Where do I start with these little gems? I swear, making these Italian Cannoncini is like transporting myself straight back to that tiny pasticceria in Rome I stumbled upon years ago. The memory of the flaky pastry, the creamy filling bursting with flavor… it’s pure magic. These are kind of like the Italian version of cream horns, but, honestly, they’re even better. What’s so special about the delicate pastry and that sweet, rich cream? My nonna used to make a version of these for all the holidays, and the moment I smell them baking, it’s like I’m a little kid again, sneaking tastes of the filling when she wasn’t looking. I’ve adapted her recipe, making it a bit easier for a busy weeknight treat. These Italian Cannoncini are a real showstopper, and you won’t believe how simple they are to put together!
What is Italian Cannoncini?
Italian Cannoncini, pronounced “kan-noh-chee-nee,” are essentially little pastry horns filled with a sweet, creamy filling. Think of them as Italy’s answer to the French cream horn, but with a distinctly Italian flair. It’s essentially a crispy, flaky shell – traditionally made with puff pastry – shaped into a cone and then filled with a ricotta-based cream, sometimes flavored with vanilla, citrus, or even orange. It’s essentially portable bites of happiness, and the name itself comes from the Italian word “canna,” meaning cane or tube, which perfectly describes their shape. They’re often found in Italian bakeries and are a popular treat for special occasions, but honestly, they’re delicious any time you need a little taste of Italy.
Why you’ll love this recipe?
What are some good reasons to love Italian Cannoncini?flavorWhat is the difference between crispy, flaky pastry and smooth, sweet, and slightly tangy cream? Secondly, while they look impressive, they’re surprisingly surprisingly good.simpleWhat I love about puff pastry is how easy it is to make.cost-effectiveWhat are some of the best ingredients to use in a recipe that will not break the bank?versatilityCan you customize the filling with different flavors to suit your taste? I once tried adding a touch of almond extract, and it was heavenly. If you love cannoli or sfogliatella, you’re going to absolutely adore these Italian Cannoncini!
How do you make Italian Cannoncini?
Quick Overview
How do you make Italian Cannoncini? We’re starting with store-bought puff pastry to save time, rolling it out, cutting it into strips, and wrapping them around cone-shaped molds. After baking until golden brown and crispy, we’ll let them cool completely before filling them with a creamy ricotta filling. What’s the best part about making a delicious pastry?
Ingredients
For the Cannoncini:
* 1 sheet (14.1 oz) frozen puff pastry, thawed * 1 large egg, beaten (for egg wash) * Powdered sugar, for dusting.
For the Filling:
* 15 ounces ricotta cheese, well drained * 1/2 cup powdered sugar * 1/4 cup mini chocolate chips (optional) * 1 teaspoon lemon zest (optional)
What is the best step by step
Step 1: Preheat & Prep Pan
How do you bake cannoncini? I always line my baking sheet with parchment paper for easy cleanup – it’s a lifesaver!
Step 2: Prepare the Pastry
On a lightly floured surface, gently unfold the thawed puff pastry sheet. Roll it out slightly to make it a little thinner – about 1/8 inch thick. This will help the cannoncini get extra crispy. Using a sharp knife or pizza cutter, cut the pastry into strips about 1 inch wide. The length will depend on the size of your molds, but aim for about 10-12 inches long.
Step 3: Shape the Cannoncini
If you don’t have cannoncini molds, you can easily make your own by rolling aluminum foil into cone shapes. Starting at the pointed end of the mold, wrap a strip of pastry around it, slightly overlapping each layer. Brush the end with a little beaten egg to seal it. Repeat with remaining pastry strips and molds.
Step 4: Bake
Place the prepared cannoncini on the greased baking sheet. Brush them lightly with the beaten egg – this will give them a beautiful golden-brown color. Is it safe to bake for 15 minutes? I always rotate the baking sheet halfway through to ensure even baking.
Step 5: Cool
Once the cannoncini are golden brown, remove them from the oven and let them cool completely on the baking sheet before removing them from the molds. When they’re cool enough to handle, gently twist and slide them off the molds.
