Authentic Italian Cream Stuffed Cannoncini Recipe: Delicious & Easy to Make

There’s nothing quite like the delightful crunch of a freshly baked pastry filled with a rich, creamy filling. If you’ve ever dreamed of recreating those delightful desserts from an authentic Italian pastry shop, then Italian Cream Stuffed Cannoncini is your ultimate destination. These heavenly treats are a perfect blend of delicate puff pastry and a luxurious mascarpone cream filling, making them a standout choice for anyone who appreciates the beauty of Italian pastries.

Whether you’re a seasoned baker or someone eager to try a new recipe, the Italian Cream Stuffed Cannoncini is guaranteed to impress. Today, we’ll walk you through every step of this decadent pastry, from preparing the perfect puff pastry shells to crafting the smooth, velvety cream filling. Along the way, we’ll share pro tips, variations, and insider secrets to ensure that your cannoncini come out perfect every time.

What Are Cannoncini?

Before we jump into the recipe, let’s take a moment to explore what makes cannoncini so special. Originating from Italy, cannoncini are essentially miniature cannoli-style pastries but with a few unique twists. They are made from puff pastry rather than the traditional fried dough used in cannoli. This change gives the cannoncini a light, flaky texture that contrasts beautifully with the rich, creamy filling inside.

Cannoncini are often filled with mascarpone cream, a silky mixture of mascarpone cheese, whipped cream, and sugar, making them even more indulgent. Once baked, the pastry shells have a golden, crispy exterior that complements the smooth cream inside, offering a perfect balance of flavors and textures.

In this article, we’ll dive deep into the process of making Italian Cream Stuffed Cannoncini from scratch, with a focus on achieving that delicate balance between the crispy pastry and luscious filling.

Ingredients for Italian Cream Stuffed Cannoncini

The recipe for Italian Cream Stuffed Cannoncini calls for just a few simple ingredients that come together to create an unforgettable dessert. Below is a detailed list of what you’ll need to make this delicious pastry:

For the Puff Pastry Shells:

• 1 sheet puff pastry, thawed
  Puff pastry is the base for your cannoncini shells, and its flaky layers create the light, crispy texture. Be sure to use high-quality puff pastry for the best results.
• 1 egg, beaten (for egg wash)
  The egg wash is what gives the puff pastry shells their golden, glossy finish after baking.
• 2 tablespoons sugar
  A sprinkle of sugar on top of the pastry shells before baking adds a touch of sweetness and a bit of crunch.
• Powdered sugar (for dusting)
  Once the cannoncini are assembled, a dusting of powdered sugar on top gives them that professional, polished finish.

For the Cream Filling:

• 250 g mascarpone cheese
  Mascarpone cheese is the heart of the cream filling. Its smooth, velvety texture and rich flavor make it the perfect base for the filling.
• 200 ml heavy whipping cream
  The heavy cream is what helps the filling become light and airy, adding volume and a luscious texture.
• 3 tablespoons powdered sugar
  Powdered sugar sweetens the cream and helps thicken it to the right consistency.
• 1 teaspoon vanilla extract
  Vanilla adds warmth and depth of flavor to the mascarpone cream, enhancing its overall taste.

Step-by-Step Instructions for Italian Cream Stuffed Cannoncini

Now that we’ve gathered all the ingredients, let’s dive into the step-by-step process of making Italian Cream Stuffed Cannoncini. This recipe is easy to follow, and with a little patience, you’ll be able to recreate these delightful pastries in your own kitchen.

Step 1: Preheat the Oven

Start by preheating your oven to 200°C (400°F). A hot oven is key to achieving the perfect puff pastry that’s golden and crisp on the outside while remaining tender inside.

Step 2: Prepare the Puff Pastry

Roll out the sheet of puff pastry on a lightly floured surface. If you’re using store-bought puff pastry, ensure that it’s thawed completely before working with it. Once rolled out, cut the puff pastry into 2 cm (¾-inch) wide strips. The strips should be long enough to wrap around your cannoli molds comfortably.

Step 3: Wrap the Pastry Around Cannoli Molds

Take each strip of puff pastry and wrap it around the metal cannoli molds, overlapping slightly to create a secure seal. The puff pastry should fit snugly around the molds without being too tight. Make sure the edges are tucked in and pressed gently so that the pastry stays in place during baking.

