Italian Cream Stuffed Cannoncini
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1/2 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
For the Cream Filling
- 1 cup heavy cream
- 1/2 cup mascarpone cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
For the Assembly
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
- Small cannoli tubes (for shaping the dough)
Preparation
Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Let it sit for 5–10 minutes until bubbly.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, butter, eggs, vanilla extract, and rum (if using).
- Mix everything together until the dough forms. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise for about 1 hour, or until it doubles in size.
Step 2: Make the Cream Filling
- In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
- Whisk the mixture until it becomes thick and holds stiff peaks. If desired, add rum for extra flavor.
- Transfer the cream filling to a piping bag and refrigerate until ready to use.
Step 3: Shape the Cannoli Dough
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and roll it out on a floured surface to about 1/4-inch thickness.
- Cut the dough into rectangles, large enough to wrap around the cannoli tubes.
- Roll each rectangle around a cannoli tube, sealing the edge with a little water.
- Brush the dough with the beaten egg wash for a golden finish.
Step 4: Bake the Cannoli Shells
- Place the dough-wrapped tubes on a baking sheet lined with parchment paper.
- Bake for 15–18 minutes, or until golden brown and crisp.
- Allow the shells to cool slightly before carefully removing the tubes. Set the shells aside to cool completely.
Step 5: Assemble the Italian Cream Stuffed Cannoncini
- Once the cannoli shells are cool, pipe the cream filling into each tube, filling them generously.
- Dust with powdered sugar for a sweet finishing touch.
Tips for Success
- Chill the Cream: Ensure the cream filling is well-chilled before piping to maintain its firmness.
- Crisp Shells: Bake the shells just until golden and crisp to avoid them becoming too soft.
- Rum Flavor: The rum in both the dough and filling adds a subtle depth of flavor, but you can omit it if preferred.
Variations
- Chocolate Chips: Add mini chocolate chips or finely chopped chocolate to the cream filling for added richness.
- Citrus Twist: Mix in a teaspoon of orange zest to the filling for a citrusy touch.
- Fruit-filled: Add a small amount of fruit jam (like strawberry or raspberry) along with the cream filling for a fruity version.
Why You’ll Love This Italian Cream Stuffed Cannoncini
- Decadent Creaminess: The rich mascarpone cream filling is luxurious and irresistible.
- Crispy and Buttery: The freshly baked cannoli shells are perfectly crisp and buttery.
- Perfect for Special Occasions: A classic Italian dessert that’s great for celebrations, holidays, or indulgent treats.
Enjoy!
