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- 1 cup all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 cup powdered sugar - 1/4 teaspoon salt The dough is key to making cannoncini. Start with all-purpose flour, which gives the right texture. Use cold unsalted butter for a tender crust. Powdered sugar adds sweetness without graininess. A pinch of salt balances the flavors. - 1/2 cup heavy cream - 1/2 cup mascarpone cheese - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - Zest of 1 lemon The cream filling makes these treats shine. Heavy cream whips up light and airy. Mascarpone cheese gives a rich, creamy taste. Granulated sugar sweetens the mix. Vanilla extract adds warmth, while lemon zest brightens the flavor. - Extra powdered sugar for dusting Dusting with powdered sugar adds a lovely finish. It makes your cannoncini look more appealing. This little touch elevates the dessert. It’s a simple way to impress friends and family. For the full recipe, check below. This guide helps you create a delightful dessert treat! To make the dough, start by mixing the dry ingredients. In a large bowl, combine 1 cup of all-purpose flour, 1/4 cup of powdered sugar, and 1/4 teaspoon of salt. Next, add 1/2 cup of cold, cubed unsalted butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Now, it's time to add the wet ingredients. Crack 2 large eggs into the bowl. Pour in 1/2 teaspoon of vanilla extract. Mix until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This step helps the dough become easier to work with. Once the dough is chilled, preheat your oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8-inch thick. Cut long strips, about 1-inch wide. Take metal cannoncini tubes and wrap the dough strips around them, slightly overlapping. Place the wrapped tubes on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until they turn golden brown. After baking, let them cool for a few minutes. Carefully slide the pastry off the tubes. For the cream filling, start by beating 1/2 cup of heavy cream in a mixing bowl. Add 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until you see soft peaks form. Gently fold in 1/2 cup of mascarpone cheese and the zest of 1 lemon. This adds a refreshing flavor to your filling. Now, to assemble the cannoncini, use a piping bag fitted with a star nozzle. Carefully fill each cooled cannoncini shell with the cream mixture. After filling, lightly dust the tops with extra powdered sugar before serving. This adds a lovely touch and makes them look beautiful. For the complete recipe, check out the Full Recipe section. Enjoy your delicious Italian cream-filled cannoncini! To make the best cannoncini, you need cold ingredients. Cold butter helps keep the dough flaky. Use unsalted butter straight from the fridge. This step is key to great texture. Let the dough rest for at least 30 minutes. Chilling it helps the gluten relax, which makes rolling easier. Use a piping bag for filling. This tool gives you control and precision. Cut a small hole at the tip to avoid mess. Fill the bag with cream, then squeeze gently. Start from one end and fill to the other. This method ensures even filling and keeps the shells neat. Check your oven temperature with a thermometer. Oven settings can vary, affecting your bake. Preheat to 400°F (200°C) for a golden brown finish. After baking, let the shells cool slightly. This cooling time is vital before filling. Otherwise, the cream may melt and make the shells soggy. For the Full Recipe, be sure to follow the steps closely. Enjoy your delicious Italian cream-filled cannoncini! {{image_2}} You can change the cream filling to suit your taste. Here are two fun ideas: - Chocolate cannoli filling: Blend cocoa powder into your cream. This adds a rich chocolate flavor. Use about 1/4 cup of cocoa for a deep taste. - Citrus-infused variations: Add zest from oranges or limes to your cream. This gives a bright, fresh twist. You can use 1 teaspoon of zest for a hint of citrus. You can also tweak the dough for different diets or preferences: - Gluten-free flour options: Use a gluten-free flour blend in place of all-purpose flour. This makes the recipe friendlier for gluten-sensitive folks. Look for blends that include xanthan gum for the best results. - Substituting butter with oil: Replace the butter with vegetable oil or coconut oil. This can make the dough easier to work with. Use about 1/3 cup of oil instead of 1/2 cup of butter. How you serve cannoncini can make a big difference. Here are a couple of creative ideas: - Garnishing with fresh fruits: Top your filled cannoncini with berries or slices of kiwi. This adds color and freshness to the plate. It also adds a nice contrast to the creaminess. - Creative serving suggestions: Arrange the cannoncini on a cake stand for an impressive look. You can also place them in small cups with a side of chocolate sauce or fruit coulis for dipping. This makes for a fun dessert experience. Try these variations and ideas to make your Italian cream-filled cannoncini truly unique and delightful. For more detailed steps, check the Full Recipe. - Storing unfilled shells: Keep unfilled cannoncini shells in an airtight container. Place them in a cool, dry area. They stay fresh for about three days. Avoid stacking them to keep their shape. - Storing filled cannoncini: For filled cannoncini, store them in the fridge. Use a covered container to keep them fresh. Enjoy them within two days for the best taste and texture. - Duration for optimal freshness: Unfilled shells last up to three days at room temperature. Filled cannoncini are best within two days. - Signs of spoilage: Look for changes in texture or smell. If the cream filling smells sour or the shells feel soft, it’s time to toss them. - Best methods to restore crispness: To regain that crunch, briefly reheat unfilled shells in a 350°F oven. Bake for about 5 minutes until warm. - Serving after storage: For filled cannoncini, serve them chilled. Dust with powdered sugar right before serving for a fresh look. Cannoncini are small, crispy pastries filled with cream. They come from Italy, where they are a popular treat. The name "cannoncini" means "little tubes" in Italian. These pastries are usually made from a dough that wraps around small metal tubes, creating a hollow shape. Once baked, you fill them with a rich cream, often made from mascarpone cheese and whipped cream. The result is a delightful dessert that is both crunchy and creamy. Yes, you can freeze cannoncini. To freeze unfilled shells, place them in a single layer in an airtight container. Make sure they are cool before you pack them. You can freeze them for up to three months. When you want to eat them, just take them out and let them thaw at room temperature. For filled cannoncini, it’s best to eat them fresh. Freezing filled pastries can make them soggy. If you don’t have mascarpone cheese, you can use cream cheese. Mix cream cheese with a little heavy cream to soften it. You can also use ricotta cheese, but it will be less creamy. Adding a bit of sugar can help make it sweeter. Greek yogurt can work too, but it has a tangy flavor. Each option gives a different taste, so choose based on what you like. To keep your cannoncini shells crunchy, fill them just before serving. Avoid filling them too early. You can also bake the shells until they are golden brown. This helps them stay crispy. Store unfilled shells in an airtight container at room temperature. If they do get soggy, you can re-bake them for a few minutes to bring back the crunch. Cannoncini are delicious pastries filled with cream. We covered the key ingredients, how to prepare the dough, and tips for filling. You learned about variations, storage methods, and common questions. Making these treats can be fun and rewarding. With the right techniques, your cannoncini will impress everyone. Enjoy crafting and sharing these delightful pastries with friends and family!

