Description
Cannoncini are delightful Italian pastry shells filled with a creamy mixture, perfect for any occasion.
Ingredients
Scale
- 12 shells Cannoncini pastry shells (store-bought or homemade)
- 1 cup Heavy cream
- 1/2 cup Mascarpone cheese
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- to taste Grated orange zest (Optional, for added flavor)
- to taste Chopped pistachios or almonds (For garnish)
Instructions
- If you’re making the cannoncini shells from scratch, use a pastry dough that you can roll thinly and wrap around cannoli molds.
- Bake at 375°F (190°C) for about 20-25 minutes, or until golden brown. Let them cool completely before filling.
- In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and grated orange zest (if using).
- Beat the mixture using a hand mixer or stand mixer until soft peaks form. Be careful not to overbeat; you want it fluffy and spreadable.
- Once your pastry shells have fully cooled, use a piping bag or a spoon to generously fill each shell with the cream mixture.
- After filling, sprinkle with chopped pistachios or almonds for a delightful crunch.
- Serve immediately for the best texture, or refrigerate for up to an hour to allow the flavors to meld.
Notes
- Can be made from scratch or purchased.
- Let the pastry shells cool completely before filling to achieve the best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 filled shell
- Calories: 250
- Sugar: 15g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg