Cannoncini is a beloved Italian pastry that is light, flaky, and irresistibly delicious. With a crisp, golden exterior and a rich, creamy filling, these little treats are perfect for any occasion. Inspired by Italy’s classic sweets, the Italian Cream Stuffed Cannoncini combines buttery puff pastry with a luscious homemade cream filling. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through creating these delightful pastries from scratch, ensuring you achieve that authentic Italian flavor with every bite.
Ingredients:
For the Puff Pastry:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon of sugar (for sprinkling)
For the Cream Filling:
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup whole milk
- 1/2 cup mascarpone cheese
- A pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a clean, lightly floured surface. Using a knife or pizza cutter, slice the dough into strips that are about 1-inch wide.
- Take each strip and wrap it around a cannoli tube or a wooden dowel, starting from one end and spiraling it around. Gently press the ends to seal them.
- Whisk an egg in a small bowl to create an egg wash. Brush the egg wash generously over each wrapped pastry to give it a golden, shiny finish when baked.
- Sprinkle a small amount of sugar over the egg-washed pastry strips for a hint of sweetness and a nice crunch.
- Bake the pastry in the preheated oven for 12-15 minutes or until they are puffed up and golden brown. Once baked, remove them from the oven and let them cool completely on a wire rack.
- While the pastry cools, prepare the creamy filling. In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally until the sugar dissolves and the cream is just about to simmer.
- In a separate bowl, whisk together the egg yolks, flour, cornstarch, and salt. Gradually add the warm milk to this mixture, whisking constantly to prevent any lumps.
- Slowly pour the egg mixture into the simmering cream while continuously stirring to avoid curdling. Cook for 2-3 minutes or until the mixture thickens to a custard-like consistency.
- Once thickened, remove the mixture from heat and stir in the mascarpone cheese and vanilla extract. Continue stirring until smooth and creamy.
- Allow the cream filling to cool for about 10 minutes, then transfer it to a piping bag.
- Once the puff pastry tubes are completely cool, carefully remove the cannoli tubes and begin piping the cream into each pastry shell.
- Fill the cannoli shells generously with the creamy mascarpone filling, making sure each one is perfectly stuffed.
- For an extra touch, you can dust the filled cannoncini with powdered sugar or drizzle some melted chocolate over them.
- Serve the Italian Cream Stuffed Cannoncini immediately or refrigerate them until ready to serve. These pastries are best enjoyed fresh, as the crisp pastry and creamy filling create the perfect balance of textures and flavors.
Conclusion: These Italian Cream Stuffed Cannoncini are the perfect balance of crispy and creamy, making them a hit at any gathering or special occasion. Whether you’re sharing them with family and friends or indulging on your own, these delicious pastries are sure to transport you to the heart of Italy with every bite.