Ingredients:
For the Cannoncini Dough:
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- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup granulated sweetener (suitable for baking)
- 1/4 teaspoon salt
- 1/2 cup cold water
For the Italian Cream Filling:
- 1 cup part-skim ricotta cheese
- 1/2 cup non-fat Greek yogurt
- 1/4 cup powdered sweetener
- 1 teaspoon vanilla extract
- Zest of one lemon
For the Topping:
- Confectioners’ sugar for dusting
Instructions:
Step 1: Preparing the Cannoncini Dough
- In a large mixing bowl, combine the flour, sweetener, and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to incorporate it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Shaping and Baking Cannoncini
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to 1/8-inch thickness.
- Cut the dough into rectangles and roll each rectangle around a metal cone or cannoli mold, sealing the edge with a dab of water.
- Place the rolled dough on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until golden brown. Let them cool completely.
Step 3: Preparing the Italian Cream Filling
- In a mixing bowl, combine ricotta cheese, Greek yogurt, powdered sweetener, vanilla extract, and lemon zest. Mix until smooth and creamy.
Step 4: Assembling the Cannoncini
- Once the cannoncini shells are cooled, fill them generously with the Italian cream mixture using a piping bag.
- Dust the filled cannoncini with a sprinkle of confectioners’ sugar for an elegant finish.
