Italian Cream Stuffed Cannoncini

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Ingredients:

For the Pastry:

  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten, for egg wash)
  • 2 tbsp granulated sugar (optional, for coating)
  • Metal cannoncini molds (cream horn molds)

For the Cream Filling:

  • 1 cup heavy whipping cream (chilled)
  • ½ cup mascarpone cheese (or cream cheese)
  • ⅓ cup powdered sugar (adjust to taste)
  • 1 tsp vanilla extract
  • 2 tbsp custard powder (optional, for thicker texture)

For Garnish (Optional):

  • Powdered sugar
  • Chopped pistachios or almonds
  • Melted chocolate

Instructions:

Step 1: Prepare the Pastry

  1. Preheat oven to 200°C (400°F).
  2. Roll out puff pastry slightly on a floured surface.
  3. Cut into long strips (about 1 inch wide).
  4. Wrap each strip around a greased cannoncini mold, overlapping slightly.
  5. Brush with egg wash.
  6. Sprinkle lightly with sugar (optional).

Step 2: Bake

  1. Place wrapped molds on a baking tray lined with parchment paper.
  2. Bake for 15–18 minutes or until golden and crispy.
  3. Remove from oven and let cool.
  4. Carefully slide pastries off the molds once cooled.

Step 3: Make the Cream Filling

  1. In a bowl, whip cream until soft peaks form.
  2. In another bowl, mix mascarpone, powdered sugar, vanilla, and custard powder.
  3. Gently fold whipped cream into the mascarpone mixture until smooth.

Step 4: Fill the Cannoncini

  1. Transfer cream into a piping bag with a nozzle.
  2. Pipe filling into both ends of each pastry.

Step 5: Garnish

  1. Dust with powdered sugar.
  2. Drizzle chocolate or sprinkle nuts if desired.

Tips:

  • ✔️ Always keep puff pastry cold for best layering.
  • ✔️ Do not overfill, or cream may leak out.
  • ✔️ Fill just before serving to keep pastry crispy.
  • ✔️ For extra flavor, add lemon zest or coffee powder to the cream.
  • ✔️ Store unfilled shells in an airtight container for up to 2 days.

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