Italian Cream Stuffed Cannoncini (Print Version)

# Ingredients:

01 - 1 package puff pastry sheets.
02 - 1 egg (for egg wash).
03 - 1 tablespoon sugar (optional).
04 - 1 cup mascarpone cheese.
05 - 1 cup heavy cream, chilled.
06 - 1/2 cup powdered sugar.
07 - 1 teaspoon vanilla extract.
08 - 1 lemon, zested (optional).
09 - Powdered sugar for dusting.
10 - Cocoa powder or chocolate shavings (optional).

# Instructions:

01 - Heat oven to 375°F. Cut puff pastry into 1-inch strips and wrap around molds. Brush with egg wash.
02 - Bake 15-20 minutes until golden. Cool completely on rack.
03 - Whip mascarpone, cream, powdered sugar and vanilla until soft peaks form. Add lemon zest if using.
04 - Remove shells from molds. Pipe cream filling into each shell.
05 - Dust with powdered sugar and optional cocoa powder or chocolate shavings.

# Notes:

01 - Can make cream filling ahead.
02 - Best served fresh.
03 - Unfilled shells can be frozen.

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