Italian Cream Stuffed Cannoncini

Instructions

Step 1: Prepare the Puff Pastry

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into ¾-inch wide strips.
3. Form the Cannoncini Shape: Grease cream horn molds (metal cones) with cooking spray. Wrap each puff pastry strip around a mold, starting at the tip and overlapping the edges slightly as you work your way down.
4. Egg Wash and Sugar: Place the wrapped molds on the prepared baking sheet. Brush each pastry with beaten egg and sprinkle lightly with granulated sugar.
5. Bake the Puff Pastry: Bake for 15-18 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and let cool for a few minutes before carefully sliding the pastry off the molds. Set aside to cool completely.

Step 2: Make the Italian Cream Filling

1. Whip the Cream: In a mixing bowl, whip the heavy cream with a pinch of salt until soft peaks form. Set aside.
2. Prepare the Mascarpone Mixture: In another bowl, beat the mascarpone cheese (or cream cheese) with the powdered sugar and vanilla extract (or lemon zest) until smooth and creamy.
3. Combine the Two: Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to overmix, as you want the cream to stay light and fluffy.

Step 3: Assemble the Cannoncini

1. Fill the Pastry Shells: Once the puff pastry shells are completely cool, transfer the Italian cream filling into a piping bag fitted with a round or star tip. Pipe the cream into each cannoncini shell, filling it generously.
2. Garnish (Optional): Dust the tops of the cannoncini with powdered sugar for a classic look. For extra flair, dip the ends of the cannoncini into chopped pistachios or sprinkle with mini chocolate chips.

Step 4: Serve

1. Serve and Enjoy: Serve the Italian Cream Stuffed Cannoncini immediately for the best texture. These are perfect as a light dessert, for tea-time, or on a dessert buffet.

Tips for Making Perfect Cannoncini

• Work with Cold Pastry: Keep the puff pastry cold while working with it. If it becomes too warm, pop it in the fridge for a few minutes to firm up before continuing.
• Don’t Overfill: When wrapping the pastry around the mold, avoid stretching it too tight, as it needs room to puff up.
• Flavor Variations: You can add different flavors to the cream filling, such as almond extract, coffee, or even a touch of liqueur like amaretto for an adult twist.

Variations

• Chocolate Cannoncini: Dip the ends of the pastry shells in melted chocolate before filling for an extra decadent touch.
• Fruit Filling: Add a layer of fresh berries or fruit compote to the cream filling for a fruity variation of this classic treat.
• Savory Cannoncini: Swap the sweet filling for a savory one, like ricotta cheese mixed with herbs and Parmesan, for a delightful appetizer option.

Conclusion

Italian Cream Stuffed Cannoncini are an elegant and delectable pastry that can elevate any occasion. With their light and crispy puff pastry shells and rich, creamy filling, these cannoncini are sure to impress your family and friends. Whether you stick with the traditional vanilla filling or experiment with new flavors, these pastries are a must-try for anyone who loves Italian desserts!