Why You’ll Love This Recipe
These Italian Cream Stuffed Cannoncini are easy to prepare but yield bakery-quality results. The combination of buttery puff pastry and a luscious mascarpone cream filling creates a luxurious mouthfeel in every bite. Whether you’re hosting a dinner party or treating yourself, this dessert is sure to impress. The recipe is also highly customizable, allowing for different fillings or toppings to suit your preference.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 package (17.3 oz) puff pastry sheets (2 sheets)
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1 cup heavy cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
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8 oz mascarpone cheese
directions
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Preheat your oven to 400°F (200°C).
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Roll out the puff pastry sheets on a floured surface and cut them into long triangles.
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Roll each triangle around metal cannoli molds, overlapping slightly; seal the edge with an egg wash.
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Place the wrapped molds on a parchment-lined baking sheet and bake for about 15 minutes, or until golden brown.
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While the pastry cools, whip together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft peaks form.
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Once the pastry tubes have cooled, gently remove them from the molds.
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Fill each tube with the prepared cream using a piping bag.
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Dust with powdered sugar before serving.
Servings and timing
Yield: Makes approximately 12 cannoncini
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
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Chocolate Filling: Add melted chocolate or cocoa powder to the cream for a chocolate twist.
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Fruit Compote: Spoon a bit of raspberry or strawberry compote into the bottom of each shell before piping the cream.
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Citrus Zest: Mix in lemon or orange zest to the cream for a refreshing citrus note.
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Nut Toppings: Sprinkle crushed pistachios, almonds, or hazelnuts over the filled cannoncini for added crunch.
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Savory Version: Replace the sweet filling with a savory ricotta and herb mixture for a unique appetizer option.
storage/reheating
Store filled cannoncini in the refrigerator in an airtight container for up to 2 days. For best texture, enjoy them fresh, as the pastry may soften over time. If storing unfilled pastry tubes, keep them in an airtight container at room temperature for up to 2 days. Reheating is not recommended once filled, but unfilled pastry tubes can be briefly crisped in a 300°F oven for 5 minutes.
FAQs
1. How do I prevent the puff pastry from becoming soggy?
Make sure the cannoncini shells are completely cooled before filling, and serve shortly after filling to maintain crispness.
2. Can I make these ahead of time?
Yes, you can prepare the pastry tubes a day in advance and store them in an airtight container. Fill them just before serving.
3. What can I use instead of mascarpone cheese?
Cream cheese is a common substitute, though it will have a slightly tangier taste and thicker texture.
4. Do I need special molds to make cannoncini?
Metal cannoli molds work best, but you can also use DIY alternatives like rolled-up aluminum foil if needed.
5. Can I freeze the cannoncini?
You can freeze the unfilled baked shells. Thaw and crisp them in the oven before filling. Do not freeze filled cannoncini.
6. Is it possible to use store-bought whipped cream?
While possible, freshly whipped cream gives a better texture and flavor. Store-bought may deflate faster.
7. Can I add flavors to the cream filling?
Absolutely. Try adding coffee extract, almond extract, or liqueurs like amaretto for extra flavor.
8. How do I keep the pastry tubes from sticking to the molds?
Lightly grease the molds with cooking spray or butter before wrapping the pastry.
9. Can I make mini cannoncini?
Yes, cut smaller strips of puff pastry and use mini molds to create bite-sized versions.
10. Is there a dairy-free alternative?
You can use a dairy-free puff pastry and substitute coconut cream and dairy-free cream cheese in the filling.
Conclusion
Italian Cream Stuffed Cannoncini offer an irresistible blend of crisp pastry and creamy filling, ideal for elegant gatherings or indulgent desserts at home. With their beautiful presentation and delicious flavor, they’re sure to become a favorite. Whether you keep it classic or explore creative variations, this recipe is a delightful way to bring a touch of Italy to your kitchen.
Print
Italian Cream Stuffed Cannoncini
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cannoncini
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Cream Stuffed Cannoncini are delicate puff pastry tubes filled with a rich blend of mascarpone cheese and sweetened whipped cream. With a golden, flaky shell and a velvety, creamy filling, they make an elegant and indulgent dessert for any occasion.
Ingredients
1 package (17.3 oz) puff pastry sheets (2 sheets)
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
8 oz mascarpone cheese
1 egg (for egg wash)
Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface and cut them into long triangles.
- Wrap each triangle around a metal cannoli mold, overlapping slightly, and seal the edge with an egg wash.
- Place the wrapped molds on a parchment-lined baking sheet and bake for about 15 minutes or until golden brown.
- While the pastry cools, whip together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft peaks form.
- Once the pastry tubes have cooled, gently remove them from the molds.
- Fill each tube with the prepared cream using a piping bag.
- Dust with powdered sugar before serving.
Notes
Make sure pastry shells are completely cooled before filling to prevent sogginess.
Fill cannoncini just before serving for best texture.
Store unfilled pastry tubes in an airtight container at room temperature for up to 2 days.
To prevent sticking, lightly grease the molds before wrapping with pastry.
Mini cannoncini can be made with smaller strips of puff pastry and mini molds.
Nutrition
- Serving Size: 1 cannoncino
- Calories: 220
- Sugar: 9g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
