There’s something magical about Italian desserts, and Italian Cream-Stuffed Cannoncini are no exception. These delightful pastry shells, filled with a rich mascarpone mixture, are perfect for impressing your loved ones or treating yourself after a long day. I remember the first time I tried these at a family gathering; the creamy filling and crispy shell had everyone reaching for seconds. Whether you’re a seasoned cook or just starting out, this recipe is a quick and rewarding way to bring a taste of Italy into your kitchen. Trust me, your taste buds will thank you!
Why You’ll Love This Italian Cream-Stuffed Cannoncini
Italian Cream-Stuffed Cannoncini are a delightful treat that combines ease and flavor in one irresistible package. They come together quickly, making them perfect for busy weeknights or last-minute gatherings. The crispy pastry shells contrast beautifully with the creamy mascarpone filling, creating a dessert that’s both elegant and comforting. Plus, they’re versatile enough to impress guests or satisfy your sweet tooth after a long day. Who wouldn’t love that?
Ingredients for Italian Cream-Stuffed Cannoncini
Gathering the right ingredients is the first step to creating these delightful Italian Cream-Stuffed Cannoncini. Here’s what you’ll need:
All-purpose flour: The backbone of your pastry shells, providing structure and texture.
Unsalted butter: Chilled and cubed, it adds richness and flakiness to the dough.
Granulated sugar: A touch of sweetness to balance the flavors in the pastry.
Salt: Just a pinch enhances the overall taste of the dough.
Vanilla extract: This aromatic ingredient infuses a warm, inviting flavor into the shells.
Cold water: Helps bring the dough together without melting the butter.
Heavy cream: The star of the filling, it whips up beautifully for a light and airy texture.
Powdered sugar: Sweetens the cream filling and helps achieve that perfect consistency.
Mascarpone cheese: This creamy Italian cheese adds a luxurious richness to the filling.
Mini chocolate chips (optional): For a fun twist, these can be folded into the cream for added texture and flavor.
Powdered sugar for dusting: A final touch that makes your cannoncini look as good as they taste.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative with your ingredients; after all, cooking is all about personal touches!
How to Make Italian Cream-Stuffed Cannoncini
Creating Italian Cream-Stuffed Cannoncini is a delightful journey that fills your kitchen with warmth and sweet aromas. Follow these simple steps, and you’ll be on your way to impressing everyone with your culinary skills!
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, granulated sugar, and salt in a large bowl. The combination of these ingredients sets the foundation for your pastry shells. Next, add the chilled, cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. This step is crucial for achieving that flaky texture. Stir in the vanilla extract, then gradually add cold water until a dough forms. Wrap it in plastic wrap and let it chill in the fridge for at least 30 minutes. This resting time allows the gluten to relax, making the dough easier to work with.
Step 2: Roll and Cut the Dough
Once your dough has chilled, preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about 1/8 inch thick. This thickness is key for creating the perfect cannoncini shells. Use a sharp knife or pizza cutter to cut the dough into 4-inch squares. Don’t worry if they aren’t perfect; a little rustic charm adds character!
Step 3: Wrap the Dough Around Cannoli Tubes
Now comes the fun part! Take a square of dough and wrap it around a cannoli tube, overlapping the edges slightly. Brush the edges with a little water to help seal them. This step ensures that your shells hold their shape while baking. Repeat this process with the remaining squares, and soon you’ll have a tray full of wrapped tubes ready for the oven.
Step 4: Bake the Cannoncini Shells
Place the wrapped tubes on a baking sheet lined with parchment paper. Bake them for 15-20 minutes or until they turn golden brown. The aroma wafting through your kitchen will be irresistible! Once baked, remove them from the oven and let them cool slightly. Carefully slide the tubes out, and you’ll be left with beautiful, crispy shells.
Step 5: Make the Cream Filling
While the shells cool, it’s time to whip up the creamy filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, continuing to whip until stiff peaks form. This is where the magic happens! Gently fold in the mascarpone cheese and vanilla extract until well combined. If you’re feeling adventurous, fold in mini chocolate chips for an extra treat.
Step 6: Fill the Cannoncini Shells
Once the cannoncini shells are completely cool, grab a piping bag and fill each shell with the luscious cream mixture. Take your time; this is where you can really showcase your skills. Dust the filled cannoncini with powdered sugar before serving. The final touch makes them look as delightful as they taste!
