These Italian Cream Stuffed Cannoncini are your new go-to for a flaky, crunchy treat, packed with silky-smooth, lightly sweet mascarpone cream that tastes like sunshine on a plate. Whether you’re surprising your loved ones or craving a bite of homemade Italian pastry magic, you’ll find it impossible to resist these little pastry horns.
Why You’ll Love This Recipe
- Homemade Italian flair in under an hour
- Golden, flaky pastry shells that stay crisp
- Silky mascarpone cream with a bright lemon twist
- No fancy gadgets—just a bowl, a whisk, and some molds
- Crowd-pleasing dessert perfect for parties or gift boxes
- Easy to customize with chocolate chips, nuts, or fruit
- Make-ahead filling means stress-free entertaining
- A taste of authentic Italian pastry in every crunchy bite
Ingredients
- 1 sheet (9×9 inches) frozen puff pastry, thawed (Pillsbury or Pepperidge Farm work great)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- 8 ounces mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, for a gentle nutty note)
- Zest of 1 lemon, finely grated (organic recommended)
- Pinch of sea salt
- Optional garnishes: mini chocolate chips, crushed pistachios, or colorful sprinkles
- Non-stick spray for greasing metal cannoncini molds
Directions
- Preheat the Oven
Heat your oven to 400°F (200°C) and position the rack in the center. Lightly spray or butter 12 metal cannoncini molds so your shells slide off easily—no fuss, just perfect, crunchy pastry. - Roll and Slice the Pastry
On a lightly floured surface, unfold the thawed puff pastry to a 9×9-inch square. Remember to keep it cold—warm dough is harder to handle. Cut the square into 12 even strips from the center to each corner, like slicing a pizza. - Shape the Shells
Gently wrap each strip around a greased mold, starting at the wide end and overlapping the dough slightly. Pinch the ends together to seal so they don’t unravel during baking. Trust me, this step is oddly satisfying. - Egg Wash and Sugar Spritz
Brush each pastry cylinder with beaten egg—this creates that gorgeous golden hue. Then sprinkle a light dusting of granulated sugar for extra crunch and sparkle. You’ll love how it caramelizes in the oven. - Bake to Golden Perfection
Slide the molds onto a parchment-lined baking sheet and bake for 12–15 minutes, until the shells are puffed and golden. Let the molds cool for 5 minutes on a wire rack, then gently slide off the shells—crispy and hollow. - Whip the Dreamy Filling
Chill a mixing bowl and whisk attachment in the fridge for 5 minutes, then beat cold heavy cream and powdered sugar to stiff peaks (you want those peaks standing tall!). This airy base is key for a light, dreamy texture. - Fold in the Mascarpone
Gently fold the whipped cream into the mascarpone, then stir in vanilla extract, almond extract (if using), lemon zest, and a pinch of sea salt. The mixture should be silky-smooth and just sweet enough. - Fill and Garnish
Transfer your luscious cream to a piping bag fitted with a star or round tip. Pipe the mixture into each cooled cannoncini until they feel just right—full but not bursting. Top with mini chocolate chips, crushed pistachios, or a dusting of powdered sugar for a pop of color and texture.
Servings & Timing
Makes 12–14 Italian Cream Stuffed Cannoncini
Prep Time: 30 minutes
Bake Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Variations
- Chocolate-Dipped: Dip both ends of cooled shells in melted dark chocolate for an extra treat.
- Citrus Medley: Swap lemon zest for orange or lime to match the season.
- Ricotta Twist: Use part-whole milk ricotta in place of mascarpone for a lighter, tangy filling.
- Gluten-Free Version: Use a gluten-free puff pastry sheet, no one will guess.
- Vegan-Friendly: Swap mascarpone for coconut cream and use dairy-free pastry.
Storage & Reheating
Store shells and filling separately: keep shells in an airtight container at room temperature for up to 2 days, and the cream filling in the fridge for up to 48 hours. There’s no reheating—these taste best when crispy, so fill just before serving. If you decide to freeze shells, wrap them tightly; thaw at room temperature then fill.
FAQs
- Can I use store-bought cannoli shells?
Yes—skip the baking step and fill ready-made shells with this Italian cream, though homemade puff pastry has that extra flaky charm. - How do I keep the shells crisp?
Make sure shells cool completely before filling, and store filling separately to avoid steam making them soggy. - Can I prepare the filling a day ahead?
Absolutely—whip and mix your cream filling up to a day in advance and keep it chilled; just stir lightly before piping. - What if my cream mixture is too thin?
Chill it for another 15 minutes in the fridge—you’ll find it firms up nicely as the fat settles. - Can I substitute mascarpone with something else?
Whole milk ricotta or cream cheese both work, but mascarpone gives the most authentic, silky finish. - Is there a dairy-free option?
Sure thing—use full-fat coconut cream in place of heavy cream and a vegan cream cheese substitute. - Why did my shells puff unevenly?
Make sure your dough is rolled consistently and your oven heat is steady; rotating the tray halfway through helps. - Can I reuse the metal molds?
Of course—just wash and dry them thoroughly before next use, and lightly re-grease for the next batch.
Conclusion
From that golden, flaky pastry to the luscious Italian cream inside, these Italian Cream Stuffed Cannoncini truly capture the joy of a homemade dessert. You know what? Baking them is half the fun, and eating them is pure bliss. Give this recipe a whirl, share your photos and feedback below, and don’t forget to explore more of my flaky Italian treats!
Italian Cream Stuffed Cannoncini
These Italian Cream Stuffed Cannoncini feature crisp, flaky pastry horns generously filled with velvety mascarpone cream and zesty lemon, offering the perfect homemade Italian dessert experience.
Ingredients
- 1 sheet frozen puff pastry 9x9 inches, thawed
- 1 large egg beaten, for egg wash
- 1 tablespoon granulated sugar for sprinkling
- 8 ounces mascarpone cheese chilled
- 1 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon almond extract optional
- 1 lemon zest of lemon finely grated
- sea salt pinch
- mini chocolate chips or crushed pistachios for garnish
- non-stick spray for molds
Instructions
- Preheat oven to 400°F (200°C). Place rack in middle position and grease 12 cannoncini molds with non-stick spray.
- On a lightly floured surface, unfold the thawed puff pastry into a 9×9-inch square. Cut into 12 even strips from the center to each corner.
- Wrap each strip around a greased mold, overlapping slightly and pinching the ends to seal. This ensures a perfect, crack-free pastry tube.
- Brush each shell with beaten egg and sprinkle with sugar, creating a glossy, caramelized finish once baked.
- Bake for 12–15 minutes until golden and puffed, then cool on a wire rack for 5 minutes before removing molds.
- In a chilled bowl, beat heavy cream and powdered sugar to stiff peaks using a mixer for a fluffy texture.
- Fold whipped cream into mascarpone, then stir in vanilla, almond extract, lemon zest, and a pinch of sea salt until smooth.
- Pipe the filling into shells using a pastry bag, then sprinkle with chocolate chips or crushed pistachios before serving.
Notes
Store pastry shells and cream filling separately in airtight containers; fill shells just before serving to maintain the crunch. Leftovers keep in the fridge for up to 2 days.
Nutrition
Calories: 220kcal
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