Oh my goodness, have you ever had Italian cream stuffed cannoncini? If not, you’re in for a treat! These little pastry shells are so light and crispy, filled to the brim with a rich and velvety cream that just melts in your mouth. I remember the first time I tasted them at a tiny Italian cafe in my neighborhood. I was instantly transported to a sunny piazza in Italy, savoring every bite. Trust me, once you try making them at home, you’ll never want to go back to store-bought desserts! They’re surprisingly simple to whip up, and the joy of filling those delicate shells with cream is simply unbeatable. Plus, they’re perfect for impressing guests or just indulging yourself after a long day. So, let’s dive into this delightful recipe together!
Ingredients for Italian Cream Stuffed Cannoncini
To make these delightful Italian cream stuffed cannoncini, you’ll need just a handful of simple ingredients that come together to create magic. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled and diced into small cubes
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water (you may need a bit more depending on your dough consistency)
- 1 cup heavy cream (make sure it’s really cold for the best whipping!)
- 1/2 cup powdered sugar (sifted for a super smooth filling)
- 1 teaspoon vanilla extract (for that lovely flavor boost)
Gather these ingredients, and get ready for some deliciousness! I promise, you’ll want to savor every bit of this creamy filling tucked into those crispy shells. Happy cooking!
How to Prepare Italian Cream Stuffed Cannoncini
Making Italian cream stuffed cannoncini is a delightful process, and I can’t wait to guide you through it! Just follow these steps, and you’ll have beautiful, flaky shells filled with luscious cream in no time.
Making the Pastry Shells
First things first, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the flour, sugar, and salt. Then, take your chilled, diced butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs. Don’t worry, it should be a bit messy—that’s part of the fun!
Next, gradually add the cold water, mixing until the dough just comes together. If it feels too crumbly, add a splash more water. Roll out the dough on a floured surface until it’s about 1/8 inch thick, then cut it into strips about 1 inch wide. Wrap each strip around your cannoli forms, overlapping slightly as you go, and place them on a baking sheet lined with parchment paper.
Bake those beauties for 15-20 minutes until they’re golden and crisp. Let them cool completely before carefully removing them from the forms—this is crucial, so be patient!
Preparing the Cream Filling
Now, let’s whip up that dreamy cream filling! In a mixing bowl, pour in your very cold heavy cream. Add the sifted powdered sugar and vanilla extract, then grab your electric mixer. Beat on medium speed until soft peaks form, then increase to high speed until you reach stiff peaks. This means the cream should hold its shape when you lift the beaters out—so satisfying!
Once your pastry shells are cool, it’s time to fill them. Grab a pastry bag (or a zip-top bag with the corner snipped off) and fill it with your whipped cream mixture. Pipe the cream generously into each cooled shell until they’re bursting with filling. Oh, the joy of seeing those beautiful cannoncini come together!
Chill them in the fridge for a bit before serving for the best experience. Enjoy every creamy, crispy bite!
Tips for Success
Alright, let’s make sure your Italian cream stuffed cannoncini turn out absolutely perfect! First off, be patient when cooling your pastry shells—if they’re still warm, the cream will melt and not hold its shape. Also, don’t rush the whipping process! Make sure your heavy cream is super cold, and take your time to beat it to stiff peaks; it makes all the difference in texture.
Another tip is to be generous with the cream filling; you want each bite to be a delightful explosion of flavor! And if you find the dough a bit too crumbly, just add a little more cold water until it holds together well. Finally, dust those finished cannoncini with powdered sugar just before serving for that extra touch of elegance. Trust me, these small details will elevate your dessert to the next level!
Nutritional Information
Now, if you’re curious about the nutritional side of these irresistible Italian cream stuffed cannoncini, here’s a rough estimate of what you can expect per serving (that’s one delightful cannoncini!). Keep in mind that these values can vary based on specific ingredients and portion sizes, but they give you a good ballpark:
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
So, while these treats are definitely a little indulgent, they’re worth every creamy, crispy bite. Enjoy them in moderation, and you’ll be in dessert heaven!
FAQ About Italian Cream Stuffed Cannoncini
Got questions about making your own Italian cream stuffed cannoncini? Don’t worry, I’ve got you covered! Here are some of the most common queries I hear, along with my trusty answers:
How should I store leftover cannoncini?
