Description
Italian Cream Stuffed Cannoncini are delightful pastry tubes filled with a rich and creamy filling, perfect for dessert lovers.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, melt the butter and water together.
- Stir in the flour, sugar, and salt until a dough forms.
- Roll the dough into thin sheets and cut into strips.
- Wrap the strips around cannoli tubes and bake for 15-20 minutes until golden.
- Let the shells cool before removing them from the tubes.
- In a bowl, whip the heavy cream until soft peaks form.
- Fold in the mascarpone cheese and vanilla extract.
- Fill the cooled shells with the cream mixture.
- Dust with powdered sugar before serving.
Notes
- Ensure the pastry shells are completely cool before filling.
- For a chocolate variation, add cocoa powder to the cream filling.
- Store filled cannoncini in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cannoncini
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg