If you’re a fan of Italian pastries, you’re in for a treat with these Decadent Cannoncini! These little crescents are filled with sweet, creamy goodness and wrapped in delicate, flaky pastry. Perfect for any occasion, they’re a delightful way to bring a touch of Italy to your kitchen. Trust me, once you try them, you’ll be hooked!
Why You’ll Love This Recipe?
Cannoncini is one of those pastries that combines everything you love in a dessert: light, flaky pastry, a rich creamy filling, and just the right amount of sweetness. The texture of the pastry is crispy, while the filling is smooth and indulgent. Whether you’re making them for a special event or simply treating yourself, these little delights are guaranteed to impress. And the best part? They’re not difficult to make!
Ingredients
Before we jump into the recipe, here’s a quick overview of what you’ll need to make your own Cannoncini. The full list of ingredients can be found below.
- Puff pastry sheets
- Ricotta cheese
- Powdered sugar
- Heavy cream
- Vanilla extract
- Egg yolks
- Zest of lemon
- Almond slivers (optional)
Directions
Step 1: Prepare the Filling
Start by making the creamy filling for your Cannoncini. In a large mixing bowl, combine ricotta cheese, powdered sugar, heavy cream, egg yolks, and a splash of vanilla extract. Mix everything until smooth and creamy. Add lemon zest for that zesty kick that balances the sweetness beautifully. If you want a slightly firmer texture, you can chill the mixture in the fridge while you work on the pastry.
Step 2: Roll Out the Puff Pastry
Next, roll out the puff pastry sheets on a lightly floured surface. Cut the sheets into triangles (about 3-4 inches wide at the base). The triangles should be slightly larger than what you’d use for croissants to give you enough space to roll them up into those signature crescent shapes.
Step 3: Shape the Cannoncini
Take each triangle and carefully roll it from the wide base towards the tip, forming a crescent shape. You’ll want the ends to overlap a bit to help the pastry hold together as it bakes. Place the rolled pastries on a baking sheet lined with parchment paper.
Step 4: Bake the Pastry
Preheat your oven to 375°F (190°C). Brush the shaped pastries with a little beaten egg to get that golden, shiny finish. Bake them in the oven for 12-15 minutes or until the pastries are puffed up and golden brown. Keep an eye on them, as puff pastry can go from golden to burnt quickly!
Step 5: Fill the Pastries
Once your Cannoncini have cooled down completely, it’s time to fill them with that delicious ricotta cream. You can use a piping bag with a small nozzle for a clean and precise filling, or simply spoon the cream into the center. Either way, fill each pastry generously but carefully so the filling doesn’t spill out.
Step 6: Garnish and Serve
For that extra special touch, you can dust the filled Cannoncini with powdered sugar or top them with almond slivers for a little crunch. Serve them fresh with a cup of espresso or tea.
Expert Tips and Tricks
- Chill the dough: If your puff pastry is too warm, it might not puff up as nicely during baking. If needed, pop it in the fridge for 15 minutes before shaping the pastries.
- Make it your own: While ricotta is the traditional filling, you could also add a bit of mascarpone or cream cheese for a different flavor profile.
- Baking time: Every oven is different, so start checking your Cannoncini at around 12 minutes to ensure they don’t over-brown.
Recipe Variations and Possible Substitutions
- Cinnamon Spice: For a warming twist, you could add a little ground cinnamon to the filling mixture.
- Nut-Free: If you’re avoiding nuts, simply skip the almond slivers and dust the pastries with powdered sugar or cocoa powder.
- Lighter Filling: If you want a lighter, fluffier filling, fold in some whipped cream to the ricotta mixture.
Serving and Pairing Suggestions
Cannoncini is perfect for a sweet treat after dinner or as part of a dessert spread at a party. They pair beautifully with a strong espresso or a light Italian dessert wine like Vin Santo. For an extra indulgent experience, serve them alongside a scoop of vanilla gelato.
Storage and Reheating Tips
These pastries are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the oven for a few minutes to crisp them up again before serving. If you plan to make them ahead, bake the pastries and store them separately from the filling. Fill them just before serving to keep them crisp.
4 FAQs
1. Can I make these ahead of time? Yes! You can bake the pastries a day or two in advance and store them in an airtight container. Just fill them with the cream just before serving for the best results.
2. Can I use a different pastry dough? You can use a different dough, like croissant dough, but puff pastry gives these Cannoncini their signature flakiness.
3. How do I know when the Cannoncini are done baking? The pastry should be golden brown and puffed up. If it looks crispy and crunchy, it’s ready.
4. Can I freeze these? Yes, you can freeze the baked Cannoncini before filling them. Store them in an airtight container, and when you’re ready to serve, fill them with the ricotta mixture after thawing.
Conclusion
These Decadent Cannoncini are a showstopper dessert that’ll take your pastry game to the next level. Whether you’re hosting a gathering or simply enjoying a quiet afternoon with coffee, these little Italian treats will bring joy with every bite. With their light, flaky pastry and creamy, zesty filling, they’re hard to resist. Give them a try—trust me, they’re easier than they look, and so worth the effort!
Print
Decadent Cannoncini: A Sweet Italian Pastry
- Prep Time: 30 minutes (including time to prepare the puff pastry)
- Cook Time: 20 minutes (for baking)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Cannoncini are crisp, delicate Italian pastries filled with sweet, creamy fillings, often served as a dessert or alongside a cup of coffee. This recipe features a decadent filling made of pastry cream or whipped cream, wrapped in flaky puff pastry, making each bite a perfect blend of crunch and sweetness.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 cup pastry cream (or whipped cream)
- Powdered sugar (for dusting)
- 1 tsp vanilla extract (optional, for flavor enhancement)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut it into thin strips (about 1 inch wide).
- Form the cannoncini shapes: Take each strip and wrap it around a metal cannoli tube or a similar round object, starting at one end and spiraling the pastry around until it covers the tube.
- Brush with egg wash: Whisk the egg and lightly brush the puff pastry with it for a golden finish when baking.
- Bake the pastries: Place the wrapped tubes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed.
- Cool the cannoncini: Allow them to cool on a wire rack for a few minutes before removing the metal tube.
- Fill the cannoncini: Once cooled, carefully fill each pastry with the prepared pastry cream or whipped cream.
- Serve: Dust the filled cannoncini with powdered sugar and serve immediately, or refrigerate until ready to enjoy.
Notes
- You can use store-bought pastry cream for convenience, or make your own by cooking milk, sugar, eggs, and cornstarch.
- For an extra touch, you can add chocolate chips or a drizzle of melted chocolate inside the cannoncini after filling them.
Nutrition
- Serving Size: 1 cannoncino
- Calories: 250-300
- Sugar: 14-18g
- Sodium: 150-200mg
- Fat: 18-22g
- Saturated Fat: 8-10g
- Unsaturated Fat: 8-10g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 1-2g
- Protein: 3-4g
- Cholesterol: 40-50mg