Simple Italian Cream Filled Cannoncini
Delightful Italian pastries with a flaky exterior and rich cream filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Rolling Pin
- Piping Bag
- Cannoli Forms
Ingredients
Pastry Ingredients
- 2 cups All-purpose flour Main component for the pastry dough.
- 1 cup Unsalted butter Cold and diced for flaky texture.
- 1 teaspoon Salt Enhances flavor of the pastry.
- 6-8 tablespoons Ice water Keeps the butter firm for flakiness.
Filling Ingredients
- 1/2 cup Granulated sugar Adds sweetness to the cream filling.
- 1 cup Heavy cream For a rich and luscious filling.
- 1 tablespoon Vanilla bean paste Provides authentic flavor to the filling.
- 1/4 cup Powdered sugar For dusting the finished cannoncini.
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, diced unsalted butter and work it into the flour until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Do not overwork the dough.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll the chilled dough on a floured surface to about 1/8 inch thick. Cut into strips approximately 1 inch wide.
- Wrap each strip around a cannoli form, sealing the end with water.
- Preheat the oven to 375°F (190°C). Bake the wrapped forms for 15-20 minutes until golden brown.
- Remove from the oven and cool slightly before sliding off the forms. Let cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream, granulated sugar, and vanilla bean paste until stiff peaks form.
- Fill each cooled cannoncini shell with the whipped cream using a piping bag.
- Dust with powdered sugar before serving. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator. Best consumed within 1-2 days.