The Crisp and Buttery Italian Cream Filled Cannoncini. There is an Italian pastry called “cannoncini”, which means “little cannons”. These are a bit like cannoli, but filled with pastry cream instead of ricotta cheese. Cannoncini are very similar to cream sticks. See below for a recipe for the pastry and the filling.     SERVING: Makes: 10 Cannoncini INGREDIENTS: Dough:   1 cup cake or pastry flour 1-1/2 teaspoons salt 1 stick unsalted butter, at cool room temperature, and cut into 1/2-inch pieces 2-1/4 cups flour (all-purpose unbleached) 1 cup cold water (plus 1-2 tablespoons if needed) 1 egg, beaten 1/3 cup sugar   Filling: 1-1/2 cups Pastry Cream (See recipe below)   METHOD: Mix both flours together in a large mixing bowl. Stir in salt. Add butter and work it in with your fingertips, or pastry blender until 20 mixture resembles coarse meal. Mix 1 cup water and the lemon juice and gradually add to flour mixture, tossing with fork until evenly moistened and dough begins to clean sides of bowl. If too may dry, add a bit more water 1 tablespoon as a time, as needed out Turn out onto floured work surface and press (DO NOT KNEAD) … Continue reading How to make Italian Cream Filled Cannoncini