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Italian Cream Stuffed Cannoncini

A delightful combination of crispy pastry filled with luscious cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 2 sheets Puff pastry sheets Store-bought saves time, homemade is also an option.
  • 1 large Egg Beaten, for sealing and brushing the pastry.
  • milk Milk For brushing the pastry to achieve a golden finish.
For the Cream Filling
  • 1 cup Heavy cream For a luscious creamy filling.
  • ½ cup Powdered sugar To sweeten the cream.
  • 1 teaspoon Vanilla extract For flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface and cut into strips about 1 inch wide.
  3. Wrap the strips around cannoli forms or metal dowels, overlapping slightly to keep the filling from leaking.
  4. Brush the pastry with the beaten egg and milk mixture.
Baking
  1. Bake in the preheated oven for about 15-20 minutes or until they are puffed and golden brown.
Filling
  1. While the pastry is baking, whip the heavy cream in a large bowl until soft peaks form.
  2. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
  3. Remove the pastry tubes from the oven and let cool completely before removing them from the forms.
  4. Fill each tube with whipped cream using a piping bag or a ziplock bag with a corner cut off.
  5. Dust with powdered sugar before serving.

Notes

Ensure pastry is completely cooled before filling to avoid sogginess. Customize the filling with various extracts or zests.