Ingredients
Scale
- 250g all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 125g unsalted butter, cold and cubed
- 2-3 tbsp white wine or water
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
- Vegetable oil (for frying)
For the Cream Filling:
- 250ml heavy cream
- 50g powdered sugar
- 1 tsp vanilla extract
- Optional: mascarpone or ricotta cheese for added richness
Instructions
- In a large bowl, combine the flour, sugar, and salt. Mix well to evenly distribute the dry ingredients.
- Add the cold, cubed unsalted butter to the flour mixture. Use your fingertips or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
- Gradually add the white wine or cold water, one tablespoon at a time, mixing until the dough begins to come together. Be careful not to overwork the dough.
- Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and roll it out to about 2-3 mm thickness on a lightly floured surface.
- Cut the dough into strips approximately 1-2 inches wide.
- Wrap each strip around metal cannoli tubes, embedding the edges well to prevent leakage during frying.
- Heat vegetable oil in a deep fryer or large pot over medium heat and fry the pastry tubes until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- Carefully slide out the metal tubes once cooled slightly to reveal the hollow pastry shells.
- In a mixing bowl, whip the heavy cream until soft peaks form, then add the powdered sugar and vanilla extract, continuing to beat until stiff peaks develop.
- For extra richness, fold in mascarpone or ricotta cheese.
- Transfer the cream to a piping bag fitted with a star tip.
- Cut the ends of the cooled cannoli shells and pipe the cream into each pastry until full.
- Dust the filled cannoncini with powdered sugar before serving.
Notes
- Store leftover cannoncini in an airtight container in the refrigerator for up to 1 day.
- Best filled just before serving to maintain the crispiness of the pastry.
- For better storage, keep the shells and cream separate until just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying, Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cannoncini
- Calories: 220 Kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg