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Italian Cream-Filled Cannoncini: A Delicious Recipe for Authentic Italian Pastry


  • Author: Lily
  • 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

  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  6. 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.
  7. 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.
  8. Place the rolled pastry on the prepared baking sheet, seam side down. Repeat with remaining triangles.
  9. Brush the tops with melted butter and bake for 15-20 minutes or until golden brown and crisp.
  10. 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.
  11. In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
  12. Using an electric mixer, whip on medium speed until soft peaks form (about 3-5 minutes).
  13. If using lemon zest, gently fold it into the whipped cream mixture.
  14. Transfer the cream to a piping bag fitted with a star tip.
  15. Take one cooled pastry shell and hold it in one hand. Fill it with the cream using the piping bag.
  16. Repeat with the remaining pastry shells.
  17. 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