Experience the elegance of Italian pastry with these Italian Cream Stuffed Cannoncini, a luscious dessert that combines crispy, flaky shells with a rich and creamy filling. Each bite delivers a perfect balance of texture and flavor, making these delicate treats a standout at any gathering or a special indulgence just for you. Easy to assemble yet impressively decadent, they bring a touch of authentic Italian charm right to your kitchen.
Why You’ll Love This Recipe:
Crispy Meets Creamy: Delightful contrast between crunchy cannoli shells and smooth, velvety cream.
Authentic Italian Flavor: Classic ingredients like mascarpone and hints of vanilla make it truly special.
Elegant & Fun to Make: Perfect for impressing guests or enjoying a homemade gourmet dessert.
Customizable: Add chocolate chips, nuts, or zest for your own twist.
Perfect Portion: Individual treats that satisfy your sweet tooth without overindulging!
Ingredients
The juicy, succulent bite you won’t want to miss. Here’s what you’ll need:
All-purpose flour: The backbone of your pastry, providing structure and texture.
Unsalted butter: Chilled and cubed, it adds richness and flakiness to the dough.
Granulated sugar: A touch of sweetness to balance the flavors in the pastry.
Salt: Just a pinch enhances the overall taste, bringing out the sweetness.
Vanilla extract: This aromatic ingredient infuses the dough with a warm, inviting flavor.
Cold water: Helps bring the dough together without melting the butter.
Heavy cream: The star of the filling, it whips up beautifully for a light texture.
Mascarpone cheese: This creamy Italian cheese adds a luxurious richness to the filling.
Powdered sugar: For sweetness and a smooth texture in the cream mixture.
Chocolate shavings (optional): A delightful garnish that adds a touch of elegance.
Powdered sugar for dusting: A final flourish that makes your cannoncini look irresistible.
For exact measurements, check the bottom of the article where you can find everything available for printing.
Feel free to get creative! You can swap mascarpone with ricotta for a lighter filling or even add a tablespoon of espresso powder for a coffee kick.
The possibilities are endless!
How to Make Italian Cream Stuffed Cannoncini
Making Italian Cream Stuffed Cannoncini is a delightful journey that combines simple steps with a touch of creativity.
Let’s break it down into easy-to-follow steps, ensuring you feel confident as you whip up these delicious treats.
Step 1: Prepare the Dough
Start by mixing the dry ingredients in a large bowl.
Combine all-purpose flour, granulated sugar, and salt.
Next, add the chilled, cubed butter.
Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Stir in the vanilla extract, then gradually add cold water.
Mix until a dough forms.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
This chilling time is crucial for flaky pastry!
Step 2: Roll and Shape the Dough
Once your dough is chilled, preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the dough to about 1/8 inch thick.
Cut it into 4-inch squares.
Now, take each square and wrap it around a cannoli tube, sealing the edges with a little water.
This step is where the magic happens!
Place the wrapped tubes on a baking sheet lined with parchment paper, ready for baking.
Step 3: Bake the Cannoncini
Slide the baking sheet into your preheated oven.
Bake the cannoncini for 15-20 minutes or until they turn golden brown.
Keep an eye on them; you want that perfect color!
Once baked, remove them from the oven and let them cool slightly.
Carefully take off the tubes and allow the shells to cool completely on a wire rack.
This cooling process ensures they stay crisp and ready for filling.
Step 4: Make the Cream Filling
While the shells cool, it’s time to whip up the cream filling.
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, combine mascarpone cheese, powdered sugar, and vanilla extract.
Gently fold the whipped cream into the mascarpone mixture until well combined.
This creates a light, airy filling that’s simply irresistible.
Taste it—trust me, you’ll want to eat it straight from the bowl!
Step 5: Fill the Cannoncini
Now comes the fun part: filling the cannoncini!
Using a piping bag or a zip-top bag with a corner snipped off, fill each cooled shell with the cream mixture.
Be generous; you want each bite to be creamy and delicious.
If you like, sprinkle chocolate shavings on top for an extra touch of elegance.
Finally, dust with powdered sugar before serving.
