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Italian Cream Stuffed Cannoncini

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 cannoncini 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

These Italian Cream Stuffed Cannoncini are flaky, golden pastry horns filled with a luscious, silky Italian cream made from mascarpone, ricotta, and a hint of vanilla. A perfect treat for holidays, special occasions, or whenever you want an indulgent Italian dessert!

Ingredients

Units Scale
For the Pastry:
  • 1 sheet puff pastry, thawed
  • 1 egg + 1 tablespoon water (for egg wash)
  • 1/4 cup granulated sugar (for sprinkling)
For the Italian Cream Filling:
  • 1 cup mascarpone cheese
  • 1/2 cup ricotta cheese (whole milk, well-drained)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 teaspoon lemon zest (optional, for freshness)
  • 1/2 cup heavy cream, whipped
For Garnish:

  • Powdered sugar (for dusting)
  • Chopped pistachios or mini chocolate chips (optional)

Instructions

1. Prepare the Puff Pastry:
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Lightly flour a surface and roll out the puff pastry into a 10×10-inch square.
  3. Cut into ¾-inch wide strips (about 10-12 strips).
  4. Wrap each strip around a metal cream horn mold, slightly overlapping as you roll.
  5. Place seam-side down on the baking sheet.
  6. Brush with egg wash and sprinkle with granulated sugar.
2. Bake the Pastry Shells:
  1. Bake for 12-15 minutes, or until golden brown and crisp.
  2. Let cool slightly, then gently remove from the molds. Set aside to cool completely.
3. Make the Italian Cream Filling:
  1. In a bowl, whisk together mascarpone, ricotta, powdered sugar, vanilla, almond extract, and lemon zest until smooth.
  2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheese mixture.
4. Fill the Cannoncini:
  1. Transfer the cream filling to a piping bag fitted with a star or round tip.
  2. Pipe the filling into each pastry horn until full.
5. Garnish & Serve:

  1. Dust with powdered sugar and sprinkle with chopped pistachios or mini chocolate chips.
  2. Serve immediately or refrigerate for up to 24 hours before serving.

Notes

  • For extra flavor, dip the pastry tips in melted chocolate before filling.
  • If you don’t have metal cream horn molds, wrap foil around a cone shape and use as a substitute.
  • Store filled cannoncini in the fridge for up to 2 days, but they’re best enjoyed fresh!

Find it online: https://recipe.ukfinda.com/italian-cream-stuffed-cannoncini-2.htm