Go Back

Italian Cream Bombs

These delightful Italian Cream Bombs are miniature explosions of flavor wrapped in a fluffy, sweet shell, filled with creamy mascarpone and topped with crunchy nuts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cream filling
  • 1 cup mascarpone cheese The magic maker!
  • 1/2 cup heavy cream For a rich texture.
  • 1/4 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
For the dough
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk
  • A pinch of salt
For the topping
  • 1/2 cup crushed pistachios or hazelnuts Get fancy with that crunch!

Method
 

Preheat the Oven
  1. Preheat your oven to 375°F (190°C).
Make the Cream Filling
  1. In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until fluffy and smooth. Set it aside in the fridge.
Prepare the Dough
  1. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Mix it Up
  1. Gradually add the milk, stirring until the dough comes together.
Form the Bombs
  1. Scoop out a tablespoonful of dough, flatten it, place a dollop of the cream filling in the center, and fold the dough over to create a ball.
Bake
  1. Place the cream-filled balls on a baking sheet lined with parchment paper and bake for 20-25 minutes or until they are golden brown.
Decorate
  1. Once cooled, roll the tops in crushed pistachios or hazelnuts.

Notes

For a personal touch, consider switching the filling up to include chocolate chips or fruit preserves. Best enjoyed fresh, but can be kept in the fridge in an airtight container for a couple of days.