Italian Cream Stuffed Cannoncini Recipe

Indulge in the delightful flavors of Italian cuisine with this scrumptious recipe for Cannoncini filled with creamy goodness. These flaky pastry treats are sure to impress at any gathering or simply satisfy your sweet cravings.


  • 1 sheet 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


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix well until smooth and creamy. Stir in chopped pistachios.
  3. Roll out the puff pastry sheet on a lightly floured surface. Cut it into 8 equal rectangles.
  4. Spoon a generous dollop of the ricotta mixture onto one end of each rectangle. Roll the pastry around the filling to form a cone shape, making sure to seal the edges.
  5. Place the filled pastry cones on the prepared baking sheet, seam side down. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
  6. Once baked, remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.
  7. Enjoy your delicious Italian cream stuffed cannoncini as a delightful dessert or snack! Buon appetito!

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