Italian Cream Stuffed Cannoncini: A Delectable Dessert Recipe

If you’re a fan of Italian pastries and desserts, then you’re in for a treat! Italian Cream Stuffed Cannoncini is a delightful and indulgent dessert that will satisfy your sweet tooth. These crispy and flaky pastry tubes are filled with a luscious cream filling, creating a perfect balance of textures and flavors. In this article, we’ll take you through the steps to create this mouthwatering dessert that will impress your family and friends. Let’s get started!

Outline

  1. Introduction
  2. Ingredients
  3. Pastry Preparation
  4. Cream Filling
  5. Assembling the Cannoncini
  6. Baking and Cooling
  7. Serving Suggestions
  8. Conclusion
  9. FAQs

Introduction

Italian Cream Stuffed Cannoncini, also known as Cannoli, are traditional Italian pastries that originated in Sicily. They are made with a delicate pastry shell that is filled with a creamy, sweetened ricotta cheese filling. The combination of the crispy shell and the smooth cream filling creates a dessert that is simply irresistible.

Ingredients

To make Italian Cream Stuffed Cannoncini, you will need the following ingredients:

Pastry Shell:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cut into small pieces
  • 1/2 cup dry white wine
  • Vegetable oil, for frying

Cream Filling:

  • 2 cups ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Pastry Preparation

  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. Add the cold butter pieces to the bowl and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Gradually add the white wine to the bowl, mixing with a fork until the dough comes together.
  4. Transfer the dough to a lightly floured surface and knead it gently for a few minutes until it becomes smooth and elastic.
  5. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

Cream Filling

  1. In a separate bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
  2. Stir the mixture until well combined and creamy.
  3. Gently fold in the mini chocolate chips.

Assembling the Cannoncini

  1. Remove the chilled dough from the refrigerator and divide it into four equal portions.
  2. Roll out each portion into a thin rectangle, about 1/8 inch thick.
  3. Cut each rectangle into smaller rectangles, approximately 4 inches long and 2 inches wide.
  4. Take one rectangle and wrap it around a metal or wooden cannoli tube, overlapping the edges slightly. Press the edges together to seal.
  5. Repeat the process with the remaining rectangles, until all the dough is used.

Baking and Cooling

  1. In a large pot or deep fryer, heat vegetable oil to 375°F (190°C).
  2. Carefully lower the prepared cannoncini into the hot oil, a few at a time, and fry them until golden brown and crispy, about 3-4 minutes.
  3. Use a slotted spoon or tongs to remove the cannoncini from the oiland transfer them to a paper towel-lined plate to drain excess oil.
  4. Let the cannoncini cool completely before proceeding.

Filling the Cannoncini

  1. Once the cannoncini have cooled, gently remove the metal or wooden tubes from the pastry shells.
  2. Fill a piping bag fitted with a plain round tip with the prepared cream filling.
  3. Insert the tip into one end of a cannoncini and pipe the cream filling into the shell, moving the piping bag in a back-and-forth motion to ensure even filling.
  4. Repeat the process with the remaining cannoncini.

Serving Suggestions

Italian Cream Stuffed Cannoncini are best enjoyed fresh and crispy. Serve them as a delightful dessert at gatherings or special occasions. Here are some serving suggestions:

  • Dust the cannoncini with powdered sugar for an extra touch of sweetness.
  • Serve them alongside a cup of hot espresso or a glass of dessert wine for an authentic Italian experience.
  • Garnish with chopped pistachios or a drizzle of melted chocolate for added visual appeal.

Conclusion

Italian Cream Stuffed Cannoncini are a delightful and indulgent dessert that brings the flavors of Italy to your table. The crispy pastry shell and the creamy ricotta filling make for a perfect combination that will satisfy your sweet cravings. With a little effort and the right ingredients, you can create these delectable treats at home and impress your loved ones with a taste of Italy.

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FAQs

  1. Can I make the pastry shells ahead of time? Yes, you can prepare the pastry shells in advance. After frying them, allow them to cool completely and store them in an airtight container. Fill them with the cream filling just before serving to maintain their crispiness.
  2. Can I use a different type of cheese for the filling? While ricotta cheese is traditionally used for cannoli, you can experiment with other creamy cheeses like mascarpone or cream cheese. Keep in mind that it may alter the flavor and texture of the filling.
  3. Can I add other flavors or ingredients to the cream filling? Absolutely! Feel free to add your favorite flavors or ingredients to the cream filling. You can incorporate citrus zest, almond extract, or even chopped nuts for additional taste and texture.
  4. How long do the cannoncini stay crispy? The cannoncini are at their crispiest when freshly fried. However, if you store them in an airtight container, they can maintain their texture for up to 2-3 days. Just note that they may become slightly softer over time.
  5. Can I bake the pastry shells instead of frying them? Traditionally, cannoncini are fried to achieve their signature crispy texture. While you can try baking the shells, they may not have the same texture and flavor as the fried version.

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