Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini is a delightful pastry filled with a creamy mixture. Here’s a recipe to prepare them:


For the pastry dough:

  • 1 puff pastry sheet (thawed if frozen)
  • 1 egg, beaten (for egg wash)
  • Granulated sugar (for sprinkling)

For the cream filling:

  • 1 cup ricotta cheese
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped nuts (such as pistachios or almonds)
  • 1/4 cup mini chocolate chips


  1. Prepare the cream filling:
    • In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, lemon zest, and vanilla extract. Mix until well combined and smooth.
    • Stir in the chopped nuts and mini chocolate chips. Set aside.

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the pastry dough:
    • Roll out the puff pastry sheet on a lightly floured surface. Cut it into strips about 1 inch wide and 6-8 inches long.
  3. Fill the pastry dough:
    • Place a spoonful of the cream filling at one end of each strip of dough.
    • Roll the dough around the filling, starting from the end with the filling, to create a cone shape. Ensure the seams are sealed.
    • Place the filled cannoncini on a baking sheet lined with parchment paper, seam side down.
  4. Bake the cannoncini:
    • Brush the tops of the cannoncini with beaten egg and sprinkle with granulated sugar.
    • Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.

  1. Cool and serve:
    • Allow the cannoncini to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    • Serve the cannoncini at room temperature. They can be dusted with powdered sugar before serving, if desired.

Enjoy your delicious Italian Cream Stuffed Cannoncini! They’re perfect for any occasion and are sure to impress your guests.


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