Italian Cream Stuffed Cannoncini Recipe

Introduction

The Italian Cream Stuffed Cannoncini is a delightful pastry that originated in Italy. These delicious treats are made by filling crispy and flaky pastry tubes with a rich and creamy filling. The combination of the crunchy shell and the velvety cream is simply irresistible. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress your friends and family.

Ingredients

For the Pastry:

– 2 cups all-purpose flour

– 1/2 cup unsalted butter, cold and cubed

– 1/4 cup granulated sugar

– 1/4 teaspoon salt

– 1/4 cup cold water

– 1 teaspoon vanilla extract

– 1 egg, beaten (for egg wash)

For the Cream Filling:

– 1 cup whole milk

– 1/4 cup granulated sugar

– 3 tablespoons cornstarch

– 2 egg yolks

– 1 teaspoon vanilla extract

– 1/2 cup heavy cream, whipped

Steps

Step 1: Preparing the Pastry

Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Gradually add the cold water and vanilla extract. Mix until the dough comes together.

Step 2: Shaping the Cannoncini

On a floured surface, roll out the dough into a rectangle about 1/8 inch thick. Cut the dough into strips, each about 1 inch wide. Wrap each strip around a metal cannoncini mold, starting from the pointed end and overlapping slightly. Place the wrapped molds on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg wash.

Step 3: Baking the Pastry

Bake the pastry in the preheated oven for about 15-20 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely. Once cooled, carefully remove the molds and set the pastry shells aside.

Step 4: Preparing the Cream Filling

In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly.

Step 5: Assembling the Cannoncini

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Transfer the cream filling to a bowl and let it cool completely. Once cooled, gently fold in the whipped cream.

Step 6: Filling the Cannoncini

Using a piping bag or a spoon, fill each pastry shell with the cream filling. Start from one end and continue until the entire shell is filled. Dust the cannoncini with powdered sugar for a finishing touch.

Variations

While the traditional Italian Cream Stuffed Cannoncini recipe is delicious on its own, you can also try some variations to add your own twist:

– Add a tablespoon of cocoa powder to the cream filling for a chocolatey flavor.

– Sprinkle crushed pistachios or almonds on top of the cream filling for added crunch.

– Drizzle melted chocolate over the filled cannoncini for an extra decadent treat.

Tips

– Make sure the butter for the pastry is cold and cubed. This helps create a flaky and crispy texture.

– When wrapping the pastry around the molds, make sure to overlap slightly to prevent the cream filling from leaking during baking.

– Allow the pastry shells to cool completely before removing the molds to prevent them from breaking.

– For a smoother cream filling, strain it through a fine-mesh sieve before folding in the whipped cream.

Conclusion

The Italian Cream Stuffed Cannoncini is a delightful pastry that combines the best of both worlds – a crispy and flaky shell filled with a rich and creamy center. With its irresistible taste and beautiful presentation, it’s no wonder why this treat is loved by many. Whether you’re serving them for a special occasion or simply want to treat yourself, these cannoncini are sure to impress.

FAQs

Can I make the pastry dough in advance?

Yes, you can make the pastry dough in advance and refrigerate it for up to 24 hours before rolling it out and shaping the cannoncini.

Can I use a different filling?

While the cream filling is traditional, you can experiment with different fillings such as Nutella, fruit preserves, or even a lemon curd.

How long do the cannoncini stay fresh?

The cannoncini are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days.

Can I freeze the cannoncini?

Yes, you can freeze the unfilled pastry shells. Once baked and cooled, place them in an airtight container or freezer bag and freeze for up to 1 month. Thaw them at room temperature before filling them with the cream.