Description
A delightful recipe for Italian Cream Stuffed Cannoncini, featuring a flaky pastry shell filled with a rich mascarpone cream, brightened with lemon zest and topped with toasted nuts.
Ingredients
Scale
- 2 cups all-purpose flour (unbleached)
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup cold water
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 egg (for egg wash)
- 1/4 cup toasted nuts (optional, chopped hazelnuts, almonds, or pistachios)
- Pinch of salt
- Optional: 1/4 tsp almond extract
Instructions
- Combine flour and a pinch of salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add cold water gradually until dough forms.
- Wrap the dough and chill for at least 30 minutes.
- Roll the dough to about 1/8-inch thickness and cut into triangles (4-5 inches base).
- Brush edges with egg wash, roll each triangle around a greased cannoli mold, and place on a baking sheet.
- Brush with egg wash and bake at 375°F (190°C) for 12-15 minutes until golden brown.
- Beat mascarpone with powdered sugar, vanilla, and lemon zest until smooth. Fold in whipped cream and chill.
- Once shells have cooled, remove molds and pipe or spoon the cream into each shell.
- Sprinkle with toasted nuts and dust with powdered sugar if desired.
Notes
Keep everything as cold as possible while making pastry. Fill cannoncini no more than 2 hours before serving to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Italian dessert, cannoncini, mascarpone, pastry, creamy filling
