Delightful Italian Cream Stuffed Cannoncini Recipe for Sweet Treats

Delicate italian cream stuffed cannoncini beckon with their irresistible golden-brown curves and silky smooth filling.

Pastry chefs have long celebrated these elegant treats from northern Italy.

Crisp, buttery shells cradle a luscious cream that melts effortlessly on your tongue.

Sweet whispers of vanilla dance through each bite, promising pure indulgence.

Lightweight and sophisticated, these delicate pastries elevate simple dessert moments into something magical.

Sheets of delicate puff pastry transform into crisp vessels waiting to be filled with creamy decadence.

You’ll want to savor every single delectable morsel of this classic Italian confection.

Why Italian Cream Stuffed Cannoncini Is Pure Pastry Perfection

• Create Stunning Pastry Delights: This Italian dessert transforms simple ingredients into an elegant treat that looks professionally crafted.
• Master Gourmet Techniques: Learn impressive baking skills by wrapping delicate pastry around metal tubes and creating a silky cream filling that rivals bakery-quality desserts.
• Perfect Party Showstopper: These cannoncini deliver instant wow factor with their golden crispy exterior and luxurious cream center, guaranteed to impress guests at any gathering.
• Customizable Flavor Adventure: Experiment with optional almond liqueur or sprinkle variations, allowing personal creativity to shine through this versatile dessert recipe.

What You’ll Need For Italian Cream Stuffed Cannoncini

• Puff Pastry: A delicate, layered dough that creates a crisp and flaky shell for the cannoncini.
• Flour: Used for lightly dusting the surface to prevent sticking during pastry preparation.

• Eggs, Water: Creates a golden, glossy finish on the pastry surface when brushed before baking.

• Heavy Cream: Provides a light and airy base for the creamy filling.
• Mascarpone Cheese: A rich, smooth Italian cream cheese that adds luxurious texture to the filling.
• Powdered Sugar: Adds sweetness and helps stabilize the cream mixture.
• Vanilla Extract: Enhances the overall flavor with its warm, aromatic profile.

• Almond Liqueur: Adds a sophisticated and complex flavor to the cream filling.

• Powdered Sugar: Used for dusting the finished cannoncini, adding a sweet and elegant touch.
• Sliced Almonds: Provides a crunchy texture and decorative element to the dessert.

How To Make Italian Cream Stuffed Cannoncini From Scratch

Step 1: Prepare Baking Station

Preheat oven to 375°F. Line a baking sheet with parchment paper. Get metal cannoli tubes ready for pastry wrapping.

Step 2: Shape Pastry Strips

Dust work surface with flour. Unroll puff pastry and cut into long triangular strips about 2 inches wide. Each strip will become a delicate pastry shell.

Step 3: Wrap Pastry Tubes

Carefully wrap each pastry triangle around metal tubes. Ensure edges slightly overlap and seal together. This creates the classic cylindrical shape.

Step 4: Create Golden Exterior

Whisk eggs with water. Gently brush pastry surfaces to create a beautiful golden sheen that will make cannoncini look professionally baked.

Step 5: Bake Pastry Shells

Place wrapped tubes on prepared baking sheet. Ensure tubes do not touch each other. Bake for 15-18 minutes until pastry turns crisp and golden brown.

Step 6: Cool Pastry Shells

Remove from oven and let shells cool completely. Carefully slide metal tubes out, creating hollow pastry cylinders.

Step 7: Prepare Cream Filling

• Mascarpone cheese
• Powdered sugar
• Vanilla extract
• Almond liqueur (optional)

Fold ingredients gently until smooth and creamy.

Step 8: Fill Pastry Shells

Transfer cream mixture to piping bag with narrow tip. Fill cooled pastry shells from both ends, ensuring even distribution.

Step 9: Decorate and Finish

Dust filled cannoncini generously with powdered sugar. Sprinkle sliced almonds on top for extra texture and visual appeal.

Step 10: Chill and Serve

Refrigerate for 30 minutes to allow cream to set and flavors to develop. Serve chilled and enjoy these delectable Italian treats.

Tips For Flaky And Creamy Italian Cream Stuffed Cannoncini

• Select Top-Quality Ingredients: Use fresh, high-quality mascarpone and pure vanilla extract for the most luxurious cream filling.
• Seal Pastry Carefully: Overlap pastry edges slightly and press gently to prevent unraveling during baking, ensuring perfect golden tubes.
• Pipe with Precision: Fill cannoncini from both ends using a narrow piping tip to distribute cream evenly and create a beautiful, professional look.
• Chill Before Serving: Refrigerate for 30 minutes to allow cream to set and flavors to blend, enhancing the overall taste and texture of the dessert.
• Experiment with Variations: Try different liqueurs like amaretto or replace almonds with pistachios for a unique twist on the classic recipe.

Yummy Filling Variations For Italian Cream Stuffed Cannoncini

• Chocolate Dream Cannoncini: Replace vanilla extract with cocoa powder in the cream filling and add melted dark chocolate drizzle on top.
• Fruit Fusion Cannoncini: Mix fresh raspberries or strawberries into the cream filling and garnish with matching fresh berries.
• Citrus Zest Cannoncini: Incorporate lemon or orange zest into the cream filling and finish with a light citrus glaze.
• Pistachio Paradise Cannoncini: Fold crushed pistachios into the cream filling and sprinkle ground pistachios on the exterior for nutty complexity.