Step 6: Prepare the Filling
While the cannoncini are cooling, prepare the filling. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. If you’re adding chocolate chips or lemon zest, gently fold them in now. I sometimes add a tablespoon of heavy cream to make it extra smooth and decadent. It’s a game changer!
Step 7: Fill the Cannoncini
Once the cannoncini are completely cool and the filling is ready, it’s time to assemble! Transfer the filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a zip-top bag and snip off a corner. Gently pipe the filling into each end of the cannoncini, filling them completely.
Step 8: Dust & Serve
How do you dust cannoncini with powdered sugar?
What should I serve it with?
Italian Cannoncini are delicious on their own, but they’re even better paired with the right accompaniments.For Breakfast: Enjoy them with a strong cup of Italian coffee – cappuccino or espresso are perfect choices. The bitterness of the coffee complements the sweetness of the cream and pastry beautifully.
For Brunch:Serve them alongside a platter of fresh fruit and cheeses for an elegant and satisfying brunch spread. A glass of Prosecco or a Bellini would be the perfect pairing.As Dessert:What are some good after-dinner drinks to pair with a dessert wine like Vin Santo or Moscato d’Asti?For Cozy Snacks:I love pairing these with chamomile or Earl Grey. My family loves them after dinner so that is also a great snack. What makes them so special?
What are some tips for perfecting Italian Cannoncini?
What are some tips for making Italian Cannoncini?Ricotta Prep: Make sure to drain the ricotta cheese really well before using it in the filling. Excess moisture will make the filling runny. I usually wrap the ricotta in cheesecloth and let it drain in the refrigerator for at least a few hours, or even overnight.
Mixing Advice: Don’t overmix the filling! Overmixing can make the ricotta cheese grainy. Mix just until the ingredients are combined and smooth.
Pastry Shaping:When wrapping pastry strips around the molds, make sure to overlap each layer slightly. This will prevent the filling from leaking out.Ingredient Swaps:I’ve tried adding a splash of Amaretto, and it was amazing. Can you substitute ricotta for mascarpone?baking tips:Cannoncini can burn easily. Keep a close eye on them while they’re baking, as they can burn easily. If they start to brown too quickly, tent them with foil.Filling Timing:Fill the cannoncini just before serving to prevent the pastry from getting soggy. If you need to make them ahead of time, store the shells and filling separately and assemble them right before serving. What is worse than soggy shells?
What are some Storing and Reheating Tips?
If you happen to have leftover Italian Cannoncini (which is a rare occurrence in my house), here’s how to store them:Room Temperature:Cannoncini are best enjoyed fresh, but they can be stored at room temperature for up to 2 hours. After that, they should be refrigerated.Refrigerator Storage: What is theCannoncini: Store filled cannoncini in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pastry will soften over time.How do I use a freezer I don’t recommend freezing filled cannoncini, as the filling can become watery and the pastry can lose its crispness. However, you can freeze the unfilled shells for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw them completely before filling.
What is Glaze Timing Advice? It is ideal to fill them with glaze right before you eat them to preserve the fresh quality as much as possible.
What are the most frequently asked questions on Quora
Final Thoughts
What are Italian Cannoncini? What are some of the best desserts to make on a weeknight? From the crispy, flaky pastry to the smooth, creamy filling, every bite is a burst of flavor. If you love this recipe, you might also enjoy my other Italian-inspired desserts, like my classic tiramisu or my Lemon Ricotta cake. I hope you give these Italian Cannoncini a try – I promise you won’t be disappointed! Happy baking, and can’t wait to hear how yours turn out! Is there a way to adjust the flavors in the recipe?
Italian Cannoncini Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1.5 cups Water
- 1 tablespoon Butter melted
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 cups Custard filling recipe to follow
Instructions
Preparation Steps
- In a bowl, combine flour, sugar, and salt. Make a well in the center and gradually add water and melted butter. Mix until a smooth dough forms.
- Roll out the dough thinly and cut into 4 inch wide strips. Wrap each strip around a cannoncini cone.
- Bake at 375°F for 20 minutes until golden brown. Once cooled, fill with custard.
