Description
These Italian Cream Stuffed Cannoncini are flaky, golden pastry horns filled with a luscious, sweet vanilla mascarpone cream. They’re perfect for special occasions or whenever you’re craving a delightful Italian treat!
Ingredients
Units
Scale
- For the Pastry Shells:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
- 1/4 cup granulated sugar
- Butter or nonstick spray (for greasing molds)
- For the Italian Cream Filling:
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (125g) mascarpone cheese (or cream cheese)
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract (or vanilla bean paste)
- 1/2 tsp lemon zest (optional, for extra flavor)
- For Garnish (Optional):
- Powdered sugar (for dusting)
- Melted chocolate (for drizzling)
- Finely chopped pistachios
Instructions
- Make the Pastry Shells:
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Pastry Dough: Roll out the puff pastry sheet slightly, then cut it into ½-inch-wide strips.
- Wrap the Molds: Grease metal cream horn molds (or use foil cones). Wrap each pastry strip around a mold, overlapping slightly.
- Egg Wash & Sugar: Whisk egg with 1 tbsp water and brush over the pastry. Sprinkle with sugar.
- Bake: Arrange on the prepared baking sheet seam-side down and bake for 15–18 minutes until golden and puffed.
- Cool & Remove Molds: Let cool slightly before gently removing the pastry from the molds.
- Make the Italian Cream Filling:
- Whip the Cream: In a bowl, beat heavy cream until soft peaks form.
- Add Mascarpone & Sugar: Add mascarpone, powdered sugar, vanilla, and lemon zest. Beat until smooth and creamy.
- Chill: Refrigerate for at least 30 minutes to firm up.
- Assemble the Cannoncini:
- Pipe the Filling: Transfer the cream to a piping bag with a star tip. Pipe into each pastry shell.
- Garnish & Serve: Dust with powdered sugar, drizzle with chocolate, or sprinkle with pistachios. Enjoy fresh!
Notes
- If you don’t have cream horn molds, roll aluminum foil into cone shapes.
- Best served fresh but can be stored in the fridge for up to 2 days.
- Swap mascarpone with ricotta for a more traditional Italian touch.
- Recipe Details
Nutrition
- Calories: 250
- Sugar: Whisk egg with 1 tbsp water and brush over the pastry. Sprinkle with sugar.
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg