Italian Cream Stuffed Cannoncini
Take an adventure to Italy with our amazing Italian Cream Stuffed Cannoncini. This dessert is perfect for various occasions, from elegant gatherings to cozy family dinners. Each cannoncino features a flaky puff pastry shell that encases a rich custard cream, creating an unforgettable experience. With its delightful vanilla flavor and sophisticated appearance, this treat captures the essence of Italian sweetness.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of vanilla-infused custard and flaky pastry creates a deliciously indulgent dessert.
- Versatile Occasion: Perfect for celebrations, holidays, or just a sweet treat after dinner.
- Easy to Make: With simple ingredients and clear steps, you can whip up these treats in no time.
- Impressive Presentation: Serve these beautiful cannoncini to impress your guests and elevate any gathering.
- Homemade Goodness: Experience the satisfaction of making authentic Italian pastries right in your own kitchen.
Tools and Preparation
To create your Italian Cream Stuffed Cannoncini, you’ll need some essential tools and equipment that will make the process smooth and enjoyable.
Essential Tools and Equipment
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
Importance of Each Tool
- Rolling pin: Helps achieve an even thickness for the puff pastry, ensuring perfect baking.
- Baking sheet: Provides a sturdy surface for baking multiple cannoncini at once.
- Parchment paper: Prevents sticking and makes cleanup easier.
Ingredients
For the Custard Filling
- 3 egg yolks
- 3 tbsp (30 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1 tsp vanilla extract
- 8 ounces (235 ml) milk
For the Puff Pastry Shells
- 1 sheet of puff pastry (defrosted, about 8 ounces or 225 grams)
- 1/4 cup (50 grams) sugar
- 1 egg (for egg wash)
For Decoration
- Powdered sugar to decorate
How to Make Italian Cream Stuffed Cannoncini
Step 1: Prepare the Custard Filling
- In a mixing bowl, whisk together the egg yolks, sugar, and flour until smooth.
- In a saucepan over medium heat, combine the milk and vanilla extract. Heat until just boiling.
- Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and let it cool.
Step 2: Preheat the Oven
- Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking your cannoncini.
Step 3: Prepare Puff Pastry Shells
- Roll out the defrosted puff pastry on a lightly floured surface.
- Cut into strips approximately 1 inch wide and wrap each strip around a cannoli mold or cone shape.
- Brush with egg wash and sprinkle with sugar.
Step 4: Bake Cannoncini
- Place prepared pastry on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
Step 5: Assemble Cannoncini
- Once cooled, carefully remove pastry shells from molds. Fill each shell with custard filling using a piping bag or spoon.
Step 6: Decorate and Serve
- Dust filled cannoncini with powdered sugar before serving for an elegant touch. Enjoy your Italian Cream Stuffed Cannoncini as they transport you straight to Italy!
How to Serve Italian Cream Stuffed Cannoncini
Italian Cream Stuffed Cannoncini are delightful treats that can be served in various ways, enhancing their appeal for any occasion. Whether it’s a festive gathering, a romantic dinner, or simply a sweet snack, these pastry horns can impress your guests and elevate the dessert experience.
With Fresh Berries
- Serve cannoncini alongside fresh strawberries, raspberries, or blueberries for a burst of color and freshness. The tartness complements the sweetness of the cream.
Drizzled with Chocolate Sauce
- A drizzle of warm chocolate sauce over the cannoncini adds richness and indulgence. This combination is perfect for chocolate lovers.
Paired with Espresso
- Enjoying these treats with a shot of rich Italian espresso creates a delightful contrast. The bitterness of the coffee balances the sweetness of the cream.
Garnished with Mint Leaves
- A few fresh mint leaves on the side not only add a pop of color but also introduce a refreshing flavor that pairs well with the creamy filling.
Dusted with Powdered Sugar
- A light dusting of powdered sugar gives an elegant finish to your cannoncini. This simple touch enhances presentation and adds extra sweetness.
How to Perfect Italian Cream Stuffed Cannoncini
Creating flawless Italian Cream Stuffed Cannoncini requires attention to detail and some handy tips. Follow these suggestions to ensure your pastry shells and filling are just right.
- Use cold ingredients: Keeping your puff pastry and milk cold helps achieve that perfect flaky texture.
- Don’t overfill: Fill each cannoncino just enough to allow for expansion without bursting out, ensuring each bite remains manageable.
- Chill before baking: Refrigerating filled cannoncini for about 30 minutes before baking helps them hold their shape better.
- Check for doneness: Bake until golden brown; underbaking can result in soggy pastry while overbaking may dry it out.
- Sift powdered sugar: For a beautiful presentation, sift powdered sugar right before serving to avoid clumps and ensure an even layer.
