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