Perfect Pairings For Italian Cream Stuffed Cannoncini

• Pair Creamy Indulgence with Bold Espresso: A rich, dark espresso cuts through the sweet, velvety cream, creating a perfect balance of flavors that dance on your palate.
• Complement with Sweet Dessert Wine: A chilled Moscato d'Asti or Vin Santo brings out the delicate almond and vanilla notes, enhancing the cannoncini's luxurious texture.
• Elevate with Nutty Garnish Pairing: Toasted almond slivers sprinkled on top not only add crunch but also intensify the pastry's subtle nuttiness, creating a multi-dimensional taste experience.
• Create Contrast with Citrus Sorbet: A zesty lemon or orange sorbet provides a refreshing counterpoint to the rich, creamy filling, cleansing the palate between bites.

Storage Tips For Italian Cream Stuffed Cannoncini

• Store filled cannoncini in an airtight container in the refrigerator for up to 2 days. Keep them carefully arranged to prevent crushing the delicate pastry shells.
• Preserve empty pastry shells by placing them in a freezer-safe container with parchment paper between layers. They'll stay fresh for 1-2 months before losing their crispy texture.
• Keep the cream filling separately in a sealed container in the refrigerator for 3-4 days. Always use clean utensils when handling to maintain freshness and prevent bacterial growth.
• Serve cannoncini within 2 hours of filling for optimal taste and texture. Avoid leaving them at room temperature longer to prevent cream from spoiling or pastry becoming soggy.

Italian Cream Stuffed Cannoncini FAQs

• What are cannoncini?

Cannoncini are traditional Italian pastry tubes made from puff pastry, typically filled with sweet cream and shaped like small cannons or horns.

• Can I make cannoncini without metal tubes?

While metal tubes help create the classic shape, you can use alternative methods like rolling the pastry into a cone shape or using parchment paper as a mold.

• How do I prevent the pastry from falling apart?

Ensure the pastry edges are slightly overlapped and sealed when wrapping around the metal tubes, and brush with egg wash to help maintain the shape during baking.

• Is mascarpone cheese necessary for the filling?

Mascarpone adds richness and creaminess, but you can substitute with cream cheese if unavailable, though the texture and flavor will be slightly different.

Italian Cream Stuffed Cannoncini Recipe

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4.6 from 33 reviews

• Total Time: 1 hour and 18 minutes (including chill time)
• Yield: 6 1x

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Description

Delicate Italian cream stuffed cannoncini offer a delightful pastry experience that whisks you straight to Naples’ charming bakeries. Crisp puff pastry shells filled with silky pastry cream promise a sweet indulgence that melts in your mouth, delivering authentic Italian elegance with each heavenly bite.

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Ingredients

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Pastry Ingredients:

• 1 sheet puff pastry
• 50 g all-purpose flour
• 2 eggs
• 30 ml water

Cream Filling Ingredients:

• 250 ml heavy cream
• 150 g mascarpone cheese
• 100 g powdered sugar
• 1 tsp vanilla extract

Garnish and Finishing Ingredients:

• 30 g powdered sugar (for dusting)
• 15 ml almond liqueur (optional)
• 5 g sliced almonds (optional)

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface, ensuring an even thickness.
3. Cut the pastry into long, triangular strips approximately 2 inches wide.
4. Wrap each pastry strip diagonally around metal cannoli tubes, overlapping the edges slightly to seal.
5. Whisk the eggs with water and brush the pastry surfaces to create a golden sheen.
6. Arrange the wrapped tubes on the prepared baking sheet, ensuring they do not touch.
7. Bake for 15-18 minutes until the pastry turns crisp and golden brown.
8. Remove from oven and let cool completely before carefully sliding off the metal tubes.
9. For the cream filling, whip heavy cream until soft peaks form.
10. Gently fold mascarpone cheese, powdered sugar, and vanilla extract into the whipped cream until smooth.
11. If using, mix in almond liqueur for additional flavor complexity.
12. Transfer the cream mixture to a piping bag fitted with a narrow tip.
13. Carefully pipe the cream filling into each cooled pastry shell from both ends.
14. Dust the filled cannoncini generously with powdered sugar.
15. Optional: Sprinkle sliced almonds on top for added texture and visual appeal.
16. Chill for 30 minutes before serving to allow cream to set and flavors to meld.

Notes

• Check pastry thickness carefully to ensure even, crispy shells that don’t become soggy or tear during wrapping.
• Lightly flour metal tubes before wrapping to prevent pastry from sticking and make removal easier after baking.
• Use cold cream and mascarpone for a firmer, more stable filling that holds its shape when piped into delicate pastry shells.
• Adjust sweetness by gradually adding powdered sugar, tasting as you go to achieve perfect balance without overwhelming the delicate cream flavor.

• Prep Time: 30 minutes
• Cook Time: 15-18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 370
• Sugar: 20 g
• Sodium: 90 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg