Oh my goodness, let me tell you about *italian cream stuffed cannoncini*! These delightful pastries are like little bites of heaven. Seriously, every time I take a bite, it’s like a party in my mouth! I remember the first time I tried them at a quaint Italian café. The crispy shell filled with that luscious, creamy ricotta mixture was just magical. I was hooked! They’re so popular in Italian cuisine, and for good reason. The balance of the crunchy shell with the sweet, light filling is absolutely irresistible. Whether it’s a special occasion or just a sweet treat for yourself, these cannoncini are perfect. Trust me, once you make them, you’ll want to share them with everyone—or maybe keep them all to yourself!
Ingredients List
- 1 package of cannoli shells
- 2 cups fresh ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
- Chocolate shavings for garnish
How to Prepare *Italian Cream Stuffed Cannoncini*
Alright, let’s dive into making these dreamy *italian cream stuffed cannoncini*! It’s super simple, and I promise you’ll have fun with it. Grab your ingredients and let’s get started!
Step-by-Step Instructions
- In a large mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix them together until you get a smooth, creamy texture. This is where the magic begins!
- Now, in a separate bowl, whip the heavy cream until you see those lovely stiff peaks forming. It should be light and fluffy, which is exactly what we want.
- Gently fold the whipped cream into the ricotta mixture. Take your time with this step! You want to keep that airy texture, so be gentle and use a spatula to incorporate everything.
- Next, grab a piping bag (or a sturdy zip-top bag if you don’t have one) and fill it with your creamy filling. If you’re using a zip-top bag, just cut off one corner for easy piping.
- Now comes the fun part! Pipe the cream into each cannoli shell, filling them generously but not overflowing. You want that lovely filling to peek out just a bit!
- Once they’re all filled, sprinkle some chocolate shavings on top. This adds a nice touch of elegance and extra flavor.
- Finally, chill the filled cannoncini in the refrigerator for at least 30 minutes. This helps the filling set and makes them even more delightful when you’re ready to serve!
And there you go! You’re just a few steps away from enjoying these Italian treats. Trust me, they’ll be the highlight of any gathering!
Tips for Success
To make sure your *italian cream stuffed cannoncini* turn out absolutely perfect, here are a few handy tips! First, always use fresh ricotta cheese for the best flavor—trust me, it makes a world of difference! If you can, strain the ricotta in a cheesecloth for a couple of hours to remove excess moisture; this will keep your filling from being too runny.
When whipping the heavy cream, make sure your bowl and beaters are cold; this helps achieve those lovely stiff peaks more easily. And remember, don’t rush the folding process—gently combine the whipped cream with the ricotta to keep that light, airy texture. Lastly, chill your filled cannoncini before serving; it not only helps the filling set but also enhances the flavors. Enjoy every delicious bite!
Nutritional Information
Here’s the scoop on the nutritional values for your *italian cream stuffed cannoncini*! Each serving, which is one delightful cannoli, contains approximately:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 17g
- Sugar: 10g
- Protein: 3g
Keep in mind these values are estimates and can vary based on the specific brands and measurements you use. Enjoy indulging in these creamy treats while keeping an eye on the numbers!
FAQ Section
I know you might have some burning questions about making these scrumptious *italian cream stuffed cannoncini*, so let’s dive right into it! Here are some common queries I often hear, and I’m here to help clear things up.
Common Questions Answered
Can I use a different type of cheese? Absolutely! While ricotta is traditional, you can mix in some mascarpone for a richer flavor. Just keep in mind that it may change the texture a bit.
How do I store leftover cannoncini? If you have any left (which is rare!), store them in an airtight container in the fridge. They’ll keep for about 2 days, but they’re best enjoyed fresh!
Can I make the filling ahead of time? Yes, you can prepare the filling up to a day in advance! Just keep it covered in the fridge until you’re ready to fill the shells. Fill them just before serving to keep that lovely crunch!
What should I serve with cannoncini? These delicious pastries pair wonderfully with a side of fresh berries or a drizzle of chocolate sauce. You could even serve them with a strong espresso for that authentic Italian experience!
Can I freeze filled cannoncini? I wouldn’t recommend freezing them once they’re filled, as the shells can get soggy. However, you can freeze unfilled shells! Just make sure they’re well-sealed, and fill them when you’re ready to enjoy.
Why You’ll Love This Recipe
Honestly, making *italian cream stuffed cannoncini* is a total game-changer! Here’s why you’re going to adore this recipe:
- Quick and Easy: You can whip these up in just 30 minutes, making them perfect for last-minute gatherings or a sweet craving!
- No-Bake Delight: No oven? No problem! This recipe is entirely no-bake, which means less mess and fuss.
- Impressive Presentation: They look so fancy and elegant—your friends will think you spent hours in the kitchen!
- Customizable: Feel free to get creative! You can play around with different toppings or even mix in flavors to the filling.
- Decadent Flavor: The combination of the crispy shell and creamy filling is simply divine, making each bite a little slice of heaven!
Trust me, once you try these cannoncini, they’ll become a regular in your dessert rotation!
Storage & Reheating Instructions
Storing your *italian cream stuffed cannoncini* is super easy! If you happen to have any leftovers (which I highly doubt!), place them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. Just remember, the longer they sit, the less crunchy the shells will be. So, they’re best enjoyed right after making!
If you’ve got unfilled cannoli shells, you can freeze those for up to a month. Just make sure they’re tightly wrapped to avoid freezer burn. When you’re ready to enjoy, simply fill them with the cream mixture fresh for that delightful crunch and creamy goodness!
Print
Italian Cream Stuffed Cannoncini: 7 Irresistible Tips
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Italian cream filled pastries.
Ingredients
- 1 package of cannoli shells
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Chocolate shavings for garnish
Instructions
- In a bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the ricotta mixture gently.
- Fill a piping bag with the cream mixture.
- Pipe the cream into each cannoli shell.
- Sprinkle chocolate shavings on top.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Use fresh ricotta for best flavor.
- Chill the filled cannoli before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: italian cream stuffed cannoncini
