Go Back
- All-purpose flour - Unsalted butter - Powdered sugar - Vanilla extract - Eggs - Salt - Heavy cream - Mascarpone cheese - Granulated sugar - Lemon zest To make Italian Cream-Filled Cannoncini, you need a few simple ingredients. Each one plays a key role in the taste and texture of this delightful dessert. If you want to swap out the all-purpose flour, try almond flour or a gluten-free blend. For sweeter options, you can use coconut sugar or agave syrup instead of granulated sugar. If you need a dairy-free option for the filling, use coconut cream and a dairy-free cream cheese. - Mixing bowls - Pastry cutter or fork - Piping bag with star nozzle - Metal cannoncini tubes Gathering the right tools will help you create these delicious pastries. A mixing bowl is essential for combining your ingredients. A pastry cutter or fork helps blend the butter into the flour. The piping bag lets you fill each cannoncini with that rich cream. And, of course, the metal tubes shape the cannoncini perfectly! For the full details and steps, check out the Full Recipe. To start, you need to mix your dry ingredients. In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of cold cubed unsalted butter, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Use a pastry cutter or fork to blend until it looks like coarse crumbs. You want some small bits of butter to stay visible. Next, it’s time to add the wet ingredients. Crack in 2 large eggs and add 1/2 teaspoon of vanilla extract. Mix gently until the dough comes together. Be careful not to overwork it. Shape the dough into a disc, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. This helps the flavors meld and the dough firm up. Once your dough is ready, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Now, roll out the chilled dough on a lightly floured surface. Aim for a thickness of about 1/8 inch. Cut long strips that are about 1 inch wide. Take each strip and wrap it around the metal cannoncini tubes, slightly overlapping the dough. Make sure to seal the edges well. Arrange the wrapped tubes on your baking sheet, leaving space between them. Bake for 15 to 20 minutes. They should turn golden brown and crisp. After baking, let them cool for a few minutes. Carefully slide the pastry shells off the tubes and cool them on a wire rack. For the cream filling, grab a mixing bowl. Use an electric mixer to whip together 1/2 cup of heavy cream, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat until soft peaks form. Now, gently fold in 1/2 cup of mascarpone cheese and the zest of 1 lemon. Use a spatula to mix until the filling looks smooth and creamy. Next, fit a piping bag with a star nozzle and fill it with your cream mixture. Carefully pipe the filling into each cooled cannoncini shell. Start at one end and move to the other to fill them generously. For the final touch, dust the filled cannoncini with powdered sugar just before you serve them. This adds a lovely sweetness and elegance. Enjoy these delightful treats! - Temperature and texture of dough: Start with cold butter. It helps create a flaky texture. Chill your dough for at least 30 minutes. This step is key for the right consistency. - Ensuring even baking: Position your cannoncini tubes with space between them. This allows hot air to circulate. It ensures they bake evenly and turn golden brown. - Tips for filling cannoncini without mess: Use a piping bag with a star nozzle. Fill it with your cream. Start at one end and pipe toward the other. This method keeps the filling even and neat. - How to achieve decorative finishes: After filling, you can create swirls on top. Dust with powdered sugar for extra flair. Consider adding a touch of lemon zest on top for color. - Ideal accompaniments: Pair cannoncini with coffee or a dessert wine. Fresh berries also add a nice touch. They balance the sweetness of the cream. - Presentation tips for serving: Use a beautiful platter. Arrange cannoncini in a single layer. A light dusting of powdered sugar makes them look elegant. {{image_4}} Cannoncini offer a world of fun when it comes to filling and dough. You can mix and match to create your own unique treat. - Chocolate ganache filling: Melt dark chocolate with heavy cream. Stir until smooth. Chill it slightly before filling your cannoncini. The rich taste pairs well with the crispy shell. - Fruit-flavored fillings: Use pureed fruits like strawberries or raspberries. Mix the puree with cream cheese for a fruity twist. You can also add zest for extra flavor. This makes for a fresh and vibrant dessert. - Gluten-free recipes: Substitute all-purpose flour with a gluten-free blend. Make sure it has a good binding agent like xanthan gum. This way, your cannoncini will still be crispy and delicious. - Savory versions of cannoncini: Try using cheese and herbs in the dough. Fill them with ricotta or goat cheese mixed with herbs. These savory cannoncini are perfect for a unique appetizer. - Authentic Italian styles: In Italy, cannoncini often feature a rich cream filling. They can come in different sizes and shapes. Each region has its own twist on the classic recipe. - Adaptations from different cultures: Some cultures fill cannoncini with custard or whipped cream. Others might add nuts or spices. These variations show how versatile this dessert can be. Explore these variations to add a personal touch to your Italian cream-filled cannoncini. Don't forget to check the Full Recipe for guidance as you create your own delights! To keep your cannoncini fresh, store them in an airtight container. This keeps out air and moisture. You can place them in the fridge, but they taste best at room temperature. If you need to store them longer, freezing is a good option. Just wrap each piece in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When you want to refill leftover cannoncini, first check their texture. If they feel soft, consider crisping them up in the oven for a few minutes. Once cooled, use fresh cream filling for the best taste. You can refill them within a week for the best flavor. Always taste test to ensure they are still delightful! To prevent sogginess, keep the filling separate from the shells until serving. Store the shells in a dry place, away from humidity. If you know you won't eat them soon, you can freeze the empty shells. This keeps them crisp. When ready to eat, fill them just before serving for the best texture. Cannoncini are small, cream-filled pastries with a rich history in Italy. They originated in the northern regions, especially around Tuscany. Their name comes from the word "cannon," which means “tube” in Italian. These treats symbolize joy and celebration. You will often find them at weddings and festive gatherings. Cannoncini taste best when fresh. You can store them for up to two days. Keep them in an airtight container at room temperature. This way, they stay crisp. If you fill them, eat them within a day for the best taste. Yes, you can prepare the shells in advance. Bake them and store them in a container. Just wait to fill them until right before serving. This keeps the shells crisp and delicious. You can also whip the cream filling a day early. Just remember to keep it chilled. For the best cannoncini, visit local Italian bakeries. They often have these treats fresh. You can also find them online from specialty shops. Just search for authentic Italian pastries. Many options will ship directly to your home. Cannoncini share similarities with cream puffs and eclairs. All three have a light pastry shell filled with cream. Cream puffs are round, while eclairs are long. Each offers a unique taste and texture, but the joy of cream filling is what connects them all. Cannoncini are a delightful treat made from simple ingredients like flour, butter, and cream. We explored each step, from mixing the dough to creating the perfect filling. I shared tips for achieving that crunchy shell and ideas for fun variations. Proper storage methods help preserve their crispness and taste. You can make these treats your own with different flavors or fillings. Whether you serve them at a party or enjoy them at home, cannoncini are sure to impress. Try making them yourself for a delicious experience!

