Best 8 Easy Anginetti Cookie Creampuffs Recipes

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Indulge in the delightful symphony of flavors with our easy-to-follow recipe for cream puffs filled with a luscious anginetti cookie cream. This delectable treat combines the delicate crunch of the cookies and the velvety smoothness of the filling, creating a delightful experience in every bite. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating these irresistible cream puffs, perfect for any occasion. Gather your ingredients and let's embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ANGINETTI



Anginetti image

These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 3 dozen cookies

Number Of Ingredients 9

3/4 cup granulated sugar
6 tablespoons unsalted butter, melted
3 tablespoons olive oil
Zest and juice of 2 lemons
3 large eggs
2 3/4 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup confectioners' sugar, or more as needed

Steps:

  • With a mixer, combine the granulated sugar, butter, olive oil and lemon zest . Add the eggs, one at a time, and continue to beat for 1 minute.
  • Whisk together the flour, baking powder and salt, and mix into the lemon mixture until a soft dough forms. Cover the dough with plastic wrap and refrigerate, 1 hour.
  • Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats.
  • Divide the dough into thirds. Cut each third in half, then repeat. (You should have 12 small pieces of dough.)
  • On a surface lightly dusted with flour, roll each piece out into a 1/2-inch-thick log, then cut each into 3 pieces. Coil each piece into a small bun shape, bringing the end up over the top and pinching to seal. (Don't worry if they look funny; the glaze will cover any screw-ups.) Repeat with all the pieces, then arrange on the prepared cookie sheets at least 3 inches apart.
  • Bake in batches, rotating the pans halfway through, 18 to 20 minutes. Set aside to cool completely, about 20 minutes.
  • Place the confectioners' sugar in a small bowl and break up any large clumps with a whisk. Add the juice of 1/2 a lemon and whisk until a smooth glaze forms (if the glaze is too thick, add a bit more lemon juice; if it is too thin, add a bit more sugar).
  • Dip the tops of each cookie into the glaze and allow the excess to drip back into the bowl. Place on a wire rack to dry, then store in an airtight container. Cookies will keep for 5 days at room temperature, or 3 weeks frozen.

ANGINETTI CREAM PUFF COOKIES



Anginetti Cream Puff Cookies image

I had these at my future mother inlaws house. These are so yummy and make a great dessert for a party.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
2 tablespoons sugar
8 ounces Cool Whip
20 ounces crushed pineapple
5 ounces Stella Doro anginetti cookies

Steps:

  • Prepare anginetti by slicing off tops. Hold aside.
  • Drain crushed pineapple, leaving a little juice.
  • Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
  • Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
  • Drop filling from tablespoon onto bottom layers of cookies, replace top.
  • Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
  • This recipe can be cut in half.

ANGINETTI CREAM PUFFS



ANGINETTI CREAM PUFFS image

Categories     Dessert

Yield 8

Number Of Ingredients 4

1 package Stella D'Oro Anginetti cookies
8 1/4 ounces crushed pineapple
1 cup cool whip
3 ounces softened cream cheese

Steps:

  • Drain pineapple. Mix cool whip & cream cheese for 1 minute. Add crushed pineapple and blend for about 1 minute at low speed. Drop filling from tablespoons onto bottom layer of cookie. Replace tops and refrigerate over night. Sprinkle with powdered sugar.

ANGINETTI CREAM PUFFS RECIPE - (5/5)



Anginetti Cream Puffs Recipe - (5/5) image

Provided by lisapearce

Number Of Ingredients 4

1 (8 1/4 ounce) can crushed pineapple
8 ounces Cool Whip or Dream Whip
3 ounces cream cheese
Stella D'Oro Anginetti cookies

Steps:

  • Prepare cookies by slicing off the tops. Drain pineapple, leaving a little juice. Beat Cool Whip and cream cheese for one minute. Add crushed pineapple and blend for one minute. Put filling on bottom layer of cookies and replace tops.

