Italian Lemon Cream Stuffed Cannoncini

Serving: These lemon cream stuffed cannoncini are best served fresh, but they can be prepared a few hours ahead of time and kept refrigerated until ready to serve.

Storage: Store any leftover stuffed cannoncini in an airtight container in the refrigerator for up to 2 days. The puff pastry may lose some of its crispness over time, but the filling will remain delicious.

Variations:

Fruit Variations: Swap the lemon cream for other citrus creams, such as orange or lime, for a different flavor profile.

Pastry Variations: Instead of puff pastry, you can use shortcrust pastry or phyllo dough for a different texture.

FAQ:

Can I make the lemon cream in advance? Yes, the lemon cream can be made a day ahead and stored in the refrigerator until you are ready to fill the cannoncini.

Do I need a cannoncini mold to make these? While traditional cannoncini molds are ideal, you can also use metal cones or even make your own mold using rolled aluminum foil if you don’t have a mold.

These Italian Lemon Cream Stuffed Cannoncini will transport you straight to Italy with every bite—crispy, creamy, and bursting with fresh lemon flavor. Enjoy!