Italian Cream Stuffed Cannoncini Recipe

Indulge in the delightful flavors of Italy with these exquisite Italian cream stuffed cannoncini. Crisp, flaky pastry filled with a creamy, decadent filling, these treats are sure to transport your taste buds to the streets of Rome.


  • 1 sheet of puff pastry, thawed
  • 1 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup chopped pistachios
  • Powdered sugar, for dusting (optional)


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until well combined and smooth. Fold in the chopped pistachios.
  3. Roll out the puff pastry sheet on a lightly floured surface into a rectangle. Using a sharp knife or a pizza cutter, cut the pastry into strips, about 1 inch wide and 4 inches long.
  4. Spoon a small amount of the ricotta mixture onto one end of each pastry strip.
  5. Starting from the end with the ricotta mixture, carefully roll up each pastry strip, forming a cone shape. Make sure to seal the edges tightly.
  6. Place the filled pastry cones on the prepared baking sheet, seam side down.
  7. Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and crisp.
  8. Remove from the oven and allow the cannoncini to cool slightly before serving.
  9. Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
  10. Enjoy your homemade Italian cream stuffed cannoncini as a delightful dessert or snack with a cup of espresso or your favorite Italian coffee. Buon appetito!

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