Description
Cannoncini are delicious Italian pastries filled with a rich cream, offering a delightful sweetness in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cream filling)
Instructions
- In a bowl, mix flour and butter until crumbly.
- Add water, sugar, egg, and vanilla extract; mix until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough and cut it into triangles.
- Wrap the triangles around cannoli tubes and bake for 15-20 minutes.
- Let them cool before removing from tubes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fill the cooled cannoncini with the cream filling.
- Dust with powdered sugar before serving.
Notes
- Ensure the dough is chilled for easier handling.
- You can use different flavorings for the cream filling, such as chocolate or coffee.
- Store filled cannoncini in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cannoncino
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg