Description
Indulge in Italian Cream Stuffed Cannoncini and savor a velvety delicate pastry treat that melts in your mouthsimple steps big flavor pure delight
Ingredients
Scale
1 package (about 1 lb/450 g) puff pastry sheets
2 tbsp (30 ml) oil or butter for brushing
1 cup (240 g) ricotta cheese, well-drained
1/2 cup (120 g) mascarpone cheese
1/3 cup (40 g) powdered sugar
2 tsp (10 ml) vanilla extract
1 tsp finely grated lemon zest
1–2 tsp (5–10 ml) fresh lemon juice
Confectioners’ sugar for dusting
Optional garnish: Chopped dark chocolate or mini chocolate chips
Instructions
- Step 1: Prepare the pastry shells. If using puff pastry sheets, roll them lightly to smooth creases and cut into long strips about 1 inch wide. If you have cannoli forms or tubes, brush them lightly with oil or butter to prevent sticking. Wrap each strip around a tube, overlapping slightly to create a tight shell. Brush the outside with a little oil to promote even browning. If you’re using ready-made cannoli shells, skip wrapping and bake as directed on the package.
- Step 2: Bake the shells to crisp perfection. Place the formed strips on a parchment-lined baking sheet and bake 12–15 minutes, until deeply golden and crisp. Rotate halfway through for even color. Let shells cool completely on a rack.
- Step 3: Make the Italian cream filling. In a chilled bowl, whisk ricotta and mascarpone until smooth and fully integrated. Add vanilla, lemon zest, and lemon juice. Sift in the powdered sugar and fold gently to retain light texture. For a silkier mouthfeel, beat on medium speed for 30 seconds after combining. Taste and adjust sweetness or citrus to balance the richness.
- Step 4: Chill the filling for stability. Cover and refrigerate for at least 15 minutes to help the cream hold its shape when piped.
- Step 5: Pipe or spoon the filling into the shells. Attach a piping tip to a bag or use a small spoon. Fill shells from end to end, stopping short of the very tip to prevent bursting. For smoother results, insert the tip deep into the shell and twist as you pull to create a clean, compact filling column.
- Step 6: Finish with a citrus kiss. Dust filled cannolicini with confectioners’ sugar. If desired, finish with a light zest of lemon or orange and a sprinkle of chocolate shavings or chopped pistachios. A light drizzle of melted dark chocolate can elevate the presentation.
- Step 7: Chill briefly before serving. Place the filled cannolicini on a tray and refrigerate for 10–15 minutes to help set the cream and ease handling. Serve within 2–3 hours for best texture; otherwise keep refrigerated and fill just before serving.
- Step 8: Pairing and presentation tips. Pair with a strong espresso or a dessert wine like Vin Santo; plate on a bed of edible flowers or slate with a cocoa dusting for contrast. Consider offering a citrus syrup on the side for a brighter finish.
- Step 9: Flavor variations to try. Infuse half of the cream with Marsala wine or orange liqueur, fold in finely chopped citrus zest for aroma, or top with toasted almonds or pistachios for texture.
Notes
Italian Cream Stuffed Cannoncini are crisp puff pastry shells filled with a ricotta–mascarpone citrus cream, delivering true Italian flair with a lighter, indulgent texture that comes together in under an hour.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: Makes about 24 cannolicini
- Calories: 190
- Sugar: 12 g
- Fat: 12 g
- Carbohydrates: 22 g
- Fiber: 0.9 g
- Protein: 6 g
