Italian Cream-Filled Cannoncini are a delightful pastry that transports you straight to the charming streets of Italy with every bite. These crispy, crescent-shaped delights are not just a treat for the taste buds; they are a celebration of Italian culinary artistry. Originating from the regions of Campania and Sicily, cannoncini have a rich history that dates back centuries, often enjoyed during festive occasions and family gatherings.
What I love most about Italian Cream-Filled Cannoncini is their perfect balance of textures—the flaky, golden pastry shell encasing a luscious, velvety cream filling creates an irresistible combination. People adore this dish not only for its exquisite taste but also for its convenience; they can be made ahead of time and filled just before serving, making them an ideal dessert for any gathering. Join me as we explore the delightful world of Italian Cream-Filled Cannoncini and learn how to create this exquisite treat in your own kitchen!
Ingredients:
- For the pastry:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- For the cream filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For assembly:
- Powdered sugar for dusting
- Chocolate shavings or cocoa powder (optional)
Preparing the Pastry
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix them together until well combined.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky pastry.
- In a separate small bowl, mix the cold water and vanilla extract together. Gradually add this mixture to the flour and butter mixture, stirring gently with a fork until the dough begins to come together.
- Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently for about 1-2 minutes until it is smooth. Be careful not to overwork the dough, as this can make it tough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
Shaping the Cannoncini
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into long triangles, approximately 4 inches wide at the base and 6 inches tall.
- Take a triangle and start rolling it from the base towards the tip, creating a cone shape. Make sure to wrap it tightly but not too tight, as the pastry will expand while baking.
- Place the rolled cannoncini seam-side down on the prepared baking sheet. Repeat this process with the remaining triangles of dough.
- Once all the cannoncini are shaped, you can brush them lightly with an egg wash (1 beaten egg mixed with a tablespoon of water) for a golden finish, although this step is optional.
- Bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed up. Keep an eye on them to prevent burning.
- Once baked, remove them from the oven and let them cool on a wire rack. Carefully remove the pastry from the molds if you used any, and allow them to cool completely.
Preparing the Cream Filling
- In a large mixing bowl, pour in the heavy cream. Using an electric mixer, beat the cream on medium speed until soft peaks form. This usually takes about 2-3 minutes.
- Once the cream has reached soft peaks, add the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest to the bowl.
- Continue to beat the mixture on low speed until everything is well combined and the cream is thick and fluffy. Be careful not to overbeat, as this can cause the cream to become grainy.
- Taste the cream filling and adjust the sweetness if necessary by adding more powdered sugar, if desired.
Assembling the Cannoncini
- Once the cannoncini have cooled completely, it’s time to fill them with the delicious cream. You
Conclusion:
In conclusion, this Italian Cream-Filled Cannoncini recipe is an absolute must-try for anyone looking to indulge in a delightful dessert that combines crispy pastry with a rich, creamy filling. The contrast of textures and flavors makes each bite a heavenly experience that will transport you straight to the charming streets of Italy. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, these cannoncini are sure to impress your guests and satisfy your sweet tooth. For serving suggestions, consider dusting the finished cannoncini with a light sprinkle of powdered sugar or drizzling them with a chocolate sauce for an extra touch of decadence. You can also experiment with different fillings, such as flavored whipped cream, mascarpone, or even a fruit compote, to put your own spin on this classic treat. The possibilities are endless, and I encourage you to get creative! I genuinely hope you give this Italian Cream-Filled Cannoncini recipe a try. Once you do, I would love to hear about your experience! Share your thoughts, variations, and any tips you discover along the way. Your feedback not only inspires me but also helps fellow food lovers find joy in making this delightful dessert. So roll up your sleeves, gather your ingredients, and let’s make some delicious memories together! Print
Italian Cream-Filled Cannoncini: A Delicious Recipe for Authentic Italian Pastry
- Total Time: 50 minutes
- Yield: 12 pieces 1x
Description
Enjoy these crispy Cannoncini, delightful pastry tubes filled with a rich cream mixture. Perfect for any celebration, they offer a flaky texture and indulgent flavors that will impress your guests.
Ingredients
Scale- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Powdered sugar for dusting
- Chocolate shavings or chopped nuts (optional, for garnish)
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix until well combined.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, mix the cold water and vanilla extract together. Gradually add this mixture to the flour and butter mixture, stirring gently with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to about 1/8 inch thick. Cut into long triangles, approximately 4 inches wide at the base and 6 inches tall.
- Take a cannoli tube or similar cylindrical object and place it at the base of one triangle. Roll the dough around the tube, overlapping slightly.
- Place the rolled pastry on the prepared baking sheet, seam side down. Repeat with remaining triangles.
- Brush the tops with melted butter and bake for 15-20 minutes or until golden brown and crisp.
- Let cool on the baking sheet for a few minutes, then carefully slide off the tubes and place on a wire rack to cool completely.
- In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
- Using an electric mixer, whip on medium speed until soft peaks form (about 3-5 minutes).
- If using lemon zest, gently fold it into the whipped cream mixture.
- Transfer the cream to a piping bag fitted with a star tip.
- Take one cooled pastry shell and hold it in one hand. Fill it with the cream using the piping bag.
- Repeat with the remaining pastry shells.
- Dust with powdered sugar and garnish with chocolate shavings or chopped nuts if desired.
Notes
- Ensure the butter is very cold for a flaky pastry.
- Do not overwhip the cream filling; it should be light and airy.
- These can be made ahead of time; just fill them right before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
