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