Tips for Success
Chill your dough thoroughly; it makes rolling easier and ensures flaky shells.
Use a sharp knife for cutting the dough to maintain clean edges.
Don’t overfill the cannoncini; a little cream goes a long way!
Experiment with flavors in the cream, like almond or citrus zest, for a unique twist.
Dust with powdered sugar just before serving for a fresh look.
Equipment Needed
Mixing bowl: A large bowl for combining ingredients. A sturdy pot can work in a pinch.
Rolling pin: Essential for rolling out dough. A wine bottle can serve as a fun alternative!
Cannoli tubes: These give shape to your cannoncini. If you don’t have them, use sturdy cardboard tubes.
Baking sheet: For baking the shells. A pizza stone can also do the job.
Piping bag: For filling the shells. A resealable plastic bag with a corner cut off works too.
Variations
Chocolate Cannoncini: Add cocoa powder to the cream filling for a rich chocolate flavor.
Fruit-Infused Cream: Fold in pureed fruits like strawberries or raspberries for a refreshing twist.
Nutty Delight: Incorporate finely chopped nuts, such as pistachios or hazelnuts, into the cream for added texture.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
Vegan Variation: Use coconut cream and a plant-based butter substitute for a dairy-free version.
Serving Suggestions
Pair your cannoncini with a rich espresso or a sweet dessert wine for a delightful finish.
Serve alongside fresh berries or a scoop of gelato for a colorful presentation.
For an elegant touch, arrange them on a beautiful platter and dust with extra powdered sugar.
FAQs about Italian Cream-Stuffed Cannoncini
Can I make the cannoncini shells ahead of time?
Absolutely! You can prepare the cannoncini shells a day in advance. Just store them in an airtight container to keep them crispy. Fill them with the cream mixture right before serving for the best texture.
What can I substitute for mascarpone cheese?
If you can’t find mascarpone, cream cheese works as a great alternative. Just mix it with a bit of heavy cream to achieve a similar creamy texture. You can also try ricotta for a lighter filling.
How do I store leftover cannoncini?
Leftover filled cannoncini are best enjoyed fresh. However, if you have any, store them in the fridge in an airtight container. They’ll keep for about a day, but the shells may soften over time.
Can I freeze the cannoncini shells?
Yes! You can freeze the baked cannoncini shells. Just make sure they are completely cool before placing them in a freezer-safe bag. When you’re ready to enjoy them, thaw and fill with the cream mixture.
What drinks pair well with Italian Cream-Stuffed Cannoncini?
These delightful treats pair wonderfully with a rich espresso or a sweet dessert wine like Vin Santo. A glass of chilled Prosecco also complements the creamy filling beautifully!
Final Thoughts
Making Italian Cream-Stuffed Cannoncini is more than just a cooking project; it’s an experience that fills your kitchen with warmth and joy. Each bite offers a delightful contrast of crispy pastry and creamy filling, transporting you straight to an Italian café. Whether you’re sharing them with friends or savoring them solo, these treats bring a sense of celebration to any occasion. Plus, the smiles on your loved ones’ faces as they indulge in your creation are truly priceless. So roll up your sleeves, embrace the process, and enjoy every delicious moment of this culinary adventure!
Italian Cream-Stuffed Cannoncini are delightful pastry shells filled with a rich and creamy mascarpone mixture, perfect for dessert lovers.
Ingredients
Scale
2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup cold water
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup mascarpone cheese
1/4 cup mini chocolate chips (optional)
Powdered sugar for dusting
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the vanilla extract. Gradually add cold water, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut into 4-inch squares.
Take a square of dough and wrap it around a cannoli tube, overlapping the edges slightly. Brush the edges with a little water to seal. Repeat with the remaining squares.
Place the wrapped tubes on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before carefully sliding the tubes out.
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. Gently fold in the mascarpone cheese and vanilla extract until well combined. If desired, fold in mini chocolate chips.
Once the cannoncini shells are completely cool, use a piping bag to fill each shell with the cream mixture. Dust with powdered sugar before serving.
Notes
For a chocolate variation, add cocoa powder to the cream mixture or dip the ends of the filled cannoncini in melted chocolate.
Experiment with different flavorings in the cream, such as almond extract or citrus zest, for a unique twist.
