Italian Cream Stuffed Cannoncini are like little tubes of happiness that burst with creamy goodness. Imagine crispy pastry shells filled with a dreamy, sweet cream that dances on your palate – it’s a symphony of flavors. strawberry custard tarts The first bite sends you straight to Italy, where every dessert feels like a celebration.
These delightful treats are perfect for special occasions or just because you deserve something sweet today. I remember the first time I tasted cannoncini at my Italian friend’s family gathering. The laughter, the warmth, and the irresistible aroma filled the air; I knew I had to recreate that magic in my kitchen. Brace yourself for an incredible flavor experience!
Why You'll Love This Recipe
- The Italian Cream Stuffed Cannoncini are easy to make and perfect for any occasion.
- Their creamy filling and crispy shell create a delightful texture contrast.
- You can personalize the filling based on your taste preferences, making them a versatile treat.
- Plus, they look stunning on any dessert table, guaranteed to impress your guests!
Ingredients for Italian Cream Stuffed Cannoncini
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is essential for creating the crispy pastry dough; using high-quality flour ensures the best texture.
- Unsalted Butter: Softened butter adds richness to the dough, giving it that flaky and tender quality we all love.
- Powdered Sugar: This sweetener adds just the right amount of sweetness to both the dough and filling without being overpowering.
- Eggs: They provide structure and moisture to the pastry, helping it rise beautifully in the oven.
- Heavy Cream: For whipping into fluffy clouds of creaminess that will fill our cannoncini with pure joy!
- Vanilla Extract: A splash of vanilla enhances the flavor; use pure extract for the best taste.
For the Filling:
- Mascarpone Cheese: This luxurious cheese is key for creating a smooth and rich filling; choose full-fat for extra creaminess.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Italian Cream Stuffed Cannoncini
Follow these simple steps to prepare this delicious dish:
Step 1: Make the Dough
In a large mixing bowl, combine all-purpose flour and softened butter. Mix until crumbly; add powdered sugar and eggs one at a time, mixing well after each addition until a soft dough forms.
Step 2: Chill
Wrap your dough in plastic wrap and refrigerate for about 30 minutes. This step helps relax the gluten, making it easier to roll out later.
Step 3: Preheat Oven
Preheat your oven to 375°F (190°C). While waiting for it to heat up, line two baking sheets with parchment paper – because no one likes stuck pastries!
Step 4: Roll Out Dough
On a floured surface, roll out your chilled dough into thin sheets. Use a sharp knife or pizza cutter to cut strips about one inch wide.
Step 5: Shape Cannoncini
Wrap each strip around a cannoncini mold (or tightly rolled-up foil) overlapping slightly as you go. Place them seam-side down on your prepared baking sheets.
Step 6: Bake
Bake in preheated oven for about 15-20 minutes or until golden brown. Once done, let them cool completely before removing from molds.
Finally, whip up some heavy cream with vanilla extract until soft peaks form. Gently fold in mascarpone cheese until combined and smooth.
To serve, fill each cooled cannoncini with this luscious mixture using a piping bag or spoon. Transfer to plates and dust with powdered sugar for an extra touch of elegance! Enjoy your homemade Italian Cream Stuffed Cannoncini while basking in compliments from family and friends! creamy avocado lime crema.
You Must Know
- Italian Cream Stuffed Cannoncini are not just delightful pastries; they’re an experience.
- These crispy confections filled with luscious cream bring a taste of Italy right to your kitchen.
- Perfect for gatherings, they allow you to impress friends without the need for a passport!
Perfecting the Cooking Process
Start by making the dough for your cannoncini and let it rest. While it rests, whip up the creamy filling. Once the dough is ready, roll it out, shape it around cannoli tubes, and bake until golden brown. Fill them right before serving.
Add Your Touch
Feel free to get creative with your fillings! Swap out vanilla for almond extract or add a hint of espresso for a caffeinated twist. You can even fold in some chocolate chips or fresh fruit for added flavor.
