Oh my goodness, let me tell you about Italian cream stuffed cannoncini! This delightful dessert is like a little piece of heaven, wrapped in a crispy pastry shell and filled with the most luscious cream. Trust me, every bite is pure bliss! I remember the first time I tried these beauties at a charming little Italian cafe. The moment I sank my teeth into the flaky shell and creamy filling, I knew I had to recreate them at home. They’re perfect for any occasion—whether it’s a fancy dinner party, a holiday gathering, or just because you want something sweet to brighten your day. The balance of textures and flavors in these cannoncini is simply irresistible, and I can’t wait to share my secrets with you!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour (sifted for a lighter texture)
- 1/2 cup unsalted butter (cut into small pieces for easier melting)
- 1/4 cup water (use cold water to help with dough consistency)
- 1/4 cup sugar (this adds a hint of sweetness to the pastry)
- 1 cup heavy cream (chilled for the best whipping results)
- 1/2 cup mascarpone cheese (softened for easy mixing)
- 1 teaspoon vanilla extract (for that lovely aromatic flavor)
- Powdered sugar for dusting (adds a beautiful finish and sweetness on top)
How to Prepare Italian Cream Stuffed Cannoncini
Making these Italian cream stuffed cannoncini is easier than you might think, and trust me, the satisfaction of biting into your homemade creation is totally worth it! Let’s walk through the steps together so you can impress everyone with this delightful dessert.
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This ensures that your pastry will bake perfectly crispy.
- In a medium saucepan, combine the unsalted butter and cold water. Bring it to a boil over medium heat. This is where the magic starts—watch those butter pieces melt!
- Once boiling, remove the saucepan from heat and stir in the sifted flour quickly until a ball of dough forms. It should come together nicely. Let it cool for a few minutes—don’t rush this part!
- Now, it’s time to pipe! Transfer the dough into a piping bag fitted with a large round tip. Pipe the dough into cannoli shapes—about 4 inches long—on a baking sheet lined with parchment paper. Leave some space between each one!
- Bake those little beauties for about 15-20 minutes, or until they’re golden brown and puffed up. The smell will be heavenly, I promise!
- While they’re baking, whip the chilled heavy cream in a bowl until stiff peaks form. This is where the creaminess begins! Carefully fold in the softened mascarpone and vanilla extract until it’s smooth and luscious.
- Once your pastry shells are cool, pipe that dreamy cream filling into each shell. Don’t skimp on the filling—it’s the star of the show!
- Finally, dust them with powdered sugar just before serving for that perfect finishing touch. Enjoy the compliments that come your way!
Nutritional Information
Here’s what you can expect from each delightful Italian cream stuffed cannoncini. Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. But it gives you a good idea of the deliciousness you’re indulging in!
- Serving Size: 1 cannoli
- Calories: 250
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 3g
So, while these cannoncini are definitely a treat, they’re also a wonderful way to celebrate life’s little moments! Just remember to enjoy them in moderation, and you’ll be golden. Happy indulging!
Why You’ll Love This Recipe
- Quick preparation time—get these delicious treats on your table in under an hour!
- Rich and creamy flavor that balances perfectly with the crispy pastry shell.
- Perfect for celebrations—impress your friends and family at any gathering!
- Vegetarian-friendly, making them a great dessert option for everyone.
- Customizable! You can easily add your favorite flavors or toppings.
- Each bite is a delightful experience that transports you straight to Italy.
Tips for Success
Alright, let’s make sure your Italian cream stuffed cannoncini turn out absolutely perfect! Here are some pro tips that I’ve gathered from my own kitchen adventures:
- Don’t rush the cooling: After making the dough, let it cool a bit before piping. If it’s too hot, it can melt your piping bag, and that’s a messy situation you don’t want!
- Use cold ingredients: For the cream filling, make sure your heavy cream is super cold before whipping. This helps achieve those lovely stiff peaks. Trust me, it makes a world of difference!
- Check your oven temperature: Ovens can be tricky, so it’s worth having an oven thermometer. You want that perfect golden brown color, not burnt edges!
- Fill just before serving: For the best texture, fill your cannoncini right before you plan to serve them. This keeps the pastry crispy and avoids any sogginess.
- Pipe with care: When filling the shells, use a steady hand and don’t overstuff. You want just the right amount of cream to complement the flaky pastry, not drown it!
- Experiment with flavors: Don’t be afraid to get creative! Try adding different extracts or even a splash of liqueur to your cream filling for a unique twist.
- Practice makes perfect: If your first batch doesn’t turn out exactly as you hoped, don’t worry! Each time you make them, you’ll get a little better. Enjoy the process and have fun!
With these tips in your back pocket, you’re all set to create the most delightful Italian cream stuffed cannoncini. Happy baking!
Variations
If you’re feeling adventurous and want to switch things up with your Italian cream stuffed cannoncini, I’ve got some delicious ideas for you! The beauty of this dessert is how versatile it can be. Let’s dive into some fun variations that’ll keep your taste buds excited!
