Italian Cream Stuffed Cannoncini Recipe

This recipe combines the delicate crispiness of cannoli shells with a luscious Italian Cream filling for a decadent and elegant dessert.

Ingredients:

  • For the Cannoli Shells:
    • 1 cup all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, melted and cooled slightly
    • 1/4 cup Marsala wine
    • Vegetable oil for frying
    • Cannoli tubes (metal or bamboo)
  • 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)
  • For Assembly:
    • Cannoli shells
    • Powdered sugar for dusting

Instructions:

  1. Make the Cannoli Shells:
    • In a medium bowl, whisk together flour and salt.
    • Gradually add melted butter and Marsala wine, stirring with a fork until a dough forms.
    • If the dough is too dry, add a tablespoon of water at a time.
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
    • On a lightly floured surface, roll out the dough very thin (about 1/16 inch thick).  
    • Cut out 4-inch circles using a cookie cutter or the rim of a glass.
    • Wrap each circle tightly around a cannoli tube, overlapping the edges slightly.
    • Secure the edges with a dab of water.
    • Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
    • Carefully fry the cannoli shells in batches for 2-3 minutes per batch, turning occasionally, until golden brown.
    • Remove the shells from the oil and drain on paper towels.
    • Immediately remove the cannoli tubes.
  2. Make the Italian Cream Filling:
    • In a large bowl, combine sweetened condensed milk, thawed whipped topping, and vanilla extract.
    • Beat with an electric mixer on low speed until smooth.
    • Fold in chopped pecans, if using.
  3. Assemble the Cannoncini:
    • Once the shells are completely cool, carefully fill them with the Italian Cream filling using a piping bag or a small spoon.
    • Dust with powdered sugar before serving.

Tips & Variations:

  • For extra flavor, add a tablespoon of amaretto or limoncello to the filling.
  • Dip the filled cannoli shells in mini chocolate chips or sprinkles for a festive touch.
  • If you don’t have cannoli tubes, you can use chopsticks or thin wooden skewers.
  • Make the shells ahead of time and store them in an airtight container at room temperature for up to 24 hours.
  • Fill the cannoli just before serving to prevent them from getting soggy.

Enjoy your homemade Italian Cream Stuffed Cannoncini!

Leave a Comment