Italian Cream Stuffed Cannoncini

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Description:
Italian Cream Stuffed Cannoncini (or cannoli cones) are flaky, golden pastry horns filled with a luscious, sweet Italian cream made from mascarpone, whipped cream, and sugar. These delicate pastries are a perfect treat for special occasions or an indulgent dessert after dinner. With their crisp exterior and creamy interior, they offer an irresistible combination of textures and flavors.

Ingredients:

For the Pastry Cones:

  • Puff pastry (store-bought, thawed): 1 sheet
  • Egg (beaten, for egg wash): 1
  • Granulated sugar: 2 tbsp
  • Powdered sugar (for dusting): 2 tbsp

For the Cream Filling:

  • Mascarpone cheese: 8 oz (225 g)
  • Heavy cream: 1 cup (240 ml)
  • Powdered sugar: ½ cup (60 g)
  • Vanilla extract: 1 tsp
  • Lemon zest (optional): 1 tsp
  • Chocolate chips or chopped pistachios (for garnish, optional): ¼ cup

Optional Ingredients (for extra flavor):

  • Ricotta cheese: ½ cup (120 g) mixed with the mascarpone for a richer filling
  • Cinnamon: ¼ tsp for a spiced cream filling
  • Dark chocolate: melted for dipping the ends of the cones

Instructions:

  1. Preheat the oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the puff pastry cones:
    Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. Cut the pastry into 1-inch wide strips (about 12 inches long). Wrap each strip around metal cannoli molds (or cream horn molds), slightly overlapping as you go. Brush the pastry with the beaten egg and sprinkle with granulated sugar.
  3. Bake the cones:
    Place the wrapped pastry on the prepared baking sheet and bake for 15-20 minutes or until golden brown and puffed. Remove from the oven and let cool slightly before carefully sliding the pastry off the molds. Let the cones cool completely.
  4. Make the cream filling:
    In a large mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until thick and fluffy. Add lemon zest for a fresh touch if desired. Transfer the cream to a piping bag fitted with a star or round tip.
  5. Fill the cones:
    Once the pastry cones have cooled, pipe the cream filling into each one. Garnish the ends with chocolate chips, chopped pistachios, or dust with powdered sugar for a decorative touch.
  6. Serve:
    Serve immediately, or refrigerate for up to a few hours before serving. Dust the tops with extra powdered sugar just before serving.

Tips for Success:

  • Keep the cones crisp: Fill the pastry cones just before serving to keep them from becoming soggy.
  • Chill the filling: For easier piping, chill the cream filling in the refrigerator for 15-20 minutes before filling the cones.
  • Use molds: If you don’t have metal molds, you can create your own by rolling aluminum foil into cone shapes.

Recommendations:

  • Pair with espresso: Serve these Italian cream cannoncini with a shot of espresso or cappuccino for an authentic Italian experience.
  • Decorate creatively: Dip the ends of the cones in melted chocolate or sprinkle them with chopped nuts for added flavor and crunch.
  • Try different fillings: Substitute mascarpone with a traditional ricotta filling, or flavor the cream with citrus, almond extract, or coffee for variety.

Nutrition (per serving, approx. based on 8 servings):

  • Calories: 290
  • Protein: 4 g
  • Fat: 22 g
  • Carbohydrates: 19 g
  • Sugar: 10 g
  • Sodium: 160 mg

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