Italian Cream Stuffed Cannoncini Recipe You’ll Love

Crispy pastry shells cradle a delightful italian cream stuffed cannoncini that whispers sweet secrets from naples’ charming bakeries.

Delicate puff pastry transforms into golden tubes of pure bliss with minimal effort.

Culinary magic happens when simple ingredients blend into an irresistible dessert.

Each bite promises a creamy journey through rich custard and flaky layers.

Light and airy, these pastry treats capture the essence of italian dessert craftsmanship.

Pastry lovers will appreciate the elegant simplicity of this classic recipe.

You’ll want to share these delectable morsels with everyone you know.

Prepare to fall in love with a dessert that celebrates pure indulgence.

What Makes Italian Cream Stuffed Cannoncini Special

• Uncover the Charm of Cannoncini
• Minimal ingredients and straightforward steps make this recipe perfect for bakers of all skill levels, from beginners to seasoned pros.
• Stunning Italian pastries that look professionally made, ideal for brunches, afternoon tea, or elegant dessert gatherings.
• Ready in under 30 minutes, these cannoncini offer a fast and delicious way to impress guests with minimal kitchen time and maximum flavor.
• Can be prepared ahead of time and easily customized with different fillings or toppings to suit personal taste preferences.

Italian Cream Stuffed Cannoncini Ingredient List

• Puff Pastry: Delicate, flaky base for creating crisp cannoncini shells. Look for all-butter variety for best flavor and texture.

• Egg Wash, Granulated Sugar: Creates golden, sparkling exterior with sweet crunch. Use fresh egg and fine sugar for best results.

• Heavy Cream, Mascarpone Cheese, Sugar: Rich, creamy base for classic Italian cream filling. Choose full-fat cream for luxurious texture. Fresh mascarpone ensures smooth consistency.
• Vanilla Extract: Adds warm, aromatic flavor to cream filling. Pure vanilla provides deeper taste compared to artificial versions.

• Powdered Sugar: Light dusting for elegant presentation. Use fine-ground sugar for smooth coating.

How to Make Italian Cream Stuffed Cannoncini

Step 1: Warm Up The Oven

Crank the oven to a toasty 400 degrees Fahrenheit. Grab a sheet of parchment paper and line your baking tray, creating a perfect non-stick surface.

Step 2: Roll Out The Pastry

Dust your countertop with a light sprinkle of flour. Gently unroll the puff pastry and transform it into a beautiful 10×10 inch square using a rolling pin.

Step 3: Slice And Prepare

With a sharp knife, cut the pastry into slender strips about 3/4-inch wide. You’ll want approximately 10-12 elegant strips ready for rolling.

Step 4: Create Delicate Rolls

Wrap each pastry strip around a metal cream horn mold. As you roll, let the edges slightly overlap, creating a gorgeous spiral shape. The key is a gentle, smooth technique.

Step 5: Position On Baking Sheet

Carefully place each rolled pastry onto the prepared parchment paper. Ensure the seam side faces downward to prevent unraveling during baking.

Step 6: Add Golden Shine

Grab an egg and whisk it into a silky wash. Tenderly brush each pastry with the egg mixture, then sprinkle granulated sugar on top for a sparkling, caramelized finish.

Step 7: Bake To Perfection

Slide the baking sheet into the preheated oven. Bake until the pastries transform into golden, puffy delights with crispy, shimmering edges.

Tips for Flaky Italian Cream Stuffed Cannoncini

• Master the Pastry Roll: Gently wrap puff pastry strips around metal cream horn molds, ensuring a slight overlap for secure sealing without stretching the dough.
• Sugar Sprinkle Strategy: Dust egg-washed cannoncini with granulated sugar before baking to create a delightful caramelized, crispy exterior that adds extra crunch and sweetness.
• Prevent Sticking Trick: Use parchment paper on the baking sheet to guarantee easy removal and prevent the delicate pastry from sticking or burning.
• Temperature Precision: Maintain a consistent 400F (200C) oven temperature to achieve golden-brown, perfectly crisp pastry shells that are light and flaky.
• Cooling Wisdom: Allow cannoncini to cool completely before filling with cream to preserve their crisp texture and prevent soggy bottoms.

Reheating and Saving Italian Cream Stuffed Cannoncini

• Store leftover cannoncini in an airtight container for up to 2-3 days, keeping them crisp and fresh.
• Allow pastries to reach room temperature before storing to prevent condensation and soggy texture.
• Warm gently in a preheated oven at 300F for 5-7 minutes to restore crispiness and maintain delicate cream filling.
• Skip microwave reheating, which can make pastry soggy and compromise the delicate cream's smooth consistency.

