Ingredients:
For the Cannoncini:
1 sheet puff pastry, thawed if frozen
1/2 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup chopped nuts (such as pistachios or almonds), optional
Egg wash (1 egg beaten with 1 tablespoon water)
Powdered sugar for dusting
For the Cream Filling:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Cannoncini:
Preheat your oven to 400°F (200°C).
In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, lemon zest, and chopped nuts (if using). Mix well until smooth and well combined.
Roll out the puff pastry sheet on a lightly floured surface. Cut it into rectangles, approximately 2 inches wide and 4-5 inches long.
Place a small spoonful of the ricotta mixture at one end of each rectangle.
Roll up each rectangle into a cone shape, starting from the end with the ricotta mixture. Place the cannoncini seam-side down on a baking sheet lined with parchment paper.
Brush the tops of the cannoncini with the egg wash for a golden finish.
Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed up.
Remove from the oven and let them cool completely on a wire rack.
2. Prepare the Cream Filling:
In a chilled bowl, whip the heavy cream until it starts to thicken.
Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
3. Assemble the Cannoncini:
Once the cannoncini are completely cooled, gently open the tip of each one.
Spoon or pipe the whipped cream filling into the cannoncini.
Dust the filled cannoncini with powdered sugar.
Serve immediately and enjoy your delicious Italian Cream Stuffed Cannoncini!
These treats are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for a day or two.