Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini Recipe

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Cannoncini are delightful Italian pastry cones filled with creamy, velvety filling, perfect for any dessert lover. These light, crispy pastries are a popular treat in Italy, often enjoyed with a cup of espresso or as a sweet snack after a meal. The flaky dough is baked to golden perfection and stuffed with a rich cream filling, making every bite a delightful experience.

Ingredients:

  • For the dough:
    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 1/4 cup sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup cold water (or as needed)
    • 1 egg (for egg wash)
  • For the cream filling:
    • 1 cup heavy cream
    • 1/2 cup mascarpone cheese
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the dough:
    • In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
    • Add vanilla extract and cold water a little at a time until the dough begins to come together. Knead gently until smooth.
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Roll out and shape:
    • Preheat the oven to 375°F (190°C).
    • On a floured surface, roll out the dough to about 1/8-inch thickness. Cut the dough into strips about 1 inch wide.
    • Wrap the strips around cannoncini molds or small cones, sealing the edges with a little water. Place them on a baking sheet lined with parchment paper.
    • Brush the dough with a beaten egg for a golden finish.
    • Bake for 12–15 minutes or until golden brown and crisp. Let them cool completely on a wire rack.
  3. Prepare the cream filling:
    • In a bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form.
    • Transfer the cream to a piping bag.
  4. Assemble the cannoncini:
    • Once the pastry cones are cooled, carefully remove them from the molds.
    • Fill each cone with the cream mixture using the piping bag.
    • Serve immediately, or chill for a more set filling.

Enjoy your delicious Italian cream-stuffed cannoncini!

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