Description
Italian Cream Stuffed Cannoncini are delightful, crispy pastry shells filled with a luscious whipped cream mixture, offering a perfect balance of crunchy texture and sweet, creamy flavor in every bite. This recipe yields 12 beautifully golden, bite-sized treats that are ideal for any occasion or dessert craving.
Ingredients
Scale
For the Cannoncini Pastry Shells
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
For the Cream Filling
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cannoncini shells.
- Mix Dry Ingredients and Butter: In a mixing bowl, combine the all-purpose flour, unsalted butter, granulated sugar, and salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add Cold Water and Form Dough: Gradually add cold water to the mixture, stirring until a cohesive dough forms. Be careful not to overwork it to keep the pastry tender.
- Roll and Cut Dough: Roll out the dough on a lightly floured surface and cut it into triangle shapes suitable for wrapping around the cannoli molds.
- Shape the Cannoncini Shells: Carefully wrap each triangle around a cannoli mold, sealing the edges to hold their shape during baking.
- Bake the Pastry Shells: Place the molds on a baking sheet and bake in the preheated oven for 15 minutes or until the pastry is golden brown and crisp.
- Cool and Remove Shells: Remove the baking sheet from the oven and allow the shells to cool completely before gently sliding them off the molds to avoid breaking.
- Prepare the Cream Filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, ensuring a light, fluffy texture.
- Fill the Cannoli Shells: Using a spoon or piping bag, fill each cooled cannoncini shell with the whipped cream mixture carefully to avoid breaking the shells.
- Serve Chilled: Serve the stuffed cannoncini immediately or chill in the refrigerator until ready to enjoy for the best texture and flavor.
Notes
- Ensure the dough is not overworked to keep the pastry light and flaky.
- Use chilled heavy cream and bowl to achieve better whipping results.
- Be gentle when removing the shells from the molds to prevent breakage.
- The filled cannoncini are best served chilled to maintain the crispiness of the shells and firmness of the filling.
- Substitute vanilla extract with almond extract for a nuttier flavor variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