- Chocolate Lovers: Fold in some mini chocolate chips or cocoa powder into the cream filling for a rich chocolatey twist. You could even dip the ends of the cannoncini in melted chocolate for an extra treat!
- Citrus Zing: Add lemon or orange zest to the cream for a fresh, vibrant flavor. The citrus will brighten up the dessert and give it a lovely aromatic quality.
- Nutty Delight: Mix in crushed pistachios or hazelnuts into the mascarpone filling. This adds a wonderful crunch and a nutty flavor that pairs beautifully with the creaminess.
- Espresso Infusion: For coffee lovers, a splash of espresso or a bit of coffee liqueur can be whisked into the cream. It’ll bring a depth of flavor that’s just divine!
- Seasonal Spices: During the holidays, try adding a pinch of cinnamon or nutmeg to the filling. It’ll give your cannoncini a warm, cozy vibe that’s perfect for festive gatherings.
- Fruit Fusion: Fold in some pureed berries or diced fruits into the cream for a fruity twist. Strawberries, raspberries, or even mango would be delightful!
- Different Extracts: Experiment with other extracts beyond vanilla, like almond or coconut, to create a unique flavor profile. A little goes a long way!
With all these variations, you can create a whole range of delicious Italian cream stuffed cannoncini that cater to every palate. So go ahead, get creative, and let your imagination run wild in the kitchen! Enjoy the delicious journey!
Serving Suggestions
When it comes to enjoying your Italian cream stuffed cannoncini, it’s all about creating the perfect dessert experience! Here are some delightful serving suggestions that will elevate your sweet treats and impress your guests:
- Fresh Berries: Serve your cannoncini alongside a medley of fresh berries like strawberries, blueberries, and raspberries. Their natural sweetness and tartness complement the rich cream beautifully!
- Chocolate Sauce: A drizzle of warm chocolate sauce or a rich chocolate ganache can take your cannoncini to the next level. It adds a decadent touch that chocolate lovers will adore!
- Espresso or Coffee: Pair these delightful pastries with a shot of espresso or a cup of your favorite coffee. The bitterness of the drink balances the sweetness of the cannoncini perfectly.
- Whipped Cream: For extra creaminess, serve a dollop of freshly whipped cream on the side. You can even flavor it with a bit of vanilla or almond extract for an added twist!
- Citrus Sorbet: A refreshing citrus sorbet is a fantastic palate cleanser that adds a lightness to the meal. The zingy flavor contrasts wonderfully with the rich filling of the cannoncini.
- Ice Cream: For a truly indulgent treat, serve your cannoncini with a scoop of vanilla or gelato. The creamy ice cream melts into the warm pastry, creating a heavenly combination.
- Nuts and Seeds: Toss some chopped nuts, like pistachios or almonds, onto the serving plate for an extra crunch. They provide a lovely contrast to the soft cream filling!
With these serving suggestions, you’ll create a well-rounded dessert experience that’s sure to delight everyone at your table. Enjoy your Italian cream stuffed cannoncini with these delicious accompaniments, and watch them disappear in no time!
Storage & Reheating Instructions
Now, let’s talk about how to keep those delicious Italian cream stuffed cannoncini fresh and tasty! You’ll want to savor these treats, and proper storage is key to maintaining their delightful texture and flavor.
First off, if you have any leftovers (which is rare but can happen!), store the filled cannoncini in an airtight container in the refrigerator. This will keep the pastry from getting too soggy. Just remember, they’re best enjoyed fresh, so try to eat them within 1-2 days for the ultimate experience!
Now, if you’ve made the pastry shells in advance and want to store them, you can keep the unfilled shells in an airtight container at room temperature for up to 3 days. Just be sure they’re completely cool before you store them—this helps maintain their crispiness!
When it comes to reheating, I recommend enjoying the filled cannoncini cold, but if you really want to warm them up a bit, you can place the unfilled shells in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore some of their crispiness without compromising the cream filling.
So there you have it! With these storage and reheating tips, you can make the most of your Italian cream stuffed cannoncini and enjoy them at their finest. Happy indulging!
Print
Italian Cream Stuffed Cannoncini: 7 Blissful Secrets Revealed
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Italian dessert featuring crispy pastry shells filled with a rich cream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/4 cup sugar
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine butter and water, and bring to a boil.
- Remove from heat and stir in flour until a ball forms.
- Let cool, then pipe dough into cannoli shapes on a baking sheet.
- Bake for 15-20 minutes or until golden brown.
- In a bowl, whip heavy cream until stiff peaks form.
- Fold in mascarpone and vanilla until smooth.
- Once shells are cool, pipe cream filling into each shell.
- Dust with powdered sugar before serving.
Notes
- Store filled cannoli in the refrigerator.
- Enjoy them fresh for the best texture.
- You can add chocolate chips to the filling for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: italian cream stuffed cannoncini
