Italian Cream Stuffed Cannoncini


  • 1 sheet of puff pastry, thawed
  • 1/2 cup heavy cream
  • 1/4 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped hazelnuts
  • 1 egg, beaten
  • Granulated sugar for sprinkling


  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whip together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form. Fold in the chopped hazelnuts.
  3. On a floured surface, roll out the puff pastry sheet into a large rectangle. Cut the rectangle into 8 triangles.
  4. Spoon a heaping tablespoon of the cream mixture onto the wide end of each triangle. Roll up the triangles, starting from the wide end, and place them on a baking sheet lined with parchment paper. Brush each cannoncini with beaten egg and sprinkle with granulated sugar.
  5. Bake the cannoncini for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.

Enjoy your Italian Cream Stuffed Cannoncini with a cup of coffee or tea. Buon appetito!

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