Best Side Dishes for Italian Cream Stuffed Cannoncini
When serving Italian Cream Stuffed Cannoncini, consider pairing them with complementary side dishes that enhance their flavors. Here are some delightful options:
- Fruit Salad
A mix of seasonal fruits provides brightness and freshness to balance the richness of the cannoncini. - Gelato
Serving with a scoop of vanilla or pistachio gelato creates an indulgent dessert experience that’s truly Italian. - Tiramisu
This classic coffee-flavored dessert pairs beautifully with cannoli, offering contrasting textures and flavors. - Chocolate Mousse
A light chocolate mousse adds decadence without overwhelming the palate, making it a sophisticated pairing. - Panna Cotta
This creamy custard dessert brings an elegant touch to your table while harmonizing well with the flavors of cannoli. - Savory Cheese Platter
A selection of cheeses can provide a savory counterpoint to the sweetness of cannoncini, creating a balanced dessert spread. - Caramelized Nuts
Crunchy caramelized nuts offer both texture and sweet notes that complement the creamy filling perfectly. - Coffee Cake
A slice of moist coffee cake serves as an inviting accompaniment, encouraging guests to enjoy multiple sweet treats together.
Common Mistakes to Avoid
When making Italian Cream Stuffed Cannoncini, it’s easy to overlook a few crucial details. Here are some common mistakes to steer clear of:
- Using cold ingredients: Make sure all your ingredients, especially eggs and milk, are at room temperature for a smoother custard.
- Not rolling the pastry thin enough: A thicker puff pastry won’t bake properly. Roll it out until it’s about 1/8-inch thick for perfect results.
- Skipping the egg wash: An egg wash gives your cannoncini a beautiful golden color. Don’t skip this step!
- Overfilling the shells: Fill each cannoncino with just the right amount of cream to avoid messy spills and ensure they hold their shape.
- Not letting the custard cool: Always let your custard cool before filling the pastry. This helps prevent sogginess.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 2 days.
- Place parchment paper between layers to prevent sticking.
Freezing Italian Cream Stuffed Cannoncini
- Freeze unfilled shells for up to 1 month.
- Wrap them tightly in plastic wrap and then in foil for best results.
Reheating Italian Cream Stuffed Cannoncini
- Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warm.
- Microwave: Heat on medium power for 15-20 seconds, but this may soften the pastry.
- Stovetop: Warm briefly in a pan over low heat, covering it to retain moisture.
Frequently Asked Questions
If you have questions about Italian Cream Stuffed Cannoncini, you’re not alone! Here are some common inquiries:
Can I use different fillings in Italian Cream Stuffed Cannoncini?
Absolutely! You can fill them with chocolate ganache, fruit compote, or even savory fillings for a twist.
How do I achieve a flaky texture in my cannoncini?
Ensure your puff pastry is cold when handling and roll it out evenly. This promotes that desired flakiness.
What is the best way to serve Italian Cream Stuffed Cannoncini?
Serve them chilled with a dusting of powdered sugar on top, paired with coffee or dessert wine for an elegant touch.
Can I make these ahead of time?
Yes! Prepare the shells ahead and fill them just before serving to maintain their crispness.
Final Thoughts
Italian Cream Stuffed Cannoncini are a delightful treat that perfectly balances elegance and simplicity. Their versatility allows you to customize fillings based on your taste preferences. Whether you’re hosting a dinner party or simply want to indulge yourself, this recipe will surely impress!
Italian Cream Stuffed Cannoncini
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
Description
Indulge in the exquisite taste of Italian Cream Stuffed Cannoncini, a delightful dessert that transports you to Italy with every bite. These charming pastry horns feature a light and flaky puff pastry shell enveloping a velvety vanilla custard cream, creating a perfect balance of textures and flavors. Ideal for any occasion—from elegant dinner parties to cozy family gatherings—these cannoncini are not only delicious but also visually stunning, sure to impress your guests. With simple ingredients and straightforward steps, making this classic Italian treat is a breeze, allowing you to enjoy homemade goodness right in your kitchen. Elevate your dessert game and discover just how easy it is to create these irresistible pastries.
Ingredients
- 3 egg yolks
- 30 grams all-purpose flour
- 100 grams sugar
- 1 tsp vanilla extract
- 235 ml milk
- 1 sheet puff pastry (225 grams)
- 50 grams sugar (for sprinkling)
- 1 egg (for egg wash)
- Powdered sugar (for decoration)
Instructions
- Prepare the custard filling: Whisk egg yolks, sugar, and flour until smooth. Heat milk with vanilla until boiling, then slowly mix into the egg mixture. Return to heat and cook until thickened. Cool.
- Preheat oven to 400°F (200°C).
- Roll out puff pastry, cut into strips, wrap around cannoli molds, brush with egg wash, sprinkle with sugar.
- Bake for 15-20 minutes until golden brown. Let cool before removing from molds.
- Fill shells with custard using a piping bag or spoon.
- Dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncino (50g)
- Calories: 176
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 75mg
