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