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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