Italian Cream Stuffed Cannoncini is a delightful pastry that offers an irresistible combination of crispy, golden shells filled with a rich, velvety cream. Originating from the traditional Italian pastry repertoire, cannoncini (which means “small horns” in Italian) are similar to the famous Italian cannoli, but with a unique twist. These bite-sized treats are perfect for any special occasion, offering an elegant presentation and a mouth-watering taste. The crunchy outer layer complements the creamy, slightly sweet filling, making every bite a pleasurable experience. Whether you’re preparing them for a festive gathering or simply treating yourself, these stuffed cannoncini will surely impress with their flavor and texture.
Ingredients
- 1 package of puff pastry dough (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional)
- 1/4 cup chocolate chips (optional for garnish)
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling)
- 1 tablespoon unsalted butter (melted for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- Roll out the puff pastry dough on a lightly floured surface. If the dough is too thick, roll it thinner to achieve a crispier texture.
- Using a sharp knife, cut the dough into 1-inch wide strips. Take each strip and gently wrap it around a metal cannoli mold, creating a horn shape. Make sure to overlap the ends slightly to ensure they stick together during baking.
- Brush the rolled pastry with a light coat of egg wash (egg mixed with a little water) for a golden finish.
- Place the prepared pastry molds onto the baking sheet and bake them for 12-15 minutes, or until they are golden brown and crispy. Once baked, remove the cannoncini from the oven and let them cool completely on a wire rack. Carefully slide the pastry off the molds.
- While the pastry is cooling, prepare the cream filling. In a mixing bowl, combine heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Use an electric mixer to whip the mixture until it becomes thick and smooth.
- For an added burst of flavor, fold in the orange zest into the cream mixture. The zest enhances the cream with a subtle citrusy note, balancing the richness of the mascarpone.
- Once the cannoncini shells have cooled, use a piping bag or a spoon to fill them generously with the prepared cream mixture. Be sure to fill them completely to ensure every bite is creamy and delicious.
- If you prefer, dip the ends of the filled cannoncini into melted chocolate chips for a decadent touch. Alternatively, you can simply dust the cream-filled pastry with powdered sugar for a classic presentation.
- For the final touch, sprinkle a small amount of sugar on top of the cannoncini and drizzle them with melted butter. This adds a delightful sheen and extra flavor to the already indulgent dessert.
- Serve your Italian Cream Stuffed Cannoncini on a beautiful serving platter, and enjoy them with coffee or a sweet wine. These little treats are perfect for any occasion and will surely delight everyone who tries them.
Conclusion Italian Cream Stuffed Cannoncini is a delectable dessert that will add a touch of Italian flair to your culinary repertoire. The crispy, golden exterior pairs perfectly with the rich and creamy filling, creating a treat that is both visually stunning and incredibly delicious. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet indulgence, these cannoncini are sure to impress with their delicate flavors and melt-in-your-mouth texture.