ANGINETTES



Anginettes image

A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!

Provided by Katy

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 40m

Yield 48

Number Of Ingredients 12

½ cup margarine
½ cup white sugar
3 eggs
½ teaspoon vanilla extract
½ orange, juiced
3 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 cup confectioners' sugar
1 teaspoon fresh lemon juice
2 tablespoons milk
¼ cup sprinkles or colored sugar for decoration

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks.
  • In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 12.7 g, Cholesterol 11.7 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 61 mg, Sugar 5.7 g

GINETTI (ITALIAN PUFF COOKIES)



Ginetti (Italian Puff Cookies) image

This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.

Provided by katie in the UP

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
6 eggs
2 lemons, zest of
4 1/2 cups flour
8 teaspoons baking powder
1 1/2 cups powdered sugar
1 teaspoon water (if too thick..add 1/2 tsp at a time until desired consistency)

Steps:

  • Melt butter in a saucepan; set aside to cool to room temperature.
  • Beat the sugar and eggs together until they are very thick.
  • Stir in the lemon zest and melted butter.
  • Sift the flour and baking powder; add to the egg mixture.
  • Mix thoroughly.
  • Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
  • Bake in a 400 degree oven for 10 minutes.
  • Meanwhile prepare glaze.
  • Glaze while cookies are warm.
  • Store in airtight container!

Nutrition Facts : Calories 959, Fat 25.5, SaturatedFat 13.7, Cholesterol 302.6, Sodium 798.3, Carbohydrate 163.9, Fiber 3, Sugar 76, Protein 19.4

ANGELETTI (ITALIAN CHRISTMAS COOKIES)



Angeletti (Italian Christmas Cookies) image

Traditional Italian Christmas cookies. Store cookies, with waxed paper between layers, in tightly covered containers at room temperature up to 3 days, or in the freezer up to 3 months.

Provided by Jackie Canapino

Categories     Christmas Cookies

Time 1h30m

Yield 30

Number Of Ingredients 11

¾ cup white sugar
½ cup unsalted butter, melted
¼ cup whole milk
3 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups confectioners' sugar
3 ½ tablespoons water
½ cup colored candy sprinkles

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
  • Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
  • Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
  • With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
  • Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 25.1 g, Cholesterol 27 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 13 g

EASY ANGINETTI COOKIE CREAMPUFFS



EASY ANGINETTI COOKIE CREAMPUFFS image

Categories     Cookies     Cheese     Dessert     Freeze/Chill     Quick & Easy

Number Of Ingredients 4

1 package Anigetti cookies
1 cup (8 oz) prepared whipped topping (not aerated can)
8 1/4 ounce can crushed pineapple
3 ounce package cream cheese

Steps:

  • -Prepare Anginetti cookies by slicing off tops. Hold aside. -Drain crushed pineapple leaving a little juice. -Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. -Add crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. -Drop filling from tablespoon onto bottom layers of cookies, replace tops. -Refrigerate puffs until ready to serve. -Filling should be enough to fill all or most of the cookies in this package

Tips:

- Use a pastry bag fitted with a star tip to create the cream puff shells. This will help you get a nice, even shape. - If you don't have a pastry bag, you can use a spoon to drop the batter onto the baking sheet. Just be sure to space them out evenly. - Bake the cream puffs until they are golden brown and puffed up. This will take about 20-25 minutes. - Let the cream puffs cool completely before filling them. This will help to prevent the filling from making the shells soggy. - Use a variety of fillings to create different flavors of cream puffs. Some popular fillings include whipped cream, custard, chocolate mousse, and fruit preserves. - You can also decorate the cream puffs with a variety of toppings, such as powdered sugar, chocolate chips, or sprinkles.

Conclusion:

Anginetti cookie cream puffs are a delicious and easy-to-make dessert that is perfect for any occasion. They are sure to be a hit with your family and friends. So, next time you're looking for a special treat, give these cream puffs a try!

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