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Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini
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Italian Cream Stuffed Cannoncini are delicate flaky pastry cones filled with a luscious, creamy mascarpone and whipped cream filling, offering a perfect balance of sweet, rich, and irresistible flavors. This authentic Italian dessert is ideal for any occasion, combining simple ingredients into a show-stopping treat with a crisp pastry and velvety cream filling.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted (plus extra for brushing)
  • Pinch of salt

Filling Ingredients

  • 1 cup mascarpone cheese
  • 1 cup heavy cream, chilled
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Combine the flour, eggs, melted butter, and a pinch of salt in a bowl. Knead thoroughly until a smooth, elastic dough forms. Cover and let it rest for about 30 minutes to relax the gluten and make rolling easier.
  2. Roll and Cut the Pastry: On a floured surface, roll the rested dough thinly. Cut it into strips suitable to wrap around cannoncini molds or forms to create the cone shapes.
  3. Shape and Bake the Cones: Lightly grease metal cone molds. Carefully wrap the dough strips around the molds, sealing the edges. Optionally brush with melted butter for extra flakiness and a golden color. Bake at 375°F (190°C) for 12–15 minutes until golden brown and crisp. Allow the cones to cool completely before removing the molds to keep them intact.
  4. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream and sugar together until soft peaks form. Gently fold in the mascarpone cheese and vanilla extract until smooth and creamy, creating a light but rich filling.
  5. Fill the Cannoncini: Using a piping bag or spoon, carefully fill each cooled cone with the cream mixture. Be generous to achieve a luscious, overflowing look and indulgent taste, but avoid overfilling to prevent spills.
  6. Chill and Serve: Refrigerate the filled cannoncini for at least one hour to allow flavors to meld and the filling to firm slightly for better texture and easier handling.

Notes

  • Rest your dough for at least 30 minutes to make rolling easier and prevent shrinkage during baking.
  • Whip cream in chilled bowls for faster, fluffier results.
  • Do not overfill the pastry cones to maintain balance and avoid mess.
  • Brush dough lightly with butter before baking for enhanced flakiness and color.
  • Pastry cones can be made a day ahead and stored in an airtight container to keep crispness.
  • For gluten-free preparation, substitute regular flour with a gluten-free flour blend.
  • Serve filled cannoncini soon after filling or keep pastry and cream separate until serving to prevent sogginess.

Nutrition

Keywords: Italian dessert, cream stuffed pastry, cannoncini, mascarpone cream, flaky pastry, homemade Italian sweets, gluten-free dessert option

Find it online: https://mealsbylina.com/italian-cream-stuffed-cannoncini/