Italian Cream-Stuffed Cannoncini

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Introduction

Cannoncini, also known as Cream Horns, are a beloved Italian pastry that perfectly balances elegance and indulgence. Made from crisp, buttery puff pastry shaped into delicate horns and filled with a luscious vanilla cream, these treats are a staple in Italian bakeries — especially enjoyed with an espresso. Their golden crunch gives way to a silky custard center, making them impossible to resist. Whether served at a festive gathering or as a sweet afternoon indulgence, Cannoncini promise to impress every time.

Ingredients

For the Pastry Shells:

  • 1 sheet puff pastry (store-bought or homemade), thawed if frozen
  • 1 egg (for egg wash)
  • 1 tablespoon milk
  • Granulated sugar (for dusting)
  • Metal cream horn molds (or make cones from aluminum foil)

For the Pastry Cream Filling:

  • 2 cups (500 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter

Instructions

Step 1: Prepare the Pastry Cream

  1. In a saucepan, heat the milk over medium heat until it’s warm but not boiling.
  2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).
  5. Remove from heat, stir in butter and vanilla extract, and mix until silky.
  6. Cover with plastic wrap (touching the surface to prevent a skin) and chill until completely cool.

Step 2: Form and Bake the Pastry Horns

  1. Preheat the oven to 400°F (200°C).
  2. Cut the puff pastry into 1-inch (2.5 cm) wide strips.
  3. Lightly grease the metal molds and wrap each strip around a mold, overlapping slightly as you go.
  4. Place them seam-side down on a parchment-lined baking sheet.
  5. Beat the egg with milk to make an egg wash and brush it lightly over each pastry.
  6. Sprinkle with sugar for a golden, crisp finish.
  7. Bake for 12–15 minutes, or until puffed and deep golden brown.
  8. Let them cool slightly, then gently remove from the molds and let cool completely.

Step 3: Fill the Cannoncini

  1. Spoon the chilled pastry cream into a piping bag fitted with a small round or star tip.
  2. Pipe the cream into each horn until filled.
  3. Dust with powdered sugar before serving.

🍋 Optional Flavor Variations

  • Lemon Cream: Add lemon zest to the milk while heating.
  • Chocolate Cream: Mix 2 tablespoons of cocoa powder into the custard.
  • Coffee Cream: Add 1 teaspoon instant espresso powder for a bold twist.

🧊 Storage Tips

  • Keep filled Cannoncini in the refrigerator for up to 2 days.
  • To retain crispness, fill them just before serving.
  • Empty pastry shells can be stored in an airtight container for 3–4 days at room temperature.

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