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.
Ingredients
Scale
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)
Instructions
- 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.
- Using a sharp culinary knife, slice the pastry into uniform strips approximately 3/4-inch in width, creating 10-12 precisely cut sections.
- 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.
- Position the wrapped molds onto the prepared parchment-lined baking sheet, arranging them with the seam facing downward to maintain structural integrity.
- Gently apply a glossy egg wash across the surface of each pastry horn, using smooth, even brush strokes to create a golden, lustrous finish.
- Sprinkle a delicate layer of granulated sugar over the egg-washed pastries, which will caramelize during baking and create a crisp, sparkling exterior.
- 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