Italian Cream Stuffed Cannoncini – Crispy & Creamy Pastry Horns
If you’re looking for an authentic Italian pastry, this Italian Cream Stuffed Cannoncini recipe is the perfect treat! These crispy puff pastry horns are filled with rich, velvety custard cream, making them an elegant and delicious dessert for any occasion.
Cannoncini, also known as Italian cream horns, are a staple in Italian pastry shops. They combine the flaky, caramelized crunch of puff pastry with the silky smoothness of homemade custard (crema pasticcera). Whether served after a meal, with tea or coffee, or at special gatherings, these cream-filled pastries are guaranteed to impress.
In this recipe, I’ll show you how to make Italian Cream Stuffed Cannoncini from scratch, with expert tips to ensure your pastry turns out crispy, golden, and beautifully filled with luscious custard.
Why You’ll Love This Cannoncini Recipe
✔️ Authentic Italian pastry – Classic and elegant
✔️ Light, crispy, and creamy – The perfect texture balance
✔️ Simple ingredients – Easy to find in your pantry
✔️ Perfect for any occasion – Dessert, tea-time, or special events
✔️ Beginner-friendly – No advanced baking skills required
Ingredients for Italian Cream Stuffed Cannoncini
This cannoncini recipe makes 12 pastry horns.
For the Custard Cream (Crema Pasticcera):
- 3 egg yolks – Adds richness to the custard
- 3 tablespoons (30g) all-purpose flour – Helps thicken the cream
- ½ cup (100g) granulated sugar – Sweetens the filling
- 1 teaspoon vanilla extract – Enhances flavor
- 8 oz (235ml) milk – Creates the creamy texture
For the Puff Pastry Horns:
- 1 sheet puff pastry (about 8 oz / 225g), defrosted
- ¼ cup (50g) granulated sugar – For caramelization
- 1 egg + 1 tablespoon water (for egg wash)
- Powdered sugar (for dusting)
Equipment Needed:
✔️ Pastry horn molds (conical metal molds)
✔️ Rolling pin
✔️ Baking sheet
✔️ Parchment paper
Step-by-Step Instructions for Making Cannoncini
Step 1: Prepare the Custard Cream (Crema Pasticcera)
1️⃣ In a saucepan, heat the milk until hot but not boiling. Remove from heat.
2️⃣ In a medium-sized bowl, whisk together egg yolks, sugar, vanilla extract, and flour until smooth and pale.
3️⃣ Slowly pour in the warm milk, whisking constantly to avoid lumps.
4️⃣ Transfer the mixture back to the saucepan and cook over medium-low heat, stirring continuously until it thickens (about 5-7 minutes).
5️⃣ Once the custard reaches a smooth, thick consistency, remove from heat and let it cool completely.
6️⃣ Cover with plastic wrap (press it directly onto the surface to prevent a skin from forming) and chill for at least 1 hour.
Step 2: Make the Puff Pastry Horns
7️⃣ Preheat the oven to 400°F (200°C).
8️⃣ Lightly sprinkle sugar on your countertop and place the defrosted puff pastry sheet on top.
9️⃣ Roll the puff pastry out into a 9x12 inch (23x30 cm) rectangle and cut it into 12 equal strips (about 1 inch wide).
- Pro Tip: To make even strips, first cut the pastry into 3 sections, then cut each section into 4 strips.
🔟 Wrap each strip around a pastry horn mold, starting from the narrow end and slightly overlapping each layer.
Step 3: Egg Wash & Baking
1️⃣1️⃣ Place the pastry horns seam-side down on a baking sheet lined with parchment paper.
1️⃣2️⃣ In a small bowl, whisk 1 egg with 1 tablespoon of water.
1️⃣3️⃣ Brush each pastry horn lightly with egg wash (avoid touching the metal mold, or it may stick).
1️⃣4️⃣ Bake in the preheated oven for 15-20 minutes, until the pastry is golden brown and crispy.
1️⃣5️⃣ Remove from the oven and let the pastries cool for a few minutes before carefully removing them from the molds.
Step 4: Fill the Cannoncini with Custard
1️⃣6️⃣ Transfer the chilled custard cream into a piping bag with a round or star nozzle.
1️⃣7️⃣ Pipe the custard filling into each pastry horn, filling them completely.
1️⃣8️⃣ Dust with powdered sugar before serving.
Expert Tips for the Best Cannoncini
⭐ Use high-quality puff pastry – A good-quality butter-based puff pastry will give the best texture and flavor.
⭐ Chill the custard completely – This helps it thicken and makes piping easier.
⭐ Avoid overbaking – Check after 15 minutes to prevent burning.
⭐ Use a piping bag – It makes filling the horns easier and ensures even distribution of the custard.
⭐ Lightly grease molds if needed – If your pastry tends to stick, a light coating of butter or non-stick spray can help.
Storage & Make-Ahead Tips
How to Store Italian Cream Stuffed Cannoncini:
- Store filled cannoncini in an airtight container in the refrigerator for up to 2 days.
- Unfilled pastry shells can be stored at room temperature for 3-4 days in an airtight container.
- Dust with powdered sugar just before serving to keep them fresh.
Can You Freeze Cannoncini?
Yes! You can freeze unfilled pastry shells for up to 1 month.
- To reheat, bake at 350°F (175°C) for 5-7 minutes before filling.
FAQs – Italian Cream Stuffed Cannoncini
1. Can I make cannoncini without molds?
Yes! You can create homemade molds by rolling aluminum foil into conical shapes and wrapping them in parchment paper.
2. Can I use store-bought custard?
Yes, but homemade custard has better flavor and texture. If using store-bought, choose a thick vanilla pastry cream.
3. Can I make chocolate-filled cannoncini?
Absolutely! Add 2 tablespoons of cocoa powder to the custard while cooking or fill them with chocolate ganache.
4. Can I use puff pastry sheets that aren’t pre-rolled?
Yes! Just roll them out to ⅛-inch thickness before cutting the strips.
5. Why did my pastry horns turn out flat?
✔️ Puff pastry wasn’t cold enough – Always work with chilled dough.
✔️ Overlapping too much – Keep layers slightly overlapping but not too thick.
Final Thoughts
Now you know how to make authentic Italian Cream Stuffed Cannoncini! These crispy, golden puff pastry horns filled with creamy vanilla custard are the perfect dessert for any occasion.
If you try this cannoncini recipe, let me know in the comments! Follow us on Facebook for more authentic Italian dessert recipes.
Buon appetito!
More Italian Dessert Recipes to Try:
➡️ Classic Tiramisu Recipe
➡️ Best Opera dessert Cake
➡️ Best Classic Genoise Sponge Cake
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