Your Italian Cream Stuffed Cannoncini are now ready to impress!
Tips for Success
Chill your dough thoroughly; it helps achieve that flaky texture.
Use a sharp knife to cut the dough for clean edges.
Don’t overfill the cannoncini; a little cream goes a long way!
Experiment with flavors; add citrus zest or liqueur to the cream for a twist.
Serve immediately for the best texture, but they can be stored in the fridge for a day.
Equipment Needed
Mixing bowls: Essential for combining ingredients; any size will do.
Rolling pin: A must for rolling out dough; a wine bottle works in a pinch!
Cannoli tubes: For shaping the pastry; you can use aluminum foil rolled into cylinders as an alternative.
Baking sheet: Needed for baking; line it with parchment paper for easy cleanup.
Piping bag: For filling the cannoncini; a zip-top bag with a snipped corner works just as well.
Variations
Chocolate Cannoncini: Add cocoa powder to the dough for a chocolatey twist.
Fruit-Infused Filling: Mix in pureed fruits like strawberries or raspberries into the cream for a fruity flavor.
Nutty Delight: Fold in crushed nuts like pistachios or hazelnuts into the cream for added texture.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
Vegan Adaptation: Use coconut cream and a plant-based butter substitute for a vegan-friendly treat.
Serving Suggestions
Pair with Coffee: Serve alongside a rich espresso or cappuccino for a delightful Italian experience.
Fresh Berries: Add a side of mixed berries for a refreshing contrast to the creamy filling.
Elegant Plating: Arrange on a beautiful platter, dust with powdered sugar, and garnish with mint leaves.
Chocolate Sauce: Drizzle warm chocolate sauce over the cannoncini for an indulgent touch.
FAQs about Italian Cream Stuffed Cannoncini
Can I make the cannoncini shells ahead of time?
Absolutely! You can prepare the shells a day in advance. Just store them in an airtight container to keep them crisp. Fill them with the cream just before serving for the best texture.
What can I substitute for mascarpone cheese?
If you’re looking for a lighter option, ricotta cheese works well. You can also use cream cheese, but it will change the flavor slightly. Just make sure to whip it well for a smooth filling.
How do I store leftover cannoncini?
Store any filled cannoncini in the refrigerator for up to a day. However, they are best enjoyed fresh, as the shells can become soggy over time.
Can I freeze the cannoncini shells?
Yes, you can freeze the baked shells! Just make sure they are completely cool before placing them in a freezer-safe bag. When you’re ready to enjoy them, thaw and fill with cream.
What flavors can I add to the cream filling?
The possibilities are endless! You can add citrus zest, espresso powder, or even flavored extracts like almond or hazelnut for a unique twist on the classic filling.
Final Thoughts
Creating Italian Cream Stuffed Cannoncini is more than just baking; it’s about crafting a moment of joy.
Each bite transports you to a quaint Italian café, where the aroma of fresh pastries fills the air.
The flaky shells and creamy filling come together in a delightful dance of flavors that’s hard to resist.
Whether you’re sharing them with friends or savoring them solo, these treats bring a touch of elegance to any occasion.
So roll up your sleeves, embrace the process, and let these cannoncini become a cherished part of your dessert repertoire!
Italian Cream Stuffed Cannoncini are delightful pastry shells filled with a rich cream mixture, perfect for any dessert lover.
Ingredients
Scale
2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup cold water
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup chocolate shavings (optional)
Powdered sugar for dusting
Instructions
In a large bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the vanilla extract. Gradually add cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut into 4-inch squares.
Roll each square around a cannoli tube, sealing the edges with a little water. Place the wrapped tubes on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before carefully removing the tubes. Allow the shells to cool completely on a wire rack.
In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gently fold the whipped cream into the mascarpone mixture until well combined.
Using a piping bag or a zip-top bag with a corner snipped off, fill each cooled cannoncini shell with the cream mixture.
If desired, sprinkle chocolate shavings on top of the filled cannoncini and dust with powdered sugar before serving.
Notes
For a richer flavor, consider adding a tablespoon of espresso powder to the cream filling.
You can also substitute the mascarpone with ricotta cheese for a lighter texture.
