Italian Cream Stuffed Cannoncini Recipe
This Italian Cream Stuffed Cannoncini recipe features crisp, golden puff pastry shells filled with a luscious, creamy vanilla-lemon pastry cream. The flaky, buttery cannoli-like pastries are finished with a dusting of powdered sugar, creating a delightful dessert with a perfect balance of texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 cannoli-sized cannoncini 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pastry Shells
- Chilled puff pastry sheets, cut into 1-inch wide strips
- Greased metal cannoli molds
- 1 egg (for egg wash)
- Sugar, for sprinkling
Pastry Cream Filling
- 600 ml full-fat milk
- 6 egg yolks
- 1 cup (200 g) sugar
- 1/2 cup (60 g) cornstarch
- 1 tablespoon vanilla extract
- Zest of 1 lemon
Instructions
- Prepare the Pastry Shells: Begin by working with chilled puff pastry sheets for easier handling. Using a sharp knife, cut the sheets into 1-inch wide strips. Wrap each strip around greased metal cannoli molds, overlapping slightly to secure and ensure there are no gaps.
- Preheat the Oven: Set your oven to 400°F (200°C) and chill the wrapped molds in the refrigerator to let the pastry firm up before baking.
- Make the Pastry Cream: In a saucepan, bring 600 ml of full-fat milk to a gentle simmer. Meanwhile, in a separate bowl, whisk together 6 egg yolks, 1 cup sugar, and 1/2 cup cornstarch until smooth and pale. Gradually add the hot milk to the egg mixture while stirring continuously to temper the eggs, then return the entire mixture to the saucepan.
- Cook the Pastry Cream: Stir the mixture over medium heat until it thickens to a smooth, creamy consistency that coats the back of a spoon but still pours smoothly. Remove from heat and add 1 tablespoon vanilla extract and the zest of 1 lemon. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until set.
- Bake the Pastry Shells: Apply an egg wash to the pastry shells for a golden finish and sprinkle with sugar for extra crunch. Bake in the preheated oven for 15-20 minutes or until they are flaky and golden brown. Allow them to cool slightly before carefully removing them from the molds.
- Assemble the Cannoncini: Fill a piping bag with the chilled pastry cream and pipe it generously into each cooled pastry shell. Dust the filled cannoncini with powdered sugar for an elegant finish.
Notes
- Chilling the pastry strips on the molds before baking helps them keep their shape and results in crisp shells.
- Using plastic wrap pressed directly on the pastry cream surface prevents a skin from forming as it cools.
- You can substitute lemon zest with orange zest for a different citrus aroma.
- Serve the cannoncini fresh to maintain crispiness; refrigerated leftovers may soften the shell.
- Metal cannoli molds are essential to hold the shape of the pastry strips during baking.
Keywords: Italian Cream Stuffed Cannoncini, Puff Pastry Cannoli, Pastry Cream Dessert, Italian Dessert, Cream Filled Pastry
