Italian Cream Stuffed Cannoncini!!! – Page 2

How to Make Italian Cream Stuffed Cannoncini

Step 1: Prepare the Pastry Shells

Preheat your oven to 375°F (190°C).
Roll out the puff pastry: If you’re using store-bought puff pastry, roll it out on a lightly floured surface to ensure it’s evenly thin. Cut the pastry into strips (about 1-inch wide and 4-5 inches long).
Wrap the pastry around tubes: Take a metal cannoli tube (or a similar tube, like a thick wooden dowel or rolled-up foil) and carefully wrap the pastry strips around it, overlapping slightly at the edges to ensure they stick together during baking. Make sure not to wrap the pastry too tightly.
Egg wash: Lightly brush the pastry-wrapped tubes with an egg wash (1 beaten egg) to give them a golden color as they bake.
Bake the pastry shells: Place the pastry-wrapped tubes on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 15-20 minutes or until golden brown and puffed up. Keep an eye on them to ensure they don’t burn.
Cool the shells: Once baked, remove the tubes from the oven and carefully slide the pastry shells off the metal tubes while they’re still warm. Allow them to cool completely on a wire rack.

Step 2: Prepare the Cream Filling

Whip the heavy cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. This usually takes about 2-3 minutes with an electric mixer.
Mix the mascarpone: In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. If you’d like to add a splash of rum or liqueur for a richer flavor, add it now.
Combine the whipped cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture, using a spatula to combine the two until they form a smooth, fluffy filling. Be careful not to deflate the whipped cream too much.
Chill the cream: Place the cream mixture in the refrigerator for at least 30 minutes to firm up. This will make it easier to pipe into the pastry shells.

Step 3: Assemble the Cannoncini

Fill the pastry shells: Once the pastry shells have cooled and the cream filling is ready, use a piping bag or a plastic sandwich bag with the tip cut off to pipe the cream filling into each cannoncino shell. Fill the shells generously, ensuring that each one is packed with the creamy goodness.
Dust with powdered sugar: Once the cannoncini are filled, dust them lightly with powdered sugar for a finishing touch. You can also drizzle melted chocolate over them for an extra indulgent treat.
Serve and enjoy: These cannoli-inspired pastries are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. Serve them with a cup of espresso or a glass of dessert wine for a truly Italian experience.

Tips and Variations

Make It Your Own: The beauty of these cream-filled pastries is that you can easily make them your own. Add a few chocolate chips to the cream filling, or incorporate a bit of citrus zest (like lemon or orange) for a zesty twist.
Using Homemade Puff Pastry: If you’re feeling ambitious, you can make homemade puff pastry instead of store-bought. The layers of butter in the dough will result in an even flakier texture, although it does take more time and effort.
Flavor the Filling: If you’re not a fan of rum or liqueur, you can flavor the cream with other extracts, such as almond or hazelnut. You can even infuse the cream with coffee for a coffee-flavored treat.
Chocolate Drizzle: For extra flair, drizzle melted chocolate over the top of the filled cannoncini. This will add a touch of elegance and a deeper flavor contrast to the sweet cream.

Conclusion: A Taste of Italy in Every Bite

Italian Cream Stuffed Cannoncini are the perfect balance of crisp pastry and luscious cream. Whether you’re looking to treat yourself or impress guests at a special gathering, these pastries are sure to steal the show. The crispy shell, light and airy cream, and optional touches like chocolate drizzle or citrus zest make them an unforgettable dessert.

So, the next time you’re craving something sweet and decadent, try making these Italian cream-stuffed delights. They’ll transport you straight to Italy, one bite at a time! Buon appetito!

←Previous Next→