Pair These with Italian Cream Stuffed Cannoncini

• Crisp prosecco highlights the delicate pastry's buttery layers, cutting through the rich cream with effervescent elegance.
• Moscato d'Asti brings subtle sweetness that complements the vanilla-infused cream, creating a delightful dessert wine pairing.
• Strong espresso provides a robust counterpoint to the light, creamy cannoncini, balancing sweetness with intense coffee depth.
• Fresh berries like raspberries or strawberries offer a tangy brightness that refreshes the palate between delicate pastry bites.

Flavor Swaps for Italian Cream Stuffed Cannoncini

• Gluten-Free Version: Substitute traditional puff pastry with gluten-free puff pastry sheets, ensuring the same crispy texture for those with wheat sensitivities.
• Dairy-Free Alternative: Replace heavy cream with coconut cream and use almond milk-based cream cheese to create a lactose-free filling that maintains rich flavor.
• Low-Sugar Option: Swap granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the dessert's delightful sweetness.
• Vegan Adaptation: Use plant-based puff pastry, coconut cream, and cashew-based cream cheese to craft a completely animal product-free version of the classic cannoncini.

FAQs on Italian Cream Stuffed Cannoncini

• What are cannoncini?

Cannoncini are traditional Italian pastry horns filled with sweet cream, shaped like small tubes or cones, and typically enjoyed as a delightful dessert or breakfast treat.

• Do I need special equipment to make cannoncini?

You’ll need metal cream horn molds to shape the pastry. These cone-shaped metal tools help create the classic tubular shape of the pastry.

• Can I make cannoncini ahead of time?

Yes, you can prepare the pastry shells in advance and store them uncrowned. Fill them with cream just before serving to maintain their crisp texture and prevent sogginess.

• Is puff pastry the same as regular pastry dough?

Puff pastry is different from regular dough. It’s made with many thin layers of dough and butter, which create a light, flaky texture when baked, unlike denser traditional pastry.

Italian Cream Stuffed Cannoncini Recipe

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4.8 from 12 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Silky Italian cream fills delicate cannoncini, creating a heavenly pastry that whispers sweet promises of Naples. Crisp, golden shells cradle rich custard, inviting dessert enthusiasts to savor each delectable bite of this classic Italian treat.

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Ingredients

Scale 1x2x3x

Pastry Base:

• 1 sheet puff pastry, thawed

Cream Filling:

• 1 cup mascarpone cheese
• ½ cup ricotta cheese (whole milk, well-drained)
• ½ cup heavy cream, whipped
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ teaspoon lemon zest (optional, for freshness)

Finishing and Decoration:

• 1 egg
• 1 tablespoon water (for egg wash)
• ¼ cup granulated sugar (for sprinkling)
• Powdered sugar (for dusting)
• Chopped pistachios or mini chocolate chips (optional)

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Instructions

1. Dust a clean work surface with a light coating of flour and gently unfurl the delicate puff pastry sheet, stretching it into a precise rectangular shape approximately 10 inches wide.
2. Using a sharp culinary knife, slice the pastry into uniform strips approximately 3/4-inch in width, creating 10-12 precisely cut sections.
3. Take each pastry strip and carefully drape it around a slender metal cream horn mold, ensuring a slight overlap that allows the pastry to adhere securely during baking.
4. Position the wrapped molds onto the prepared parchment-lined baking sheet, arranging them with the seam facing downward to maintain structural integrity.
5. Gently apply a glossy egg wash across the surface of each pastry horn, using smooth, even brush strokes to create a golden, lustrous finish.
6. Sprinkle a delicate layer of granulated sugar over the egg-washed pastries, which will caramelize during baking and create a crisp, sparkling exterior.
7. Transfer the baking sheet into a preheated oven set precisely at 400°F (200°C), allowing the cannoncini to transform into crisp, golden shells with a delicate, flaky texture.

Notes

• Choose high-quality puff pastry for a flakier, more delicate texture that melts in your mouth.
• Dust your work surface lightly with flour to prevent sticking and ensure smooth pastry handling.
• Wrap pastry strips around cream horn molds at a slight diagonal angle for more elegant, uniform shape.
• Brush egg wash generously but carefully to create a golden, glossy exterior without pooling.
• Sprinkle sugar before baking to add a delightful crispy, caramelized crunch to the pastry.
• Allow cannoncini to cool completely before filling to maintain crispness and prevent soggy texture.
• Store unfilled pastry shells in an airtight container to preserve their delicate crispness.
• Experiment with vanilla, chocolate, or flavored pastry creams for exciting variations on the classic recipe.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 14g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg