Oh my goodness, let me tell you about *Italian cream stuffed cannoncini*! These little pastry shells are like tiny bites of heaven. Picture this: a crisp, golden exterior that gives way to a dreamy, sweet cream filling. Trust me, every bite is a delightful combination of textures and flavors that will make your taste buds dance! I remember the first time I had cannoncini at a quaint Italian café. The moment I took a bite, I knew I had to recreate that magic at home. It’s not just a dessert; it’s an experience! The rich, velvety cream inside pairs perfectly with the light, flaky pastry, making each one utterly irresistible. I often make these for special occasions, but honestly, any day can be a cannoncini day! They’re perfect for impressing guests or just indulging yourself after a long day. Plus, the best part is, they’re so much easier to make than you might think. So roll up your sleeves and let’s dive into this delicious journey together!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Make sure your butter is softened to room temperature for easy mixing, and don’t skip chilling that heavy cream—it makes all the difference when you whip it! Trust me, having everything prepped and ready will make your cannoncini-making journey so much smoother. Happy baking!
How to Prepare *Italian Cream Stuffed Cannoncini*
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 400°F (200°C). Preheating is super important because it ensures that your cannoncini will bake evenly and get that lovely golden color we all adore. So, go ahead and set that temperature while we prepare the dough!
Step 2: Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, softened butter, granulated sugar, and salt. Using your fingertips or a pastry cutter, mix everything until the mixture resembles coarse crumbs. It should feel a bit sandy but come together nicely. Now, it’s time to add the cold water! Gradually pour it in while stirring until the dough forms a ball. If it feels too dry, add a tiny bit more water, but be careful not to overdo it. Once you have your dough, wrap it in plastic wrap and let it chill in the fridge for about 15 minutes. This helps relax the gluten, making it easier to roll out later.
Step 3: Shape the Cannoncini
Now for the fun part! Lightly flour your work surface and roll out the dough to about 1/8 inch thick. Don’t worry if it’s not perfect; rustic is charming! Using a sharp knife or pizza cutter, cut the dough into triangles. Each triangle should be about 3 inches wide at the base. Take a cannoli mold and wrap a triangle around it, overlapping the edges slightly. Press them together to seal. This part can be a bit tricky, but just take your time. If the dough sticks, sprinkle a little more flour. Repeat until all your dough is shaped around the molds!
Step 4: Bake the Cannoncini
Place your wrapped molds on a baking sheet lined with parchment paper. Pop them in the preheated oven and bake for about 15 minutes, or until they’re golden brown and puffed up. Keep an eye on them, as ovens can vary! You want them to look beautifully bronzed. Once done, take them out and let them cool for a few minutes before carefully removing the molds. Gently twist to release, and let those lovely shells cool completely on a wire rack.
Step 5: Whip the Cream
While your cannoncini shells are cooling, let’s whip up that delicious cream! Grab a mixing bowl and pour in your chilled heavy cream. Add the powdered sugar and vanilla extract. Using a hand mixer or a stand mixer, whip the cream until stiff peaks form. This usually takes a few minutes, and trust me, the chilliness of the cream makes all the difference in achieving that perfect texture. You want it fluffy and airy, so don’t rush this step!
Step 6: Fill the Cannoncini
Now it’s time to fill those crispy shells! I like to use a piping bag fitted with a star tip for a beautiful presentation, but you can also use a spoon if you prefer. Fill each cannoncino generously with the whipped cream, making sure to get it all the way to the ends. Oops, a little extra cream on the sides is totally acceptable—it’s part of the charm! Once filled, dust them with powdered sugar for that elegant touch. Serve them chilled and watch everyone’s eyes light up when they take a bite!
Nutritional Information
Here’s the scoop on the nutritional values for each scrumptious *Italian cream stuffed cannoncini*. Keep in mind these are estimates, but they’ll give you a good idea of what you’re indulging in:
- Serving Size: 1 cannoncino
- Calories: 200
- Total Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 50mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Total Sugars: 10g
- Protein: 2g
These delightful little pastries are definitely a treat worth savoring! So, when you whip up a batch of these cannoncini, you can feel a little less guilty indulging in the creamy goodness. Enjoy every bite!
Tips for Success
Making *Italian cream stuffed cannoncini* can be a delightful experience, and I want to share some tips to help you achieve pastry perfection! First off, always use chilled ingredients for the cream. This makes whipping it up so much easier and gives you that light, airy texture we all crave. So, don’t forget to pop your heavy cream in the fridge ahead of time!
Another little nugget of wisdom—when you’re making the dough, ensure your butter is softened but not melted. Trust me, this helps in mixing everything seamlessly. And if you find your dough is too sticky while rolling it out, just sprinkle a bit more flour on your work surface. We want it manageable but not too dry!
