Italian Cream-Stuffed Cannoncini (Cream Horns)

by

🇮🇹 Italian Cream-Stuffed Cannoncini (Cream Horns)

Description

Italian Cream-Stuffed Cannoncini are elegant, crispy puff pastry cones filled with silky, sweet cream — the perfect mix of crunch and creaminess. Traditionally enjoyed with espresso, these golden pastries are lightly glazed with sugar and filled with luscious vanilla or custard cream. Whether served for dessert, at a celebration, or as a café treat, Cannoncini bring a taste of Italy’s finest patisserie right to your table.

Ingredients

For the Pastry Shells:

  • 1 sheet puff pastry (about 250 g), thawed if frozen

  • 3 tbsp granulated sugar

  • 1 egg (for egg wash)

  • 1 tbsp milk

  • Powdered sugar, for dusting

For the Pastry Cream Filling:

  • 2 cups (480 ml) whole milk

  • ½ cup (100 g) granulated sugar

  • 4 large egg yolks

  • ¼ cup (30 g) cornstarch

  • 2 tbsp unsalted butter

  • 1 tsp pure vanilla extract

  • Optional: ½ tsp lemon zest or almond extract for flavor twist

Optional Garnish:

  • Melted chocolate for drizzling

  • Crushed pistachios or toasted almonds for edges

Instructions

1. Make the Pastry Cream

  1. In a saucepan, heat milk until just simmering.

  2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.

  3. Slowly pour hot milk into yolk mixture while whisking constantly.

  4. Return mixture to saucepan and cook over medium heat, whisking continuously, until thickened (about 3–5 minutes).

  5. Remove from heat; stir in butter and vanilla.

  6. Cover with plastic wrap directly on surface to prevent a skin. Chill completely before use.

2. Shape and Bake the Cannoncini

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Lightly flour a surface and roll out puff pastry. Cut into long 1-inch-wide strips.

  3. Grease metal cream horn molds (or improvise with foil cones).

  4. Wrap each pastry strip around the mold, overlapping slightly from bottom to top.

  5. Mix egg and milk; brush pastry with this egg wash and sprinkle with sugar.

  6. Place cones seam-side down on the tray and bake 15–18 minutes or until golden brown.

  7. Cool slightly, then gently remove from molds.

3. Fill the Cannoncini

  • Once pastry and cream are cooled, transfer cream into a piping bag with a round tip.

  • Fill each horn generously from the wide end to the tip.

  • Dust with powdered sugar and garnish as desired.

Notes

  • You can prepare the pastry cream up to 2 days ahead; keep refrigerated.

  • Pastry shells can be baked and stored in an airtight container for 1–2 days before filling.

  • If you prefer a lighter filling, fold whipped cream into the cooled pastry cream for a Chantilly-style version.

Tips

  • Chill the piping bag with cream for 10 minutes before filling to make it easier to handle.

  • Ensure pastry shells are completely cool before filling to prevent sogginess.

  • Don’t overbake — the shells should be crisp and golden, not brown.

  • Use a star nozzle for a beautiful presentation when piping the cream.

Servings

Makes about 10–12 cannoncini.

Nutritional Information (per piece, approx.)

  • Calories: 230 kcal

  • Fat: 14 g

  • Carbohydrates: 22 g

  • Sugars: 11 g

  • Protein: 4 g

  • Fiber: 0.5 g

  • Sodium: 80 mg

Health Benefits

  • Egg yolks provide essential vitamins A, D, and E.

  • Milk adds calcium for bone health.

  • Moderate indulgence — enjoying pastries like Cannoncini in small portions can satisfy cravings and support balanced eating habits.

  • Homemade control — you can adjust sugar or use low-fat milk to make it lighter.

Q&A Section

Q1: Can I make these without molds?
Yes! Roll aluminum foil into cone shapes and use as temporary molds. Just grease them well.

Q2: Can I use store-bought custard instead of making pastry cream?
Absolutely. Ready-made custard or vanilla pudding works in a pinch, though homemade gives a richer flavor.

Q3: How do I store leftover Cannoncini?
Keep them refrigerated in an airtight container for up to 2 days. The pastry will soften slightly.

Q4: Can they be frozen?
You can freeze empty shells (not filled) for up to a month. Recrisp them in a 350°F oven for 5 minutes before filling.

Q5: What’s the difference between Cannoncini and Cannoli?
Cannoncini use puff pastry and custard cream, while Cannoli use fried shells filled with ricotta-based cream — both Italian, but distinct in texture and taste.

Leave a Comment