Italian Cream Stuffed Cannoncini

Ingredients

For the pastry:

• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp water
• Powdered sugar, for dusting

For the Italian cream filling:

• 1 cup mascarpone cheese (room temperature)
• ½ cup heavy whipping cream
• ⅓ cup powdered sugar (adjust to taste)
• ½ tsp vanilla extract
• Zest of ½ lemon (optional, for brightness)

Optional for garnish:

• Chopped pistachios, mini chocolate chips, or crushed hazelnuts

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the thawed puff pastry sheet into 1-inch wide strips.
3. Lightly grease metal cannoli forms (or sugar cones wrapped in foil if you don’t have them).
4. Wrap each strip around the cannoli form, overlapping slightly. Seal the end with a bit of water.
5. In a small bowl, beat the egg with 1 tbsp water. Brush the wrapped pastry with the egg wash.
6. Bake for 12–15 minutes, or until golden and puffed. Let them cool slightly, then gently remove from the forms and cool completely.
7. Meanwhile, make the filling:
   • In a bowl, whip the mascarpone with powdered sugar and vanilla extract until smooth.
   • In a separate bowl, whip the heavy cream to stiff peaks.
   • Fold the whipped cream into the mascarpone mixture until smooth and fluffy. Add lemon zest if using.
8. Transfer the filling to a piping bag fitted with a round or star tip. Pipe the cream into each cooled cannoncini shell from both ends.
9. Dust with powdered sugar and garnish with chopped nuts or mini chocolate chips if desired.
10. Chill for 15–30 minutes before serving for best texture.

Enjoy your crisp, creamy Italian treat!

Let me know if you want a chocolate version or a custard-style filling instead.