Italian Cream Stuffed Cannoncini

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Intensity Level: Medium
Servings: 12 Cannoncini

Introduction:

Cannoncini, a traditional Italian pastry, are the perfect combination of flaky, buttery pastry dough filled with a rich and creamy filling. These pastries are typically shaped into a cone or crescent shape, then stuffed with a delicious Italian cream filling made from ricotta and whipped cream. The result is a crispy, light dessert with a luxurious, sweet filling that’s both smooth and decadent.

Cannoncini are perfect for holiday gatherings, dessert tables, or any special occasion where you want to impress your guests with an authentic Italian treat. Although making them from scratch takes a little time, the result is completely worth it. Here’s a step-by-step guide to making Italian Cream Stuffed Cannoncini at home!

Ingredients:

For the Cannoncini Dough:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon active dry yeast
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup whole milk, warmed (about 110°F/45°C)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon honey

For the Cream Filling:

• 1 cup ricotta cheese (well-drained)
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)

For the Topping:

• Powdered sugar (for dusting)
• A few chocolate chips or cocoa powder (optional for decoration)

Equipment:

• Rolling pin
• Baking sheet
• Parchment paper
• 12 cannoncini molds or metal cones (you can also use aluminum foil to create cone shapes if you don’t have molds)
• Electric mixer (or a whisk)
• Pastry brush
• Cooling rack

Step-by-Step Instructions:

Step 1: Prepare the Cannoncini Dough

1. Activate the yeast:
   In a small bowl, combine the warm milk (about 110°F), active dry yeast, and honey. Stir until the yeast dissolves, then let the mixture sit for about 5-10 minutes until it becomes frothy.

2. Make the dough:
   In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and rub it in with your fingers until the mixture resembles coarse crumbs. You can also use a pastry cutter if preferred.

3. Add the wet ingredients:
   Add the egg, vanilla extract, and the yeast mixture to the dry ingredients. Stir until the dough begins to come together, then knead it on a lightly floured surface for about 5 minutes until smooth and elastic.

4. Let the dough rise:
   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.

Step 2: Shape and Bake the Cannoncini

1. Preheat the oven:
   While the dough is rising, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll out the dough:
   Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/8-inch thick. Then, using a sharp knife or pizza cutter, cut the dough into strips about 1-inch wide.

3. Shape the cannoncini:
   Take each strip of dough and wrap it around a cannoncini mold or a metal cone, starting at the wide end and spiraling it upward. Leave a small gap between the dough and the end of the cone to allow for expansion during baking.

4. Brush with egg wash:
   Brush each dough-wrapped cone with a little bit of beaten egg to give the cannoncini a golden finish when baked.

5. Bake the cannoncini:
   Place the shaped dough onto the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until the cannoncini are golden brown and crispy. Once done, allow them to cool on a cooling rack for about 10 minutes.

Step 3: Make the Cream Filling

1. Prepare the ricotta:
   Drain the ricotta cheese to remove any excess moisture. You can place it in a fine-mesh strainer or cheesecloth for about 30 minutes to ensure it’s as dry as possible.

2. Whip the cream:
   In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Use an electric mixer for best results.

3. Combine the filling ingredients:
   Gently fold the drained ricotta into the whipped cream, being careful not to deflate the mixture. Add the vanilla extract and lemon zest (if using), and mix until well combined. The filling should be light and fluffy.

Step 4: Fill the Cannoncini

1. Remove the molds:
   Once the cannoncini are completely cooled, carefully remove the metal cones or molds from the baked pastry tubes. You may need to gently wiggle them to release the dough.

2. Fill the cannoncini:
   Transfer the cream filling into a piping bag or a large resealable plastic bag with the tip cut off. Pipe the creamy mixture into each cannoncini shell, filling them generously but not overstuffing.

Step 5: Serve and Enjoy

1. Dust with powdered sugar:
   Before serving, dust the filled cannoncini with powdered sugar to give them a classic finishing touch. If you like, you can also sprinkle a little cocoa powder or top with chocolate chips for decoration.

2. Serve:
   These Italian Cream Stuffed Cannoncini are best enjoyed on the same day they’re made, as they are crispest when freshly baked. However, they can be stored in an airtight container for a day or two at room temperature, though they may lose some of their crispness.

Tips for the Perfect Cannoncini:

• Butter in the dough: The key to flaky cannoncini is cold butter. Be sure the butter is chilled when mixing it into the flour to create that perfect crisp texture.

• Cream filling variations: Feel free to get creative with the cream filling! You can add chocolate chips, a few drops of almond extract, or even a little mascarpone cheese for a richer filling.

• Freezing the dough: You can make the dough ahead of time and freeze it after it has risen. When ready to bake, let it thaw in the fridge overnight, then continue with the recipe as usual.

• Serving ideas: For a more festive presentation, drizzle some chocolate sauce over the filled cannoncini or serve them with a side of fresh berries.

Nutrition Information (per cannoncino):

This recipe makes approximately 12 cannoncini. Nutritional values are approximate and based on the ingredients provided. Actual values may vary depending on portion sizes and substitutions.

• Calories: 220-250 kcal per cannoncino
• Protein: 4g
• Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 8g
• Fat: 12g
  • Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 120mg
• Vitamin A: 8% of the Daily Value (DV)
• Vitamin C: 0% of the DV
• Calcium: 6% of the DV
• Iron: 6% of the DV

Conclusion:

These Italian Cream Stuffed Cannoncini are the perfect dessert for any occasion. With their flaky, buttery exterior and the luscious cream filling, they offer a delightful contrast in textures and flavors. While they may take some time and effort to make, the end result is completely worth it. Whether you’re preparing them for a holiday celebration or a special family gathering, these cannoncini are sure to impress and become a new favorite in your dessert repertoire! Enjoy!