Italian Cream Stuffed Cannoncini: A Decadent Pastry Delight

The world of Italian pastries is rich and varied, and among its many treasures is the Cannoncini, a delightful dessert that is both elegant and irresistibly tasty. Italian Cream Stuffed Cannoncini are delicate pastry horns filled with a smooth, creamy filling, typically made of custard or sweetened ricotta. Originating from Italy, these pastries are a popular treat in bakeries and are often served at special occasions and gatherings.

The Charm of Cannoncini

Cannoncini, meaning “little cannons,” are known for their cylindrical shape. They are traditionally made from a thin layer of puff pastry that is rolled into a cone or horn shape and then baked until golden and flaky. The hollow center of the baked pastry is then filled with a rich cream. This combination of the crispy outer shell and the creamy filling makes Cannoncini a delightful contrast of textures and flavors.

Ingredients:

For the Cannoncini Shells:

  • 1 sheet puff pastry, thawed
  • Melted butter, for brushing
  • Granulated sugar, for dusting
  • Cannoncini molds (metal cone-shaped molds)

For the Italian Cream Filling:

  • 1 cup whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Instructions:

Preparing the Cannoncini Shells:

  1. Preheat Oven: Set your oven to 400°F (200°C). This high temperature is key for puff pastry to rise and become flaky.
  2. Cut Puff Pastry: Roll out the puff pastry sheet and cut it into strips about 1/2 inch wide.
  3. Wrap the Molds: Lightly brush each strip with melted butter. Then, starting from the pointed end, wrap the strips around the cannoncini molds, slightly overlapping each layer.
  4. Bake: Brush the outside of the pastry with more melted butter and sprinkle with granulated sugar. Place the molds on a baking sheet and bake for 15-20 minutes, or until the pastry is puffed and golden brown.
  5. Cool: Allow the shells to cool for a few minutes, then gently remove them from the molds.

Making the Italian Cream Filling:

  1. Cook the Cream: In a saucepan, whisk together milk, egg yolks, sugar, and flour. Cook over medium heat, constantly stirring, until the mixture thickens. Remove from heat and stir in vanilla extract.
  2. Cool the Cream: Let the cream cool completely, stirring occasionally to prevent skin from forming.

Assembling the Cannoncini:

  1. Fill the Shells: Once both the shells and cream have cooled, use a piping bag to fill each cannoncino with the Italian cream.

Conclusion

Italian Cream Stuffed Cannoncini is a true delight to both make and eat. They are perfect for anyone looking to create a special dessert that’s sure to impress. The combination of flaky pastry and rich, smooth cream is a testament to the finesse of Italian baking. Whether for a festive occasion or as an elegant treat to accompany your afternoon coffee, these cannellini are sure to bring a touch of Italian sophistication to your table. So, get ready to enjoy a little piece of Italy with every bite of these exquisite pastries!

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