Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini Recipe


  • 1 package of pre-made puff pastry sheets
  • 1 cup of heavy cream
  • 1/4 cup of powdered sugar
  • 1/4 cup of mascarpone cheese
  • 1/4 cup of ricotta cheese
  • 1 tsp of vanilla extract
  • 1/4 cup of chopped hazelnuts
  • 1/4 cup of chopped almonds


  1. Preheat the oven to 400°F.
  2. In a large mixing bowl, add heavy cream and powdered sugar. Whisk until the sugar is dissolved, and the cream has formed stiff peaks.
  3. Add mascarpone cheese, ricotta cheese, and vanilla extract to the whipped cream mixture. Mix until well combined.
  4. Fold in chopped hazelnuts and almonds into the whipped cream mixture.
  5. Roll out the puff pastry sheets and cut into strips about 3 inches wide and 6 inches long.

  1. Take each strip and roll it around a cone-shaped form, overlapping the edges slightly to create a hollow cone.
  2. Bake the cones on a baking sheet for about 12-15 minutes or until golden brown.
  3. Remove the cones from the oven and let them cool.
  4. Gently remove the cone forms from the baked pastry cones.
  5. Using a piping bag, fill each cone with the cream mixture.
  6. Dust the cones with powdered sugar and chopped hazelnuts.
  7. Serve and enjoy your Italian Cream Stuffed Cannoncini!

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