Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini Recipe

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This recipe combines the delicate crispiness of Italian cream puffs (cannoncini) with a luscious, creamy filling. These elegant pastries are perfect for a special occasion or an indulgent treat.

Ingredients:

For the Cannoncini:

  • 1 cup water
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • Vegetable oil for frying

For the Italian Cream Filling:

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans (optional)

Instructions:

1. Make the Cannoncini:

  • Combine Water, Flour, and Salt: In a medium saucepan, bring water, flour, and salt to a rolling boil over medium heat, stirring constantly with a wooden spoon.
  • Cook and Stir: Reduce heat to low and cook, stirring vigorously for 1-2 minutes, until the mixture forms a smooth ball and pulls away from the sides of the pan.
  • Cool Slightly: Transfer the mixture to a large bowl and let cool slightly for about 5 minutes.
  • Add Eggs Gradually: Beat in eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
  • Pipe the Dough: Fit a pastry bag with a large star tip. Transfer the dough to the pastry bag. Pipe 4-inch long strips onto parchment-lined baking sheets, leaving space between each strip.
  • Bake: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and puffed.
  • Cool and Shape: Let the cannoncini cool completely on the baking sheets. Carefully cut each strip in half lengthwise. Roll each half around a wooden skewer to form a cone shape. Remove the skewers.

2. Make the Italian Cream Filling:

  • Combine Ingredients: In a large bowl, whisk together sweetened condensed milk, thawed whipped topping, and vanilla extract until smooth. Stir in chopped pecans, if using.

3. Fill and Serve:

  • Fill the Cannoncini: Using a piping bag or a small spoon, fill the cooled cannoncini with the Italian cream filling.
  • Serve Immediately: Serve the filled cannoncini immediately or refrigerate for up to 2 hours before serving.

Tips and Variations:

  • For a richer flavor, use butter instead of vegetable oil for frying the cannoncini.
  • Get creative with fillings! Try chocolate ganache, lemon curd, or raspberry jam.
  • Decorate with powdered sugar, sprinkles, or a drizzle of chocolate.

Enjoy these delicious and elegant Italian Cream Stuffed Cannoncini!

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