Italian Cream Stuffed Cannoncini A Decadent Pastry Delight

Italian Cream Stuffed Cannoncini: A Decadent Pastry Delight

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Cannoncini is an exquisite Italian pastry, shaped like a small horn and filled with a rich, velvety cream. This delightful treat is a popular dessert in Italy, especially in the regions of northern Italy. Its crisp, golden exterior complements the luscious cream filling, making it the perfect indulgence for special occasions or a sweet snack to accompany coffee. Whether you’re hosting a gathering or simply treating yourself, Italian Cream Stuffed Cannoncini will transport you straight to an Italian café with every bite. This recipe offers a step-by-step guide to making this heavenly pastry at home, so you can enjoy the full experience of this classic Italian dessert.

Ingredients:

For the dough:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup unsalted butter, softened
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 egg (for egg wash)

For the cream filling:

  • 1 1/2 cups heavy cream
  • 3/4 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

For garnish:

  • Powdered sugar (for dusting)

Instructions:

  1. In a large bowl, combine the flour, sugar, and salt. Sprinkle the active dry yeast over the warm milk, allowing it to dissolve for about 5 minutes. Once dissolved, pour the milk mixture into the flour mixture.
  2. Add the softened butter, egg yolk, and vanilla extract. Mix until the dough begins to come together. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time.
  3. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
  4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Punch down the dough to release any air bubbles. Roll the dough out onto a lightly floured surface and cut it into strips about 1 inch wide. Take each strip and wrap it around a cannoncini mold (or a small cone-shaped metal object) to form a horn shape, overlapping the edges slightly.
  6. Place the wrapped dough onto the prepared baking sheet. Beat the egg and brush it onto the surface of each pastry for a golden finish.
  7. Bake the cannoncini for 15-20 minutes or until golden brown and crisp. Let them cool on a wire rack before removing them from the molds.
  8. While the cannoncini cool, prepare the cream filling. In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until it forms stiff peaks. Add lemon zest for a refreshing hint of citrus, if desired.
  9. Once the cannoncini are completely cool, carefully remove them from the molds. Using a piping bag or a small spoon, fill each horn with the prepared cream filling.
  10. Dust the filled cannoncini with powdered sugar before serving to add an extra touch of sweetness and elegance.

These Italian Cream Stuffed Cannoncini are best enjoyed fresh and can be paired with a cup of Italian espresso for a delightful dessert experience. The combination of the crispy, buttery shell and the creamy, smooth filling will undoubtedly leave you craving more!

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