Italian Cream Stuffed Cannoncini

Introduction
Italian Cream Stuffed Cannoncini, a traditional Italian pastry, is a delectable treat that captures the essence of Italian dessert craftsmanship. This delightful dessert consists of crunchy, flaky pastry tubes filled with a rich and velvety cream filling, making it an irresistible indulgence. Often enjoyed as a special treat during holidays or festive occasions, cannoncini is a favorite among both locals and tourists in Italy. With a combination of textures and flavors, it’s no surprise that this pastry has become a beloved part of Italian culinary culture. Whether served as a dessert or as a sweet snack with coffee, the creamy filling and delicate, crispy pastry make cannoncini an unforgettable experience for your taste buds. Perfectly showcasing the Italian art of pastry-making, this dessert has won hearts all over the world.

The History of Italian Cream Stuffed Cannoncini
The origins of Cannoncini date back to the southern regions of Italy, where they were first created in the 18th century. While the exact origins remain uncertain, the pastry is widely believed to have been invented in the regions of Naples or Sicily, areas known for their rich pastry traditions. The name “cannoncini” comes from the Italian word “canno,” which means “tube,” referring to the cylindrical shape of the pastry. This pastry was initially inspired by other similar Italian desserts like cannoli, but cannoncini uses a lighter, more delicate puff pastry shell instead of the traditional fried dough used in cannoli. Over time, Italian bakers perfected the filling, often made with sweetened ricotta or pastry cream. Today, Italian Cream Stuffed Cannoncini has become a symbol of indulgence, often enjoyed during major holidays like Christmas or Easter but also served throughout the year as a popular dessert in Italian cafes and bakeries.

Ingredients Breakdown
To prepare Italian Cream Stuffed Cannoncini, you’ll need a few key ingredients that are central to both the pastry shell and the filling. For the pastry shell, you will need puff pastry dough, which provides that flaky, buttery texture. This dough can be purchased pre-made from stores for convenience, or homemade for a more authentic experience. The filling is typically a combination of mascarpone cheese, sweetened ricotta, or a custard-like pastry cream. The filling is light, creamy, and sweet, often enhanced with a touch of vanilla or lemon zest for added flavor. Powdered sugar is typically used to sweeten the filling, while a pinch of salt helps balance out the sweetness. Depending on personal preference, some recipes may call for whipped cream to make the filling even lighter and fluffier. Additionally, a few tablespoons of orange zest or chocolate chips can be added to customize the flavor profile. To finish, the cannoncini is often dusted with powdered sugar before serving.

Step-by-Step Recipe

1. Prepare the Puff Pastry: Roll out the puff pastry dough on a floured surface. Cut it into strips about 1 inch wide and 5 inches long. Preheat the oven to 375°F (190°C). Grease a baking sheet and lightly coat the metal cannoli tubes with a thin layer of oil to prevent the dough from sticking.
2. Shape the Pastry: Wrap each strip of dough around a cannoli tube, overlapping the edges slightly to ensure the pastry holds together during baking. Place the wrapped tubes on the prepared baking sheet.
3. Bake the Pastry: Bake for about 15–20 minutes or until golden and crisp. Once baked, remove the cannoli tubes from the oven and let them cool completely before gently removing them from the metal tubes.
4. Prepare the Filling: In a mixing bowl, combine mascarpone cheese, ricotta cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy. If you prefer a lighter filling, fold in some freshly whipped cream. Optionally, you can add lemon zest or orange zest for an extra burst of flavor.
5. Fill the Pastry: Using a pastry bag fitted with a large tip, fill each cooled pastry tube with the prepared cream mixture.
6. Garnish and Serve: Once the cannoncini are filled, dust them with powdered sugar for a beautiful finish. Serve immediately, or refrigerate until ready to serve.

Tips for the Perfect Italian Cream Stuffed Cannoncini
To achieve the perfect Italian Cream Stuffed Cannoncini, attention to detail is essential. Start by making sure your puff pastry is cold before working with it; this will ensure a flaky, crisp texture after baking. If you decide to make the puff pastry from scratch, take your time to layer the dough carefully, which helps create that signature flakiness. When preparing the filling, use high-quality mascarpone cheese for the best flavor, and don’t over-mix it, as the filling can become too dense. Make sure to chill the filling before use to prevent it from becoming too runny when piping it into the pastry shells. If you don’t have cannoli tubes, you can also use aluminum foil rolled into cylinders as a substitute. Finally, for an extra touch of elegance, consider drizzling the cannoncini with melted chocolate or adding crushed nuts to the filling for added texture.