Storage is key, too! If you’ve filled your cannoncini but can’t serve them right away, I recommend keeping the shells and the cream separate until just before serving. This way, the pastry stays crisp, and you won’t have to worry about any sogginess ruining your masterpiece. If you do have leftovers (which is rare but can happen!), store any filled cannoncini in an airtight container in the fridge for up to two days. Just be sure to enjoy them quickly for the best texture!
And lastly, don’t be afraid to get creative! If you want to switch up the flavor of the cream, consider adding a splash of almond extract or even a bit of citrus zest for a refreshing twist. Happy baking, and may your cannoncini turn out absolutely divine!
Variations
One of the best things about *Italian cream stuffed cannoncini* is how versatile they can be! You can easily switch up the flavors of the cream filling to keep things exciting. Here are some ideas to inspire your creativity:
- Chocolate Delight: Fold in some melted chocolate or cocoa powder into the whipped cream for a rich, chocolatey twist. You could even use chocolate ganache for an extra indulgent filling!
- Citrus Zing: Add some fresh lemon or orange zest to the whipped cream for a refreshing burst of flavor. It brightens up the sweetness and adds a lovely aroma!
- Nutty Flavor: Incorporate finely chopped nuts like pistachios or hazelnuts into the cream for a delightful crunch and nuttiness. You could also top the filled cannoncini with crushed nuts for extra texture.
- Berry Bliss: Add a swirl of berry puree, like raspberry or strawberry, into the whipped cream for a fruity kick. It not only tastes amazing but looks stunning when piped!
- Espresso Infusion: For a coffee lover’s dream, mix in some espresso powder or a shot of strong coffee into the cream. It pairs beautifully with the sweet pastry and gives a nice caffeine boost!
- Spiced Up: Try adding a pinch of cinnamon or nutmeg to the cream for a warm, cozy flavor that’s perfect for fall or winter gatherings.
Feel free to mix and match these ideas or even come up with your own unique combinations. The sky’s the limit when it comes to personalizing your cannoncini! Have fun experimenting, and remember, every variation is a new adventure in flavor!
Serving Suggestions
When it comes to enjoying your *Italian cream stuffed cannoncini*, pairing them with the right dishes or drinks can elevate your dessert experience to a whole new level! Here are some delightful suggestions that I absolutely love:
- Espresso or Coffee: The boldness of a rich espresso or a smooth cup of coffee is the perfect complement to the sweetness of the cannoncini. It balances the flavors beautifully and adds that quintessential Italian touch!
- Gelato: Serve your cannoncini alongside a scoop of your favorite gelato flavor—think creamy pistachio, refreshing lemon, or indulgent chocolate. The combination of textures will have everyone swooning!
- Fruity Compote: A dollop of berry compote or a simple fruit salad made with fresh seasonal fruits can add a burst of freshness. The acidity will cut through the creaminess and make each bite even more delightful.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce over the filled cannoncini can take them to the next level of decadence. Trust me, it’s a match made in dessert heaven!
- Sweet Wine: A glass of sweet Italian wine, like Vin Santo, pairs wonderfully. Dip your cannoncini in for an extra special treat that’s truly indulgent!
These serving suggestions not only enhance your cannoncini but also create a beautiful presentation for your guests. Whether you’re hosting a gathering or just treating yourself, these pairings will surely impress and delight! Enjoy the deliciousness, and don’t forget to savor every moment!
FAQ Section
Can I make the cannoncini dough ahead of time?
Absolutely! You can prepare the dough and wrap it in plastic wrap, then store it in the refrigerator for up to 2 days. Just bring it back to room temperature before rolling it out. This way, you can enjoy fresh cannoncini when the mood strikes!
What if I don’t have cannoli molds?
No worries! You can use any similar cylindrical object, like metal or silicone tubes. Just make sure they’re oven-safe. Wrap your dough around them the same way, and you’ll still get those delightful shapes!
How do I store filled cannoncini?
If you’ve filled your cannoncini, store them in an airtight container in the refrigerator for up to 2 days. Just keep in mind that they’re best enjoyed fresh, as the pastry may lose its crispness over time.
Can I freeze the cannoncini shells?
Yes! You can freeze the unfilled shells for up to a month. Just let them cool completely, then store them in an airtight container or freezer bag. When you’re ready to enjoy, simply thaw and fill them with your whipped cream!
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can use whipped topping or a dairy-free alternative like coconut cream. Just remember that the texture and flavor may vary slightly, but it can still be delicious!
Italian Cream Stuffed Cannoncini: 7 Delightful Bites of Joy
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Italian cream stuffed cannoncini are delicious pastry shells filled with sweet cream.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix flour, butter, sugar, and salt.
- Add cold water to form a dough.
- Roll out the dough and cut into triangles.
- Wrap triangles around cannoli molds.
- Bake for 15 minutes until golden brown.
- Let cool, then remove from molds.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill cannoli shells with cream mixture.
- Serve chilled.
Notes
- Use chilled ingredients for better whipping.
- Store filled cannoli in the refrigerator.
- Dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannocino
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: cannoncini, Italian dessert, cream filled pastry