Italian Cream-Filled Cannoncini

Indulge in the rich flavors of Italian Cream-Filled Cannoncini with this delightful dessert recipe! Discover how to craft these crispy, cream-filled pastries that will surely impress your guests. From selecting the perfect ingredients to piping techniques, this easy guide covers it all. Whether you’re a novice or a pro in the kitchen, join the fun and elevate your dessert game. Click through to explore the full recipe and bring this authentic treat to life!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

2 large eggs

1/4 teaspoon salt

1/2 cup heavy cream

1/2 cup mascarpone cheese

1/4 cup granulated sugar

1 teaspoon vanilla extract (for filling)

Zest of 1 lemon

Extra powdered sugar for dusting

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, cold cubed butter, powdered sugar, and salt. Use a pastry cutter, fork, or your fingertips to blend the mixture until it resembles coarse crumbs with pea-sized bits of butter still visible.

    Form the Dough: Crack in the eggs and pour the 1/2 teaspoon of vanilla extract. Mix gently until the dough just comes together, but do not overwork it. Shape it into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up.

      Preheat Oven: While the dough is chilling, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

        Roll Out and Shape: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut long strips approximately 1 inch wide. Take each strip and wrap it around the metal cannoncini tubes, slightly overlapping the dough as you go to ensure a sealed edge.

          Bake the Shells: Arrange the wrapped tubes on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crisp. Once done, remove the tubes from the oven and let them cool for a few minutes. Carefully slide the pastry shells off the tubes and place them on a wire rack to cool completely.

            Make the Cream Filling: In a separate mixing bowl, use an electric mixer to whip the heavy cream with the granulated sugar and 1 teaspoon of vanilla extract until soft peaks form. Gently fold in the mascarpone cheese and lemon zest with a spatula until the mixture is smooth and creamy.

              Fill the Cannoncini: Fit a piping bag with a star nozzle and fill it with the creamy mixture. Carefully pipe the filling into each cooled cannoncini shell, starting from one end and moving towards the other to ensure they are generously filled.

                Dust and Serve: Just before serving, liberally dust the filled cannoncini with powdered sugar for a touch of sweetness and elegance. Arrange them on a beautiful serving platter, ready to impress your guests.

                  Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 12 pieces