Discover the irresistible charm of Cannoncini, a classic Italian pastry filled with velvety cream that promises a burst of flavor in every bite. These deliciously crispy, horn-shaped pastries are a perfect combination of texture and taste, making them an ideal treat for any occasion. The Italian cream filling, made from scratch, adds a layer of richness that complements the light and flaky shell. Whether you’re hosting a party or enjoying a personal indulgence, these cream-filled Cannoncini are sure to be a crowd-pleaser.
Ingredients:
For the Pastry Shells:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon sugar (optional, for a sweet finish)
For the Italian Cream Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1/4 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 large egg yolks
For the Garnish:
- Powdered sugar (for dusting)
- Chopped pistachios or chocolate shavings (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface, ensuring it’s about 1/8 inch thick.
- Cut the pastry into strips, about 1-inch wide, and wrap each strip around a Cannoncini mold or a similar small cylindrical object.
- Place the wrapped pastry onto a baking sheet lined with parchment paper, making sure the edges are tucked underneath.
- Lightly beat the egg and brush it over the exposed pastry for a golden finish once baked.
- If desired, sprinkle a small amount of sugar over the egg-washed pastry for a hint of sweetness.
- Bake for 15-20 minutes or until the pastry is puffed and golden brown.
- Allow the Cannoncini to cool on a wire rack while you prepare the cream filling.
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until it starts to simmer.
- In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract.
- Slowly add a few tablespoons of the hot cream mixture into the egg yolks, whisking continuously to temper the eggs.
- Gradually pour the egg mixture back into the saucepan with the remaining hot cream mixture, stirring constantly.
- Continue to cook the mixture on medium heat until it thickens, about 5-7 minutes, ensuring it reaches a custard-like consistency.
- Remove the mixture from the heat and stir in the mascarpone cheese until smooth and fully incorporated.
- Let the cream cool to room temperature, then transfer it into a piping bag with a small round tip.
- Carefully remove the baked Cannoncini shells from the molds once they have cooled completely.
- Pipe the Italian cream filling generously into each shell, ensuring it’s well-filled and slightly spilling out at the ends.
- If desired, garnish with powdered sugar and chopped pistachios or chocolate shavings for extra flair.
- Serve immediately for the best texture or store in an airtight container for up to 2 days.
- Enjoy your homemade Italian Cream Stuffed Cannoncini with a cup of espresso or tea for a delightful treat that transports you straight to Italy!
This elegant and delicious dessert captures the essence of Italian pastry-making with its delicate, flaky exterior and creamy, indulgent filling. Perfect for impressing guests or treating yourself, these Cannoncini will be a memorable addition to your baking repertoire.