Italian Cream Stuffed Cannoncini: 

Cannoncini, those delightful Italian pastries also known as “little cannons,” are a testament to Italy’s rich culinary tradition. These sweet, flaky pastries are typically filled with cream, and in this recipe, we take them to the next level by infusing them with an Italian cream that’s decadently rich and delicious. Whether you’re hosting a special occasion or simply want to savor a taste of Italy, these Italian Cream Stuffed Cannoncini are the perfect treat.


For the Cannoncini Dough:

  • 2 sheets of puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

For the Italian Cream Filling:

  • 1 cup ricotta cheese
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/4 cup toasted and finely chopped hazelnuts
  • 1/4 cup chocolate chips
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract

For Dusting (Optional):

  • Powdered sugar


Step 1: Prepare the Italian Cream Filling

  1. In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, toasted and finely chopped hazelnuts, chocolate chips, lemon zest, and pure vanilla extract.
  2. Mix the ingredients until you have a creamy, well-combined filling. Place it in the refrigerator while you prepare the pastry.

Step 2: Prepare the Cannoncini Dough

  1. Preheat your oven to the temperature specified on your puff pastry package or 375°F (190°C) for homemade pastry.
  2. Roll out the puff pastry sheets into rectangles on a floured surface.
  3. Using a knife or a pizza cutter, cut each pastry sheet into approximately 12 triangles.

Step 3: Assemble the Cannoncini

  1. Take a triangle of puff pastry and gently stretch it a bit to make it slightly longer.
  2. Place a small spoonful of the Italian cream filling at the base of the triangle.
  3. Starting from the base, roll the triangle up, wrapping the filling inside, until you have a cone-shaped pastry.
  4. Place the filled cannoncini on a baking sheet lined with parchment paper, with the pointed end facing down.

Step 4: Egg Wash and Bake

  1. Brush the tops of the cannoncini with the beaten egg to give them a beautiful golden sheen when baked.
  2. Bake in the preheated oven according to your puff pastry package instructions, or until the cannoncini are puffed and golden brown.

Step 5: Dust and Serve (Optional)

  1. Once the cannoncini are out of the oven and have cooled slightly, you can dust them with powdered sugar for an extra touch of sweetness and a classic Italian finish.

Step 6: Serve and Enjoy!

  1. Serve your Italian Cream Stuffed Cannoncini while they’re still warm, allowing the creamy filling to contrast with the flaky pastry in a delightful and heavenly way.


Italian Cream Stuffed Cannoncini is a dessert that brings a taste of Italy right to your table. The combination of flaky puff pastry and a rich Italian cream filling makes for a treat that’s as beautiful as it is delicious. Whether you’re entertaining guests or simply indulging yourself, these cannoncini will transport you to the charming cafes of Italy, one bite at a time.

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