Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini are delicate, crisp pastry cones filled with a luscious, velvety cream. Inspired by classic Italian pastries, these treats are perfect for afternoon tea, special occasions, or simply as a luxurious dessert. The buttery cannoli-style shells are filled with a sweet, lightly flavored Italian cream, making each bite a perfect balance of crisp and creamy.

Why You’ll Love This Recipe

Crispy, delicate pastry shells
Creamy, lightly sweet filling
Perfect for parties, tea, or desserts
Can be made ahead and filled just before serving
Elegant and impressive presentation

Ingredients

For the Cannoncini Shells

1 package puff pastry sheets (thawed if frozen)
1 egg, beaten (for egg wash)
Optional: powdered sugar for dusting

For the Italian Cream Filling

1 cup heavy cream
8 oz (225 g) mascarpone cheese or ricotta
¼ cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
Optional: 1 teaspoon lemon zest or orange zest

Optional Garnishes

Cocoa powder or chocolate shavings
Chopped pistachios or almonds
Fresh berries

Instructions

Step 1: Prepare the Shells

Preheat oven to 375°F (190°C). Lightly grease or line a baking sheet.

Roll out the puff pastry slightly. Cut into 1-inch wide strips. Wrap each strip around a cannoli form or cone-shaped mold, overlapping slightly. Brush with beaten egg for a golden finish.

Bake for 12–15 minutes, or until golden brown and crisp. Let the shells cool completely, then carefully remove them from the molds.

Step 2: Make the Italian Cream Filling

In a medium bowl, beat the mascarpone (or ricotta) until smooth. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cheese until fully combined. Add vanilla extract and citrus zest if desired. Chill in the refrigerator for at least 30 minutes to set.

Step 3: Fill the Cannoni

Transfer the Italian cream filling to a piping bag or resealable plastic bag with the tip cut off. Carefully pipe the filling into each cooled shell until generously filled.

Step 4: Garnish and Serve

Optional: Dust with powdered sugar, sprinkle with chopped nuts, chocolate shavings, or place a fresh berry on top. Serve immediately for the best crispness, or keep refrigerated until ready to enjoy.

Tips for Best Results

Bake shells until fully crisp to prevent sogginess from the filling
Fill just before serving to maintain crisp texture
Use mascarpone for a smoother, richer filling; ricotta gives a lighter, slightly grainy texture
Experiment with flavor variations: chocolate, coffee, or liqueur-infused cream

Storage

Keep unfilled shells in an airtight container for up to 2 days
Store filled cannoncini in the refrigerator for up to 24 hours
Do not freeze once filled, as the cream may separate

Elegant Italian Dessert at Home

Italian Cream Stuffed Cannoncini bring a touch of Italian elegance to your table. Crispy, buttery pastry combined with smooth, decadent cream makes them perfect for celebrations, gifts, or indulgent everyday treats.