Italian Cream-Filled Cannoncini

Indulge in the sweet bliss of Italian cream-filled cannoncini, a delightful dessert treat that's sure to impress! With crispy pastry shells and a rich cream filling made from mascarpone, this easy recipe will elevate your dessert game. Follow our step-by-step guide to create these delicious pastries at home and wow your family and friends. Don't miss out on the fun—click through to explore the full recipe and start baking today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

2 large eggs

1/4 teaspoon salt

1/2 cup heavy cream

1/2 cup mascarpone cheese

1/4 cup granulated sugar

1 teaspoon vanilla extract (for filling)

Zest of 1 lemon

Extra powdered sugar for dusting

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, cold cubed butter, powdered sugar, and salt. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

    Form the Dough: Add the eggs and 1/2 teaspoon of vanilla extract to the mixture, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

      Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

        Roll Out and Shape: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut long strips (about 1-inch wide) and wrap them around metal cannoncini tubes, overlapping slightly.

          Bake the Shells: Place the wrapped tubes on the baking sheet and bake for 15-20 minutes or until golden brown. Allow them to cool for a few minutes before carefully sliding the pastry off the tubes.

            Make the Cream Filling: In a mixing bowl, beat the heavy cream with granulated sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold in the mascarpone cheese and lemon zest until well combined.

              Fill the Cannoncini: Using a piping bag fitted with a star nozzle, carefully fill each cooled cannoncini shell with the cream mixture.

                Dust and Serve: Lightly dust the filled cannoncini with powdered sugar before serving. Arrange them on a serving platter.

                  Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 12 pieces