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
