Italian Cream Stuffed Cannoncini: A Delightful Dessert!
Italian Cream Stuffed Cannoncini are delightful pastry tubes filled with a rich and creamy filling, perfect for any dessert lover.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 package of puff pastry sheets
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets and cut them into strips.
- Wrap the strips around cannoli tubes, sealing the edges with egg wash.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Let the pastry cool completely before removing from the tubes.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add mascarpone cheese, powdered sugar, and vanilla extract, and mix until well combined.
- Fill a piping bag with the cream mixture and pipe it into the cooled pastry tubes.
- Dust with confectioners’ sugar before serving.
Notes
- Ensure the pastry is completely cool before filling to prevent the cream from melting.
- These can be made a few hours in advance; just fill them right before serving for best results.
- Experiment with different flavors by adding citrus zest or chocolate to the cream filling.
Nutrition
- Serving Size: 1 cannoncini
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg