Baking these Italian cream-filled cannoncini is like taking a mini vacation to Italy without leaving your kitchen. Perfect for impressing guests or treating yourself, these flaky pastries filled with sweet cream are a game-changer.
Why This Recipe Works
- The combination of flaky puff pastry and rich cream filling creates a perfect balance of textures.
- Using store-bought puff pastry saves time without sacrificing quality.
- The addition of vanilla and lemon zest elevates the cream filling to gourmet status.
- Baking at a high temperature ensures the pastry is perfectly golden and crisp.
Ingredients
- 1 package (17.3 oz) puff pastry, thawed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 egg, beaten (for egg wash)
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Pastry brush
- Piping bag with star tip
Instructions
Preheat and Prepare
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface and cut into strips about 1 inch wide and 6 inches long. Roll each strip around a cannoncini mold, starting at the pointed end, and brush with beaten egg to seal.
Bake to Perfection
Place the rolled pastries on the prepared baking sheet and bake for 15-20 minutes, or until they are puffed and golden brown. Remove from the oven and let cool on a wire rack. Once cool, carefully remove the molds.
Whip the Cream
In a large bowl, whip the heavy cream, powdered sugar, vanilla extract, and lemon zest until stiff peaks form. This will take about 3-4 minutes with an electric mixer on high speed.
Fill the Pastries
Transfer the whipped cream to a piping bag fitted with a star tip. Gently pipe the cream into each cannoncini, filling from both ends if necessary to ensure they are fully stuffed.
Serve and Enjoy
Arrange the filled cannoncini on a serving platter and dust with additional powdered sugar if desired. Serve immediately for the best texture and flavor.
Tips and Tricks
For an extra glossy finish, you can brush the pastries with a simple syrup after baking. If you don’t have cannoncini molds, you can use metal or wooden dowels of a similar size. To prevent the cream from melting, keep the filled pastries refrigerated until ready to serve. For a more intense lemon flavor, add a few drops of lemon extract to the cream. Always ensure your heavy cream is very cold before whipping to achieve the best volume.
Recipe Variations
- Chocolate Cannoncini: Add cocoa powder to the cream filling for a chocolatey twist.
- Fruit-Filled: Mix in finely chopped strawberries or raspberries into the cream before piping.
- Nutty Delight: Sprinkle chopped pistachios or almonds on top of the filled cannoncini for added crunch.
- Espresso Infused: Dissolve instant espresso powder in the cream for a coffee-flavored filling.
Frequently Asked Questions
Can I make cannoncini ahead of time?
Yes, you can prepare the pastry shells a day in advance and store them in an airtight container at room temperature. Fill them with cream just before serving to maintain their crispness.
Can I use homemade puff pastry?
Absolutely! While store-bought puff pastry is convenient, homemade will give your cannoncini an even more special touch. Just be prepared for the extra time and effort required.
How do I store leftover cannoncini?
Leftover cannoncini can be stored in the refrigerator for up to 2 days, though the pastry may lose some of its crispness. It’s best to enjoy them the day they’re made.
Summary
These Italian cream-filled cannoncini are a delightful treat that combines flaky pastry with rich, creamy filling. Perfect for any occasion, they’re sure to impress with their elegant appearance and delicious flavor.
