Italian pastries.

Helpful Tricks for Italian Cream Stuffed Cannoncini

• Prevent Soggy Shells: Roll pastry thin and dust with sugar to ensure crispy, golden-brown exteriors that stay crunchy.
• Smooth Cream Technique: Whip mascarpone mixture gradually to achieve a silky, stable filling without lumps or separation.
• Precise Piping Trick: Use a narrow piping tip and fill cannoncini from both ends for even, complete cream distribution.
• Texture Boost: Sprinkle chopped pistachios or almonds on top for a delightful crunch and nutty flavor enhancement.
• Make-Ahead Magic: Prepare shells and cream separately, assembling just before serving to maintain maximum freshness and crispness.

Fresh Takes on Italian Cream Stuffed Cannoncini

• Chocolate Hazelnut Cannoncini: Replace vanilla extract with hazelnut liqueur, fold melted dark chocolate into the cream, and garnish with crushed hazelnuts for a rich, decadent version.
• Lemon Lavender Cannoncini: Add lemon zest and a touch of dried lavender to the cream filling, garnish with candied lemon peel and a light lavender sugar dusting for a floral, citrusy profile.
• Berry Burst Cannoncini: Mix fresh raspberry or strawberry puree into the mascarpone cream, pipe a small amount of fruit compote inside before adding the cream, and top with fresh berries.

Best Pairings for Italian Cream Stuffed Cannoncini

• Savor Sweet Italian Espresso Pairing: Rich, bold espresso cuts through the creamy sweetness of cannoncini, creating a perfect balance of flavors that transports you straight to a charming Italian café.
• Create Chilled Moscato Companion: Delicate, slightly sparkling Moscato d'Asti complements the dessert's light texture, enhancing the vanilla and cream notes with its gentle fruity undertones.
• Design Nutty Garnish Experience: Sprinkle additional crushed pistachios and toasted almonds around the plate, adding a crunchy contrast to the smooth cream-filled pastry and introducing a delightful textural dimension.

Storing Italian Cream Stuffed Cannoncini Made Simple

• Store filled cannoncini in an airtight container in the refrigerator for up to 2 hours to maintain their crisp texture and creamy filling. Keep them away from strong-smelling foods to preserve their delicate flavor.
• If preparing in advance, store the pastry shells and cream filling separately. Keep shells in a cool, dry place at room temperature and refrigerate the cream filling in a sealed container for maximum freshness.
• Freeze unfilled pastry shells in a single layer on a baking sheet, then transfer to a freezer-safe container. They'll keep well for up to 2 weeks. Thaw at room temperature before filling and serving to maintain their delicate crispness.
• Enjoy cannoncini within a few hours of preparation for the most optimal taste and texture.

FAQs for Italian Cream Stuffed Cannoncini

• Can I make these cannoncini without cannoli tubes?

Use metal cream horn molds or create DIY tubes from tightly rolled aluminum foil. These alternatives will help you shape the pastry effectively during baking.

• What type of puff pastry works best?

Store-bought, all-butter puff pastry delivers the most flaky and delicate texture. Ensure it’s cold and fresh for optimal results.

• How do I prevent the pastry from unrolling during baking?

Seal the edges by pressing them gently with a fork or fingertips. This creates a tight seal and prevents the pastry from losing its shape while cooking.

• Can I prepare the cream filling in advance?

Yes, prepare the mascarpone cream filling up to 24 hours ahead. Store it covered in the refrigerator and give it a quick whip before piping into the pastry shells.

Italian Cream Stuffed Cannoncini Recipe

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4.7 from 35 reviews

• Total Time: 38 minutes
• Yield: 8 1x

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Description

Delicate Italian cream stuffed cannoncini unveil a pastry masterpiece that whispers sweet sophistication. Crisp, golden puff pastry shells cradle silky cream, inviting you to savor each delectable bite of pure culinary bliss.

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Ingredients

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Pastry Ingredients:

• 1 sheet puff pastry
• 2 tbsp granulated sugar
• 1/4 tsp salt

Cream Filling Ingredients:

• 2 cups heavy cream
• 1/2 cup mascarpone cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Garnish and Finishing:

• 2 tbsp powdered sugar (for dusting)
• 1 tbsp pistachios, finely chopped (optional)
• 1 tbsp almonds, sliced (optional)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry on a lightly floured surface, sprinkle with granulated sugar and salt.
3. Carefully roll the pastry into a slightly thinner rectangle, ensuring even coverage of sugar.
4. Cut the pastry into triangular shapes approximately 3-4 inches wide at the base.
5. Wrap each triangle loosely around metal cannoli tubes, overlapping the edges slightly and sealing with a gentle press.
6. Arrange the pastry-wrapped tubes on the prepared baking sheet, keeping them slightly separated.
7. Bake for 15-18 minutes until golden brown and crispy, rotating the sheet halfway through for even browning.
8. Remove from oven and let cool completely on the baking sheet before gently sliding off the metal tubes.
9. Whip the heavy cream until soft peaks form, then gradually incorporate mascarpone, powdered sugar, and vanilla extract.
10. Continue whipping until the cream mixture is smooth, thick, and holds its shape.
11. Transfer the cream filling to a piping bag fitted with a narrow tip.
12. Carefully pipe the cream mixture into each cooled pastry shell from both ends.
13. Dust the filled cannoncini generously with powdered sugar.
14. Optionally, sprinkle finely chopped pistachios and sliced almonds over the tops for added texture and flavor.
15. Serve immediately or chill for up to 2 hours before presenting.

Notes

• Create a non-stick surface by thoroughly coating the parchment paper with cooking spray to prevent pastry from sticking.
• Achieve perfectly crispy shells by ensuring your puff pastry is cold and firm before shaping, which helps maintain defined edges during baking.
• When wrapping pastry around metal tubes, use minimal pressure to prevent dense, heavy shells that might compromise the delicate texture.
• For gluten-free adaptation, substitute traditional puff pastry with a gluten-free alternative made from almond or rice flour, checking compatibility with the filling ingredients.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 80 mg