1. Prepare the Cannoncini Dough:
- If using store-bought puff pastry sheets, follow the package instructions for thawing.
- Roll out the puff pastry into a rectangle and cut it into strips, about 1 inch wide.
- Wrap each strip around a metal or wooden cone mold, starting from the tip and working your way down, slightly overlapping the layers.
- Place the wrapped cones on a baking sheet and bake according to the puff pastry package instructions or until golden brown and crispy.
- Allow the baked cannoncini to cool completely before removing the molds.
2. Make the Cream Filling:
- In a bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest (if using) until well combined.
- Gently fold the whipped cream into the mascarpone mixture until smooth.
- Transfer the cream filling into a piping bag fitted with a star tip.
3. Fill the Cannoncini:
- Once the baked cannoncini have cooled, pipe the cream filling into each one, starting from one end and working your way to the other.
- You can also dip the ends of the filled cannoncini in melted chocolate or sprinkle them with powdered sugar for garnish.
4. Serve:
Arrange the filled and garnished cannoncini on a serving platter and dust them with powdered sugar if desired.
Enjoy your homemade Italian Cream Stuffed Cannoncini! This delightful pastry is perfect for special occasions or as a sweet treat for any time.