Description
Italian Cream Stuffed Cannoncini are light and crispy pastry tubes filled with a rich, creamy mixture, offering a perfect sweet treat for any occasion. These delightful Italian pastries are sure to impress your family and friends with their indulgent flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- For the cream filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine flour, sugar, and baking powder. Add melted butter, eggs, and vanilla extract, mixing until smooth.
- Roll out the dough on a lightly floured surface to about 1/8 inch thick and cut into rectangles of approximately 4×2 inches.
- Wrap each rectangle around a cannoli mold and fry in hot oil until golden brown, turning occasionally for even cooking.
- Whip together heavy cream, mascarpone, powdered sugar, and vanilla until smooth and fluffy. Fill cooled cannonoli shells with the cream using a piping bag.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
- To prevent the shells from softening, fill them just before serving.
- If mascarpone cheese is unavailable, cream cheese can be substituted with heavy cream mixed in for similar texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncini
- Calories: 200 Kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg