Italian Cream Stuffed Cannoncini are a delightful treat that transports you straight to the charming streets of Italy with every bite. These delicate pastry shells, filled with a rich and creamy filling, have a history that dates back to the regions of Italy, where they were often enjoyed during festive occasions and family gatherings. The combination of crispy, flaky pastry and luscious cream creates a texture that is simply irresistible, making Italian Cream Stuffed Cannoncini a favorite among dessert lovers.
What I adore about this dish is not just its exquisite taste, but also the convenience it offers for both special celebrations and casual get-togethers. Whether youre hosting a dinner party or simply indulging in a sweet treat at home, these cannoncini are sure to impress. Join me as we explore the art of making Italian Cream Stuffed Cannoncini, and discover why this delightful dessert has captured the hearts of many around the world!
Ingredients:
- For the Cannoncini Pastry:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- For the Italian Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
- 1/4 cup chopped pecans (optional)
- For Garnishing:
- Powdered sugar for dusting
- Chocolate shavings or cocoa powder (optional)
Preparing the Cannoncini Pastry
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix them together until well combined.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, mix the cold water and vanilla extract together. Gradually add this mixture to the flour and butter mixture, stirring until the dough begins to come together.
- Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently for about 1-2 minutes until it is smooth. Be careful not to over-knead.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to firm up and make it easier to roll out.
Shaping the Cannoncini
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, remove it from the refrigerator and roll it out on a floured surface to about 1/8 inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into long strips, about 1 inch wide and 6 inches long.
- Take a cannoli tube or a similar cylindrical object and wrap one strip of dough around it, starting from one end and spiraling down to the other end. Make sure to overlap the dough slightly as you go.
- Place the wrapped cannoli tubes on the prepared baking sheet. Brush the tops with the beaten egg to give them a nice golden color when baked.
- Bake in the preheated oven for 15-20 minutes, or until they are golden brown. Keep an eye on them to prevent burning.
- Once baked, remove them from the oven and let them cool for a few minutes before carefully sliding the pastry off the tubes. Allow them to cool completely on a wire rack.
Preparing the Italian Cream Filling
- In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form.
- In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture using a spatula. Be careful not to deflate the whipped cream; you want to keep it light and airy.
- If youre using shredded coconut and chopped pecans, fold them into the cream mixture at this point for added flavor and texture.
Assembling the Cannoncini
- Once the cannoncini shells have cooled completely, its time to fill them with the delicious cream filling.
- Using a piping bag fitted with a star tip, fill the bag with the Italian cream filling. If you dont have a
Conclusion:
In wrapping up this delightful journey into the world of Italian Cream Stuffed Cannoncini, I can confidently say that this recipe is a must-try for anyone looking to impress their family and friends with a truly authentic Italian dessert. The combination of the light, flaky pastry and the rich, creamy filling creates a symphony of flavors and textures that is simply irresistible. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cannoncini will surely elevate your dessert game. For serving suggestions, I recommend dusting the finished cannoncini with a light sprinkle of powdered sugar for an elegant touch. You can also pair them with a side of fresh berries or a scoop of gelato to enhance the experience. If you’re feeling adventurous, consider experimenting with different fillingsperhaps a luscious chocolate ganache or a zesty lemon cream could add a unique twist to this classic recipe. I wholeheartedly encourage you to try making these Italian Cream Stuffed Cannoncini in your own kitchen. Trust me, the joy of biting into that crispy shell filled with creamy goodness is an experience you won’t want to miss. And once you’ve made them, I would love to hear about your experience! Share your thoughts, variations, and any tips you discovered along the way. Let’s celebrate the art of Italian baking together! Print
Italian Cream Stuffed Cannoncini: A Delightful Dessert Recipe to Savor
- Total Time: 80 minutes
- Yield: 12 cannoncini
Description
Delight in the crispy, flaky goodness of homemade cannoncini filled with a luscious Italian cream filling. Perfect for any occasion, these delightful pastries are sure to impress your guests!
Ingredients
- cream filling
- powdered sugar
- chocolate shavings
- cocoa powder
- almond extract (optional)
Instructions
- Carefully pipe the cream filling into each cannoncini shell, filling them generously.
- Once filled, dust the cannoncini with powdered sugar and, if desired, sprinkle with chocolate shavings or cocoa powder for an elegant touch.
- Serve immediately or refrigerate until ready to serve. Enjoy your homemade cannoncini!
Notes
- For a richer flavor, you can add a splash of almond extract to the cream filling.
- These cannoncini are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to experiment with different fillings, such as pastry cream or flavored whipped cream.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
