Opis
Italian cream stuffed cannoncini are delicious pastry shells filled with a rich cream.
Składniki
Skala
- 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