Name: Decadent Cannoncini: A Sweet Italian Pastry
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; ¼ teaspoon ground cinnamon; 3 tablespoons unsalted butter, chilled and cubed; 1 large egg; ½ cup sweet Marsala wine (or dry white wine); 1 tablespoon distilled white vinegar; Vegetable oil, for frying; 2 cups whole milk ricotta cheese, well-drained; ½ cup powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon ground cinnamon; ¼ cup mini chocolate chips (optional)

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If you’ve ever dreamed of enjoying a flaky, crispy pastry filled with a rich, creamy filling, you’re going to fall in love with Cannoncini. These Italian delights are like miniature cream-filled cones that are perfect for any occasion, from a cozy afternoon tea to a festive gathering. The best part? They’re surprisingly simple to make, yet look and taste like something you’d find at a high-end bakery. So, let’s dive in and treat ourselves to this sweet, Italian indulgence!

Why You’ll Love This Recipe

Flaky and Buttery: The puff pastry gives the cannoncini a crispy and buttery crunch that’s simply irresistible.
Creamy Filling: The rich, smooth filling is the perfect balance to the crisp pastry. It’s dreamy and delicious!
Perfect for Any Occasion: Whether you’re hosting a dinner party or just treating yourself, cannoncini are perfect for every occasion.
Easy to Make: Don’t worry, you don’t have to be a professional baker to make these! They’re surprisingly simple with just a few ingredients.

Ingredients

Here’s a quick look at the ingredients you’ll need (full ingredient list below):

Puff pastry sheets
Heavy cream for that rich filling
Sugar to sweeten the cream
Vanilla extract for a touch of flavor
Powdered sugar for dusting

Directions

Step 1: Preheat the Oven and Prepare the Puff Pastry

Start by preheating your oven to 375°F (190°C). Unroll the puff pastry sheets and cut them into strips (about 1 inch wide). Lightly grease your baking sheet or line it with parchment paper.

Step 2: Shape the Cannoncini

Take a strip of puff pastry and wrap it around a cannoncini mold (or a clean wooden dowel if you don’t have a mold). Make sure to overlap the edges slightly to create a secure wrap. Repeat with the rest of the strips.

Step 3: Bake the Pastry

Place the molded puff pastry on your baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Once baked, remove them from the molds and let them cool completely on a wire rack.

Step 4: Make the Cream Filling

In a bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. You want the cream to be thick but not too stiff.

Step 5: Fill the Cannoncini

Once the pastry shells have cooled, carefully pipe or spoon the cream filling into each shell. Fill them generously for that perfect creamy bite!

Step 6: Dust with Powdered Sugar

Finish off by dusting the filled cannoncini with a light sprinkle of powdered sugar. It adds a touch of elegance and sweetness.

Step 7: Serve and Enjoy!

Serve the cannoncini as a delightful dessert or treat, and watch them disappear in no time. Enjoy the crispy, creamy, and oh-so-decadent bites!

Expert Tips and Tricks

Chill the Pastry: If the puff pastry is too soft to work with, pop it in the fridge for a few minutes to make it easier to handle.
Make Your Own Cream: For an extra touch of flavor, you can mix in some mascarpone cheese with the whipped cream to give it an even richer texture.
Pipe the Cream: Using a piping bag with a small round tip makes filling the cannoncini easier and less messy.

Recipe Variations and Possible Substitutions

Chocolate Twist: Add a tablespoon of cocoa powder to the cream filling for a chocolate version of cannoncini.
Fruit Filling: For a fruity version, mix some fruit preserves or fresh berries into the cream before filling the pastry shells.
Dairy-Free Option: Substitute the heavy cream with coconut cream or any dairy-free whipped topping for a non-dairy version.

Serving and Pairing Suggestions

Cannoncini are perfect on their own, but they pair wonderfully with a cup of rich Italian espresso or a glass of dessert wine, like Vin Santo. They also go well with a light fruit salad for a refreshing contrast.

Storage and Reheating Tips

If you have leftovers (which I doubt you will!), store the filled cannoncini in an airtight container in the fridge for up to 2 days. The puff pastry will stay crisp if you store them unfilled, but once filled, they should be eaten within a day or two. You can also freeze the unfilled pastry shells for up to 2 months.

FAQs

1. Can I make these without a cannoncini mold?
Yes! You can wrap the puff pastry around a clean wooden dowel or use any round, oven-safe object to get the cone shape. Just make sure to remove it carefully once the pastry is baked and cooled.

2. Can I use store-bought whipped cream?
Of course! Store-bought whipped cream can be a quick and easy substitute if you’re in a rush. Just make sure to whip it a bit more to achieve the right consistency.

3. Can I make the pastry shells ahead of time?
Yes! You can bake the puff pastry shells ahead of time and store them in an airtight container until you’re ready to fill them.

4. How can I make the filling thicker?
If you want a thicker filling, you can add a bit of cornstarch or use mascarpone cheese mixed with whipped cream for a denser texture.

Conclusion

Decadent Cannoncini are the perfect treat to satisfy your sweet tooth and impress your friends and family. With their crispy, buttery shells and luscious cream filling, these Italian pastries are a true indulgence. Whether you’re celebrating a special occasion or just craving something delicious, these cannoncini are sure to bring joy to your taste buds. Buon appetito!

Decadent Cannoncini: A Sweet Italian Pastry

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The Cannoli is a classic Italian pastry originating from Sicily, featuring a crisp, fried shell filled with a sweetened ricotta cheese mixture. Its delightful combination of textures and flavors has made it a beloved dessert worldwide.

Author: Touria Elkoudssi
Prep Time: 1 hour 30 minutes (including refrigeration)
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 12 cannoli 1x
Category: Dessert
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Instructions

Prepare the Shells:
1. In a medium bowl, combine the flour, granulated sugar, and ground cinnamon.
2. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Add the egg, Marsala wine, and vinegar. Mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Prepare the Filling:
1. In a bowl, mix the drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
2. Fold in mini chocolate chips if desired.
3. Transfer the filling to a piping bag and refrigerate until ready to use.
Form and Fry the Shells:
1. Roll out the dough on a floured surface to about 1/8-inch thickness.
2. Using a 4-inch round cutter, cut out circles.
3. Wrap each circle around a cannoli form, sealing the edge with a bit of egg white.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the shells until golden brown, about 2-3 minutes.
6. Remove and drain on paper towels. Once cooled, carefully remove the forms.
Assemble the Cannoli:
1. Fill each shell with the ricotta mixture just before serving to maintain crispness.
2. Optionally, dip the ends in mini chocolate chips or chopped pistachios.
3. Dust with powdered sugar and serve immediately.