It’s best to store your filled cannoncini in the refrigerator. Just pop them in an airtight container to keep them fresh and prevent sogginess. They’re best enjoyed within a couple of days for that perfect crunch!
Can I make the pastry shells ahead of time?
Absolutely! You can make the pastry shells a day in advance. Just keep them in an airtight container at room temperature. Fill them with the cream filling right before serving to keep everything nice and crispy!
What if I don’t have cannoli forms?
No worries! You can use any cylindrical object, like a wooden dowel or even a clean, empty paper towel roll. Just make sure to wrap the pastry tightly around it to create those lovely shells!
Can I use a different filling?
Definitely! While the cream filling is heavenly, you can try using pastry cream, flavored mascarpone, or even whipped ricotta for a fun twist. Get creative and find what you love best!
What can I serve alongside cannoncini?
These little delights pair beautifully with a cup of espresso or a scoop of gelato. You could also serve them with fresh berries or a drizzle of chocolate sauce for an extra indulgent dessert experience.
How do I know when the pastry is done baking?
You’ll want to look for a lovely golden color! The shells should be crisp and sound hollow when tapped lightly. If they’re still pale, pop them back in for a few more minutes.
Hopefully, these FAQs help you feel more confident in making your own Italian cream stuffed cannoncini! Remember, the joy is in the journey, so have fun with it!
Why You’ll Love This Recipe
- Quick to prepare: With just 30 minutes of prep time, you’re on your way to an incredible dessert!
- Easy to make: The steps are straightforward, so even if you’re a beginner, you’ll feel like a pro in no time.
- Flavorful: The combination of crispy pastry and rich cream is simply irresistible and sure to impress!
- Delightful treat for gatherings: Perfect for parties, special occasions, or just a cozy night in, these cannoncini will wow your guests!
- Customizable: You can experiment with different fillings and toppings to make them uniquely yours!
- Make-ahead option: Prepare the pastry shells in advance, and fill them just before serving for that fresh crunch!
- Perfectly portioned: Each cannoncini is a delightful bite-sized treat, ideal for satisfying your sweet tooth without overindulging.
Serving Suggestions
Now that you’ve whipped up these gorgeous Italian cream stuffed cannoncini, let’s talk about how to elevate your dessert experience even further! These delightful pastries are incredibly versatile, and there are plenty of delicious accompaniments that can take your serving to the next level.
First off, a classic pairing is a steaming cup of espresso. The rich, bold flavor of the coffee perfectly balances the sweetness of the cannoncini, creating a delightful contrast that you’ll love. If you’re feeling a bit adventurous, why not try a shot of affogato? Just pour a bit of hot espresso over vanilla gelato for a dreamy combination!
Speaking of gelato, serving these cannoncini alongside a scoop of your favorite gelato flavor is a fantastic idea. Think creamy pistachio or rich chocolate to complement the creamy filling inside the shells. Fresh berries also make a beautiful addition; the tartness of strawberries or raspberries adds a refreshing touch and a pop of color to your plate.
For a touch of elegance, you could drizzle some chocolate sauce or a homemade fruit compote over the cannoncini just before serving. It not only enhances the flavor but also makes for a stunning presentation. And don’t forget to sprinkle a little extra powdered sugar on top for that beautiful finishing touch!
So, whether you’re hosting a gathering or just treating yourself, these ideas will help you create a complete dessert experience that’s sure to impress! Enjoy every delicious bite!
Z nadrukami
Italian Cream Stuffed Cannoncini: 7 Delightful Tips to Indulge
- Całkowity Czas: 50 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
Italian cream stuffed cannoncini are delicious pastry shells filled with a rich cream.
Składniki
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instrukcje
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, sugar, and salt.
- Cut in butter until it resembles coarse crumbs.
- Add cold water gradually until the dough forms.
- Roll out the dough and cut into strips.
- Wrap strips around cannoli forms and bake for 15-20 minutes.
- Let them cool completely before removing from forms.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill the cooled shells with cream using a pastry bag.
- Serve chilled.
Uwagi
- Ensure the pastry is fully cooled before filling.
- Store filled cannoncini in the refrigerator.
- Dust with powdered sugar before serving.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 20 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 cannoncini
- Kalorie: 200
- Cukier: 12g
- Sód: 50mg
- Kwasy: 10g
- Nasycony tłuszcz: 6g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 24g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 30mg
Słowa kluczowe: italian cream stuffed cannoncini
