Cannoncini are those crisp, hollow, tube-shaped pastries (think little cream-filled “horns”) that are perfect for holding rich, velvety Italian cream filling. This is the kind of dessert you’d see in an old-world Italian bakery or served at festive gatherings.
Here’s a classic recipe with a traditional Southern-Italian twist using cream, coconut, and a touch of rum or vanilla.
🍰 Italian Cream Stuffed Cannoncini
Yields: About 12–16 cannoncini
Time: 1½–2 hours (including cooling)
Ingredients
For the cannoncini shells:
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1 package (12–14) pre-made cannoli shells (or homemade fried pastry tubes)
For the filling:
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8 oz cream cheese, softened
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1 cup heavy whipping cream
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½ cup powdered sugar (adjust to taste)
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½ tsp vanilla extract
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1–2 tsp dark rum or amaretto (optional, for traditional flavor)
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¼ cup finely shredded sweetened coconut (optional)
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2 tbsp finely chopped walnuts or pecans (optional)
For garnish:
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Powdered sugar for dusting
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Mini chocolate chips or shaved chocolate (optional)
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Toasted coconut or chopped nuts
Instructions
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Prepare the filling
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In a medium bowl, beat cream cheese until smooth.
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In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
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Gently fold whipped cream into cream cheese until smooth and fluffy.
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Stir in vanilla, rum (if using), coconut, and nuts. Chill filling for at least 20 minutes for easier piping.
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Fill the cannoncini
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Transfer filling to a pastry bag fitted with a medium round tip (or a zip-top bag with a corner cut).
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Carefully pipe filling into each cannoncini shell, filling from one end to the other without cracking the shell.
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Garnish
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Dust with powdered sugar.
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Sprinkle toasted coconut, chopped nuts, or mini chocolate chips on the ends of the filled shells if desired.
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Serve
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Chill for 10–15 minutes before serving for best texture.
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Serve on a platter for a stunning presentation — perfect for parties, holidays, or an elegant dessert course.
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Tips
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Make-ahead: Cannoncini shells can be filled a few hours ahead and stored in the refrigerator, but don’t fill too far in advance or shells can soften.
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Homemade shell option: If you want the full traditional experience, you can make cannoli dough, fry into tubes, and dust lightly with powdered sugar before filling.
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Flavor variations: Add finely chopped candied orange peel or a hint of almond extract for a festive twist.
If you want, I can also give you the “Southern Italian Cream Style” version — the one where the filling has coconut, pecans, and a touch of cream cheese whipped into a light, airy texture that really makes the cannoncini sing.
Do you want me to do that?