Step 4: Egg Wash and Sugar Sprinkle

Brush each wrapped pastry with the beaten egg. This egg wash will help the pastry become golden and glossy once baked. Then, sprinkle a small amount of sugar over the top of the pastry for a slight sweetness and crunch after baking.

Step 5: Bake the Pastry Shells

Place the wrapped pastry molds onto a baking sheet and bake them for about 15-18 minutes, or until the pastry is golden brown and puffed up. The puff pastry should be crispy and flaky on the outside. Once done, remove the baking sheet from the oven and allow the shells to cool for a few minutes.

Step 6: Prepare the Cream Filling

While the pastry shells are cooling, it’s time to make the mascarpone cream filling. In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer or hand whisk to whip the mixture until it becomes smooth and thick. The cream should hold stiff peaks, making it easy to pipe into the pastry shells.

Step 7: Fill the Pastry Shells

Once the pastry shells are completely cool, carefully remove them from the molds. Transfer the mascarpone cream into a piping bag and pipe the filling generously into each cooled puff pastry shell. Make sure to fill each shell completely to get that indulgent creaminess in every bite.

Step 8: Dust with Powdered Sugar

After filling the cannoncini with the mascarpone cream, dust them lightly with powdered sugar. This not only adds a touch of sweetness but also makes the cannoncini look beautiful and inviting.

Step 9: Serve and Enjoy

Your Italian Cream Stuffed Cannoncini are now ready to be served! These pastries are best enjoyed fresh, but they can also be stored in the refrigerator for a short time if you have leftovers. The light, flaky texture of the puff pastry paired with the smooth, velvety cream filling is sure to win over anyone who tries them.

Why Italian Cream Stuffed Cannoncini Are a Must-Try

There are a few key reasons why Italian Cream Stuffed Cannoncini stand out as a top-tier pastry:

1. Flaky Pastry: The puff pastry used in cannoncini provides a perfect crunch that complements the cream filling. Each bite is a balance of textures—crisp on the outside, soft and creamy on the inside.
2. Luxurious Cream Filling: The mascarpone cream filling is rich, smooth, and airy. Its subtly sweet flavor pairs perfectly with the delicate puff pastry, making these pastries an indulgent treat.
3. Versatility: While the traditional filling is made with mascarpone cheese, you can easily experiment with different fillings, such as chocolate mousse or fruit-flavored cream. This recipe offers endless possibilities for customization.
4. Impressive Presentation: These pastries are visually stunning, making them ideal for special occasions like birthdays, holidays, or dinner parties. The dusting of powdered sugar gives them a beautiful finish that will impress your guests.

FAQs About Italian Cream Stuffed Cannoncini

1. Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for this recipe. Just make sure it’s fully thawed before using, and follow the same steps for wrapping the pastry around the cannoli molds.

2. Can I make the cream filling ahead of time?

Yes, you can prepare the mascarpone cream filling ahead of time and refrigerate it for up to a day. Be sure to cover it tightly to prevent it from absorbing any odors from the fridge.

3. Can I use a different type of cheese for the filling?

While mascarpone cheese is the traditional choice, you can experiment with other creamy cheeses like ricotta or cream cheese. However, mascarpone gives the filling its signature smoothness and richness.

4. How long will the cannoncini last?

These pastries are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. If left too long, the puff pastry may lose its crispness.

5. Can I freeze the puff pastry shells?

Yes, you can freeze the baked puff pastry shells for up to 3 months. Just make sure they are completely cooled before storing them in an airtight container. When you’re ready to serve, let them thaw at room temperature and fill them with fresh cream.

Conclusion

In conclusion, Italian Cream Stuffed Cannoncini are an absolute treat that combines the best of Italian pastry traditions with a modern twist. The perfect balance of crispy puff pastry and creamy mascarpone filling makes this dessert an unforgettable experience for your taste buds. With just a few simple ingredients and steps, you can create a truly indulgent dessert that will impress anyone lucky enough to try it.

Whether you’re celebrating a special occasion or just looking to treat yourself to something delicious, these cannoncini are a must-try. Don’t be afraid to experiment with different fillings or flavors, and make this dessert your own. Happy baking, and enjoy the joy of making Italian Cream Stuffed Cannoncini!

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