Italian Cream Stuffed Cannoncini
Delightful Italian pastry tubes filled with a luscious creamy mixture of mascarpone and whipped cream, perfect for family gatherings.
Equipment
- cannoli molds
- Mixing bowl
- hand mixer
- piping bag
Ingredients
Cannoncini Pastry Shells
- 12 shells Cannoncini pastry shells Can be made from scratch or purchased
Filling Ingredients
- 1 cup Heavy cream
- ½ cup Mascarpone cheese
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- Grated orange zest Optional, for added flavor
Garnish
- Chopped pistachios or almonds For garnish
Instructions
Preparation of Cannoncini Shells
- If you're making the cannoncini shells from scratch, use a pastry dough that you can roll thinly and wrap around cannoli molds.
- Bake at 375°F (190°C) for about 20-25 minutes, or until golden brown. Let them cool completely before filling.
Preparation of Cream Filling
- In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and grated orange zest (if using).
- Beat the mixture using a hand mixer or stand mixer until soft peaks form. Be careful not to overbeat; you want it fluffy and spreadable.
Filling the Cannoncini
- Once your pastry shells have fully cooled, use a piping bag or a spoon to generously fill each shell with the cream mixture.
Garnishing and Serving
- After filling, sprinkle with chopped pistachios or almonds for a delightful crunch.
- Serve immediately for the best texture, or refrigerate for up to an hour to allow the flavors to meld.
Notes
To keep leftover cream filling and shells fresh, store them separately in the refrigerator. The shells can last for about a week in an airtight container, while the filling should be used within 2-3 days.
Nutrition
Serving: 1cannonciniCalories: 250kcal
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