Italian Cream Stuffed Cannoncini
Components:
Regarding the Dough:
- One cup of flour for all purposes
- Half a cup of softened unsalted butter
- 1/4 cup of sugar, granulated
- 1/4 tsp salt
- Half a teaspoon of extract from vanilla
- One big egg
- 1 tablespoon of chilled water, if required
Regarding the Cream Filling:
- One cup of heavy cream
- Mascarpone cheese, half a cup
- 1/4 cup of sugar, powdered
- One tsp vanilla essence
Topping:
- Sugar in powder form (for dusting)
- Chocolate or caramel sauce to drizzle is optional.
Guidelines:
Prepare the Dough:
- Beat the softened butter and granulated sugar in a mixing basin until they become light and fluffy. Once the egg and vanilla essence are added, thoroughly mix them.
- Add the flour and salt gradually, stirring to combine and make a soft dough. One teaspoon at a time, add cold water to the dough if it’s too sticky.
- Refrigerate the dough for a minimum of half an hour after wrapping it in plastic wrap.
Get the cannellini ready:
- Adjust the oven temperature to 350°F (175°C) and place parchment paper on a baking pan.
- Using a floured surface, roll out the cold dough to a thickness of about 1/8 inch. Cut into triangles with bases that are 3–4 inches in diameter.
- Roll each triangle tightly towards the tip, starting at the base, to create a cone shape. Arrange the rolled cones on the baking sheet, seam side down.
- Roast for 15 to 20 minutes, or until browned on top. Place them on a wire rack to cool completely.
Prepare the Cream Filling:
- Beat the heavy cream in a mixing basin until soft peaks form. Mascarpone cheese, powdered sugar, and vanilla essence should be combined and blended smoothly in a separate basin. To properly incorporate the whipped cream into the mascarpone mixture, fold it in gently.
Put the Cannoncini in there:
- After the cannoncini cool, use a spoon or piping bag to delicately fill each pastry with the cream filling.
Serve:
- If desired, coat the filled cannoncini in chocolate or caramel sauce after dusting them with powdered sugar.
Advice:
- You can enhance the flavour of the cream filling by adding a small amount of liqueur, such as Amaretto.
- Any remaining filled cannoncini can be kept in the fridge for up to two days.
Savour the delectable Cannoncini with Italian Cream Stuffing! Tell me if you require any modifications or if you have any questions!