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.
Ingredients:
- 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)
Directions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Spoon a small amount of the ricotta mixture onto one end of each pastry strip.
- 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.
- Place the filled pastry cones on the prepared baking sheet, seam side down.
- Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and allow the cannoncini to cool slightly before serving.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
- 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!
