Description
These Italian cream stuffed cannoncini are a delightful treat with a crispy, flaky pastry filled with a rich cream that’s perfect for any occasion.
Ingredients
For the Pastry:
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
For the Cream Filling:
- 1 cup ricotta cheese
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- Prepare the Pastry: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions.
- Shape the Cannoli: Cut the puff pastry into strips and wrap them around metal cannoli tubes, overlapping slightly. Brush with egg wash.
- Bake: Bake the pastry tubes until golden brown and crispy, about 15-20 minutes. Let cool.
- Make the Filling: In a bowl, mix ricotta cheese, confectioners’ sugar, and vanilla until smooth. Stir in chocolate chips and pistachios.
- Fill the Cannoli: Carefully remove the pastry from the tubes and pipe the cream filling into each end. Sprinkle with extra pistachios and chocolate chips. Serve and enjoy!
Notes
- Make sure the pastry is completely cooled before filling to prevent the cream from melting.
- You can dust the cannoncini with powdered sugar before serving for an extra touch.