Variations and Customizations
While the traditional Italian Cream Stuffed Cannoncini uses a mascarpone and ricotta filling, there are numerous ways to customize this dessert. For a richer flavor, you can substitute the ricotta for whipped cream cheese or even a sweetened coconut cream for a tropical twist. To make the dessert even more decadent, try adding a bit of dark chocolate to the filling or swirling in some hazelnut spread. If you’re looking for a fruit-flavored variation, a dollop of raspberry jam or a spoonful of lemon curd can be added to the cream filling to create a tangy contrast to the sweetness. For a more festive version, you can decorate the cannoncini with colorful sprinkles or even edible glitter. Additionally, cinnamon or nutmeg can be added to the pastry dough to give the dessert a warm, spiced flavor. Whether you’re looking for a seasonal twist or a new flavor combination, there’s no shortage of ways to make cannoncini your own.

Health Considerations and Nutritional Value
As with many indulgent pastries, Italian Cream Stuffed Cannoncini should be enjoyed in moderation. The main ingredients, including puff pastry and mascarpone cheese, contribute to the rich, creamy texture but also make this dessert high in calories, fat, and sugar. A single serving can be quite calorie-dense, with a significant amount of saturated fat and sugar. For those with dietary concerns, there are ways to make healthier substitutions. Using whole wheat puff pastry, reducing the sugar in the filling, or opting for a lower-fat cheese can help reduce the overall calorie count. Additionally, if you’re looking for a lighter version, consider using a whipped yogurt-based filling instead of mascarpone. If you’re following a gluten-free diet, there are gluten-free puff pastry options available that can be used to make the dessert more accessible. For those with a dairy intolerance, coconut milk or almond milk-based fillings can be a suitable alternative, though they will alter the flavor slightly.

FAQ

1. Can I make the puff pastry from scratch?
   Yes, you can! If you prefer homemade puff pastry, you can make it using butter, flour, water, and a bit of salt. However, store-bought puff pastry saves a lot of time and still gives great results.
2. Can I freeze the cannoncini before baking?
   Yes, you can freeze the unbaked filled cannoncini. Just make sure to wrap them tightly in plastic wrap or foil, and bake them from frozen, adjusting the baking time as needed.
3. Can I use a different filling?
   Absolutely! You can try using chocolate ganache, fruit preserves, or even a custard-like cream. Get creative and tailor it to your tastes.
4. How can I store leftover cannoncini?
   Cannoncini are best enjoyed fresh, but if you have leftovers, you can store them in the fridge for up to two days. However, the pastry may lose some of its crispiness after a day.

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini is a delightful Italian pastry filled with creamy mascarpone and ricotta cheese, encased in a flaky puff pastry shell. With endless variations and the option to customize the filling, it’s a delicious and elegant dessert perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 12

Ingredients

  

For the Custard Cream

• 3 egg yolks
• 3 tablespoons 30 g all-purpose flour
• 1/2 cup 100 g sugar
• 1 teaspoon vanilla extract
• 8 oz 235 ml milk

For the Cannoncini

• 1 sheet of puff pastry defrosted (approximately 8 oz or 225 g)
• 1/4 cup 50 g sugar
• 1 egg for egg wash
• Powdered sugar for decoration

Instructions

 

For the Custard Cream (Crema Pasticcera):

• Begin by heating the milk in a saucepan until it’s hot (but not boiling). In a separate medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy. Gradually add the hot milk, stirring continuously to avoid any lumps. Place the pan over medium heat and stir constantly until the mixture begins to gently boil. As it heats, the cream will thicken, so be cautious to prevent it from sticking to the bottom. Lower the heat and continue cooking for another couple of minutes until it reaches your desired thickness. Transfer the cream to a glass bowl, cover with plastic wrap, and let it cool. Once cooled, refrigerate for at least one hour.

For the Pastry Horns:

• Preheat the oven to 400°F (200°C). Lightly sprinkle some sugar on your countertop and on top of the puff pastry, then roll it out into a rectangle roughly 9 by 12 inches. Cut the pastry into 12 strips, each about 1 inch wide. An easy way to do this is to divide the pastry into three parts and then cut each part into four strips. Take each strip and wrap it around a conical-shaped horn mold, making sure the pastry overlaps by about half its length. Place the wrapped pastry cones on a baking sheet lined with parchment paper, ensuring the seam (the end of the strip) is facing down. Beat an egg with a tablespoon of water and lightly brush the egg wash over each pastry cone. Avoid getting egg wash on the mold itself, as this could make it difficult to remove the pastry after baking. Bake at 400°F (200°C) for about 15-20 minutes, or until golden on top. Once baked, let them cool for a couple of minutes before gently removing the pastry from the molds. If the pastry sticks, gently press the mold to make it slightly smaller, and then carefully twist it until the pastry releases.
• Before serving, pipe the chilled custard cream into each pastry horn. If desired, sprinkle with powdered sugar and enjoy!