Italian Cream Stuffed Cannoncini – Crispy Shells with Luscious Mascarpone Filling
Introduction
These Italian Cream Stuffed Cannoncini are a true showstopper. Golden, crisp pastry shells wrapped in delicate spirals are filled with a rich mascarpone cream, then lightly coated in sugar for a touch of sparkle. They’re the kind of dessert that looks straight out of a bakery window but can be made at home with simple ingredients. Perfect for holidays, dinner parties, or whenever you want to impress, these cannoncini deliver both beauty and flavor in every bite.
Why You’ll Love This Recipe
Elegant presentation: Beautiful pastry spirals filled with cream.
Rich & creamy: Mascarpone and whipped cream create a luxurious filling.
Versatile: Customize with chocolate, fruit, or flavored creams.
Make‑ahead friendly: Shells can be baked in advance and filled later.
Ingredients
For the Dough
2¼ cups all‑purpose flour
¼ cup sugar
½ tsp salt
1 packet active dry yeast (2¼ tsp)
¾ cup warm milk
¼ cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
For the Filling
1 cup heavy cream
8 oz mascarpone cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
For the Sugar Coating
¼ cup sugar
½ tsp cinnamon (optional)
Step‑by‑Step Instructions
Step 1: Make the Dough
Combine warm milk, sugar, and yeast in a bowl. Let sit 5 minutes until frothy.
In a large bowl, mix flour, salt, and yeast mixture. Add butter, egg, and vanilla. Knead until smooth.
Cover with a damp cloth and let rise 1 hour, until doubled.
Step 2: Roll the Dough
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Punch down dough and roll into a ¼‑inch thick rectangle. Cut into 1‑inch strips.
Step 3: Shape the Cannoncini
Wrap strips around metal cannoli tubes, overlapping slightly.
Place on baking sheet and bake 15–20 minutes, until golden and crisp.
Step 4: Prepare the Cream Filling
Beat heavy cream until soft peaks form.
In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
Fold whipped cream into mascarpone mixture.
Step 5: Fill the Cannoncini
Cool shells, then remove from tubes.
Use a pastry bag or spoon to fill with mascarpone cream.
Step 6: Coat & Serve
Mix sugar and cinnamon. Roll ends of cannoncini in mixture.
Serve immediately or refrigerate until ready.
Tips & Tricks
No cannoli tubes? Use foil‑wrapped wooden dowels or metal straws as substitutes.
Extra indulgence: Dip ends in melted chocolate before filling.
Flavor twist: Add lemon zest or espresso powder to the cream.
Storage: Fill just before serving for best texture; shells stay crisp up to 2 days.
Variations
Chocolate Cannoncini: Add cocoa powder to the dough or filling.
Berry Delight: Fold chopped strawberries or raspberries into the cream.
Nutty Finish: Roll ends in crushed pistachios or hazelnuts.
Holiday Flair: Dust with powdered sugar for a festive look.
Serving Ideas
Arrange on a tiered dessert stand for parties.
Serve with espresso or cappuccino for an authentic Italian touch.
Pair with fresh fruit for a lighter presentation.
Gift in decorative boxes for special occasions.
FAQs
Q: Can I make the shells ahead of time?
Yes, bake and store in an airtight container. Fill just before serving.
Q: Can I use cream cheese instead of mascarpone?
Yes, though flavor will be tangier and less rich.
Q: Can I freeze cannoncini?
Freeze unfilled shells up to 1 month. Do not freeze filled ones.
Recipe Details
Prep Time: 30 minutes
Rise Time: 1 hour
Bake Time: 15–20 minutes
Total Time: ~1 hour 50 minutes
Yield: ~12 cannoncini
Final Thoughts
These Italian Cream Stuffed Cannoncini are crisp, creamy, and utterly irresistible. With their bakery‑worthy look and indulgent mascarpone filling, they’re the perfect dessert to impress guests or treat yourself to a taste of Italy at home.