Italian Cream Stuffed Cannoncini

### **How to Make Italian Cream Stuffed Cannoncini**

#### **Step 1: Prepare the Pastry Tubes**
1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a lightly floured surface. If using store-bought puff pastry, you may want to cut the sheet into strips about 1 inch wide and 6-8 inches long.
3. Lightly grease a set of metal cannoli tubes or any cylindrical object like a thick dowel or wooden spoon handle that can help form the tube shape.
4. Gently wrap each strip of puff pastry around the tube, overlapping slightly. Make sure the edges are pressed together to avoid the pastry opening up while baking.
5. Brush the wrapped pastry with the beaten egg to give it a golden, crispy finish during baking.

#### **Step 2: Bake the Pastry**
1. Arrange the wrapped puff pastry tubes on a baking sheet lined with parchment paper.
2. Bake for 15-20 minutes or until the pastry is golden brown and puffed up. The edges should be crisp and lightly browned.
3. Remove from the oven and allow the pastry to cool on the baking sheet for a few minutes before carefully removing the tubes. Let them cool completely on a wire rack.

#### **Step 3: Make the Cream Filling**
1. In a medium bowl, whisk together the heavy cream and mascarpone cheese until smooth.
2. Add the powdered sugar and vanilla extract to the mixture, continuing to whisk until the cream becomes thick and forms soft peaks.
3. For an added layer of richness, gently fold in the pastry cream or custard. This step is optional, but it adds a silky smooth texture to the filling.

#### **Step 4: Assemble the Cannoncini**
1. Once the pastry tubes have cooled completely, carefully pipe or spoon the creamy filling into each tube.
2. You can use a piping bag with a small round tip for a more precise filling or simply spoon the cream in, making sure each tube is filled generously.
3. Once filled, dust the cannoncini with powdered sugar for an elegant, finishing touch.

#### **Step 5: Serve and Enjoy!**
1. Serve your Italian Cream Stuffed Cannoncini as an after-dinner treat, at a party, or as a special dessert to accompany your coffee.
2. If desired, garnish with a drizzle of chocolate sauce, fresh berries, or a sprinkle of cinnamon for extra flavor.

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### **Tips for Perfect Italian Cream Stuffed Cannoncini**

1. **Chill the Pastry**: Before baking, chilling the puff pastry in the refrigerator for about 30 minutes can help maintain its structure and prevent it from becoming too soft during baking.
2. **Make-Ahead Option**: You can prepare the puff pastry tubes in advance and store them in an airtight container. Fill them with the cream just before serving to keep the pastries crisp.
3. **Pastry Cream Substitute**: If you don’t have pastry cream on hand, you can substitute it with a store-bought custard or make your own at home.
4. **Flavor Variations**: Experiment with different flavored creams, such as lemon curd, chocolate mousse, or even a simple whipped cream for a lighter version.

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### **Why This Recipe is a Winner**

Italian Cream Stuffed Cannoncini are the perfect blend of flaky pastry and creamy filling, making them an irresistible dessert that’s bound to be a hit. Whether you’re celebrating a special occasion or treating yourself to something delicious, these pastries offer a taste of Italy in every bite. The balance of textures and flavors makes them an unforgettable addition to your dessert repertoire.

Give this recipe a try, and enjoy a little slice of Italy right at home!