Cream Stuffed Cannoncini Recipe

Introduction

Cannoncini, also known as Italian cream horns, are a delightful pastry filled with a rich, velvety cream. This Cream Stuffed Cannoncini recipe features a crisp, flaky puff pastry shell generously piped with a luscious vanilla or custard cream filling. Perfect for parties, special occasions, or an indulgent homemade treat!

Ingredients

For the Pastry Shells:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 2 tablespoons granulated sugar
• Powdered sugar (for dusting)
• Butter or nonstick spray (for greasing the molds)

For the Cream Filling:

• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese (or cream cheese)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)

Optional Garnishes:

• Melted chocolate for drizzling
• Chopped pistachios or almonds
• Extra powdered sugar for dusting

Instructions

Step 1: Prepare the Pastry Shells

1. Preheat the oven to 375°F (190°C).
2. Lightly grease metal cream horn molds or small cone-shaped molds with butter or nonstick spray.
3. Roll out the puff pastry and cut into 1-inch wide strips.
4. Wrap each strip around a mold, overlapping slightly to create a spiral pattern.
5. Brush the wrapped pastry with egg wash and sprinkle with granulated sugar.
6. Place on a parchment-lined baking sheet and bake for 15-18 minutes, or until golden brown.
7. Let cool for 5 minutes, then gently remove from the molds.

Step 2: Prepare the Cream Filling

1. In a mixing bowl, beat the heavy whipping cream until soft peaks form.
2. In another bowl, whisk together mascarpone cheese, powdered sugar, vanilla extract, and lemon zest.
3. Gently fold the whipped cream into the mascarpone mixture until smooth.
4. Transfer the cream into a piping bag fitted with a star or round tip.

Step 3: Assemble the Cannoncini

1. Pipe the cream into each cooled pastry shell, filling them completely.
2. Optional: Drizzle melted chocolate over the tops or dip the edges in chopped pistachios or almonds.
3. Dust with powdered sugar for a finishing touch.
4. Serve immediately or refrigerate for up to 24 hours before serving.

Tips for Success

• Chill the puff pastry before cutting to maintain its structure.
• Use metal molds for even shaping, or create DIY molds using aluminum foil.
• Fill just before serving for the crispiest texture.
• Try flavored creams like chocolate, coffee, or citrus variations.

Variations

• Chocolate Cream Cannoncini: Add 2 tablespoons cocoa powder to the cream filling.
• Berry-Filled Cannoncini: Mix in puréed strawberries or raspberries for a fruity twist.
• Nutella Cannoncini: Replace mascarpone with Nutella for a rich hazelnut filling.

Conclusion

These Cream Stuffed Cannoncini are the ultimate combination of crisp, buttery pastry and creamy, decadent filling. A delightful Italian pastry that’s easy to make and sure to impress. Enjoy them with a cup of coffee or as an elegant dessert!