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Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini
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Experience the rich and creamy delight of Italian Cream Stuffed Cannoncini, authentic cone-shaped Italian pastries filled with luscious mascarpone cream. This elegant dessert features a light, flaky pastry shell enveloping a smooth, sweet cream filling, perfect for any occasion from casual family gatherings to formal celebrations. Simple ingredients and customizable variations make it accessible for home cooks of all levels, providing a sophisticated treat that’s as fun to make as it is to enjoy.

Ingredients

Scale

Pastry Dough

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 2 large eggs

Cream Filling

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Garnish

  • Powdered sugar, for dusting
  • Fresh mint leaves or edible flowers (optional)

Instructions

  1. Prepare the Pastry Dough: Mix the flour, cold cubed butter, granulated sugar, and eggs together until a smooth dough forms. Chill the dough in the refrigerator for at least 30 minutes to make rolling and shaping easier.
  2. Shape the Cannoncini Shells: Roll the chilled dough thinly and cut into rectangles or triangles. Wrap each piece tightly around metal or wooden cone molds, sealing the edges well to prevent splitting during baking.
  3. Bake the Pastry Shells: Arrange the dough-wrapped molds on a baking sheet and bake at 375°F (190°C) for approximately 15 minutes, or until the shells are golden brown and crisp. Allow to cool completely before carefully removing the shells from the molds.
  4. Make the Italian Cream Filling: Whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese, sugar, and vanilla extract until the mixture is smooth and silky. Chill the filling briefly to improve texture.
  5. Assemble the Italian Cream Stuffed Cannoncini: Using a piping bag with a fine tip, fill each cooled cannoncini shell generously with the cream filling. Finish by dusting with powdered sugar for an elegant presentation.

Notes

  • Chill the dough to maintain structure and prevent shrinking during baking.
  • Use metal molds for even heat conduction and perfectly shaped shells.
  • Pipe the cream filling carefully using a fine tip to ensure neat presentation without overfilling.
  • Whip the cream just until soft peaks form to avoid grainy or stiff texture.
  • Fill the cannoncini shortly before serving to keep the pastry shells crisp and fresh.

Nutrition

Keywords: Italian cream stuffed cannoncini, Italian pastry, mascarpone cream dessert, cone-shaped pastry, Italian dessert recipe, creamy cannoli alternative

Find it online: https://mealsbymary.com/italian-cream-stuffed-cannoncini/