Storing & Reheating
Store your filled cannoncini in an airtight container in the fridge for up to two days. To keep them crispy, fill only what you plan to eat at once. Reheat any leftover shells in the oven briefly to restore their crunch.
Chef's Helpful Tips
- To achieve perfect cannoncini, ensure your dough is rolled thinly for that ideal crispness.
- Avoid overfilling them to prevent messiness when serving.
- Lastly, always fill right before enjoying to maintain that delightful texture!
I remember the first time I made Italian Cream Stuffed Cannoncini for my family’s holiday gathering. They were so impressed that they almost forgot about the turkey! The smiles on their faces were worth every moment spent in the kitchen.
FAQs:
What are Italian Cream Stuffed Cannoncini?
Italian Cream Stuffed Cannoncini are delightful pastry tubes filled with a rich and creamy filling, typically made from mascarpone cheese and whipped cream. These pastries have a crisp outer layer that contrasts beautifully with the smooth, sweet filling inside. Often dusted with powdered sugar, they make for an elegant dessert or a special treat during gatherings. For more inspiration, check out this Delicious Baked Apples Recipe recipe.
How do I make the dough for Cannoncini?
To make the dough for Italian Cream Stuffed Cannoncini, you will need flour, butter, sugar, salt, and eggs. Start by mixing the dry ingredients before incorporating butter until the mixture resembles coarse crumbs. Add eggs gradually to form a soft dough. Allow it to rest in the refrigerator before rolling it out into thin sheets, cutting them into triangles, then wrapping around cannoli forms for baking.
Can I use a different filling for Cannoncini?
Yes, you can certainly experiment with different fillings for your Italian Cream Stuffed Cannoncini. While traditional recipes feature mascarpone cream, you could try chocolate mousse, pastry cream, or even flavored whipped cream. chocolate dipped pretzels The versatility of the dough allows you to customize your cannoncini according to your taste preferences.
How should I store leftover Cannoncini?
To store leftover Italian Cream Stuffed Cannoncini, place them in an airtight container in the refrigerator. It is best to keep the shells and cream separate until ready to serve to prevent sogginess. If stored properly, they can last up to three days in the fridge while maintaining their delicious flavor and texture.
Conclusion for Italian Cream Stuffed Cannoncini:
In conclusion, Italian Cream Stuffed Cannoncini are exquisite pastries that blend a crispy exterior with a luscious creamy filling. They offer endless customization options to suit various tastes. Making these treats at home is easier than it seems and elevates any occasion with their elegance. Whether you serve them as a dessert or special snack, these cannoncini will surely impress your guests and leave a lasting impression on their palates. Enjoy this delightful journey into Italian pastry-making!
Italian Cream Stuffed Cannoncini
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Italian Cream Stuffed Cannoncini are delightful Italian pastries featuring crispy pastry tubes filled with a smooth, rich mascarpone cream. Each bite offers a perfect balance of flaky exterior and creamy filling, making these treats ideal for special occasions or a sweet indulgence. With their elegant presentation and luscious flavors, these cannoncini will transport you straight to Italy with every mouthful.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 large egg
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup mascarpone cheese (for filling)
- 1/2 cup heavy cream (for whipping, filling)
- 1 tsp vanilla extract (for filling)
Instructions
- Make the Dough: Mix flour and softened butter until crumbly. Gradually add powdered sugar and egg, mixing until a soft dough forms.
- Chill: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Preheat Oven: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Roll Out Dough: On a floured surface, roll out the dough into thin sheets and cut into one-inch strips.
- Shape Cannoncini: Wrap each strip around a cannoli mold, seam-side down on the prepared baking sheets.
- Bake: Bake for 15-20 minutes until golden brown. Cool completely before removing from molds.
- Prepare Filling: Whip heavy cream with vanilla until soft peaks form; fold in mascarpone until smooth.
- Fill Cannoncini: Use a piping bag or spoon to fill each cooled tube with the cream mixture and dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncino (40g)
- Calories: 150
- Sugar: 5g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Customize your filling by adding chocolate chips or fruit for added flavor. Store unfilled shells in an airtight container at room temperature for up to three days.
