Italian Cream Stuffed Cannoncini

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🍰 Italian Cream Stuffed Cannoncini

📖 Description

Cannoncini (meaning “little cannons” in Italian) are classic Italian pastries made from flaky puff pastry cones filled with smooth pastry cream. Light, crisp, and delicately sweet, they’re a staple in Italian bakeries—especially in Northern Italy. These cream-stuffed delights are perfect for dessert tables, afternoon coffee, or special occasions.

📝 Ingredients

For the Cannoncini Shells

  • 1 sheet puff pastry (store-bought or homemade), thawed

  • 2 tbsp granulated sugar (for sprinkling)

  • 1 egg (beaten, for egg wash)

  • Butter or oil (for greasing molds)

For the Italian Pastry Cream (Crema Pasticcera)

  • 2 cups (480 ml) whole milk

  • 4 large egg yolks

  • ½ cup (100 g) granulated sugar

  • ¼ cup (30 g) cornstarch

  • 1 tsp vanilla extract (or ½ vanilla bean, scraped)

  • Zest of ½ lemon (optional, traditional)

  • 1 tbsp unsalted butter (optional, for extra silkiness)

Optional Garnish

  • Powdered sugar

  • Chopped pistachios or almonds

  • Melted chocolate (for dipping ends)

👩‍🍳 Instructions

Step 1: Prepare the Cannoncini Shells

  1. Preheat oven to 375°F (190°C).

  2. Roll puff pastry slightly thinner on a floured surface.

  3. Cut into strips about 1 inch wide.

  4. Grease metal cannoncini molds lightly.

  5. Wrap pastry strips around molds, overlapping slightly.

  6. Brush with egg wash and sprinkle with sugar.

  7. Place seam-side down on a lined baking tray.

  8. Bake 15–20 minutes or until golden and puffed.

  9. Cool completely before removing molds.

Step 2: Make the Pastry Cream

  1. Heat milk with vanilla and lemon zest until just steaming.

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

  3. Whisk in cornstarch until smooth.

  4. Slowly pour hot milk into egg mixture while whisking.

  5. Return mixture to saucepan and cook over medium heat.

  6. Stir constantly until thick and smooth (2–3 minutes).

  7. Remove from heat; stir in butter if using.

  8. Cover with plastic wrap directly on surface and chill completely.

Step 3: Fill the Cannoncini

  1. Transfer chilled pastry cream to a piping bag.

  2. Pipe cream into both ends of each shell.

  3. Dust with powdered sugar or garnish as desired.

🧁 Servings

  • Makes: 10–12 cannoncini

  • Serving Size: 1 filled cannoncino

📊 Nutritional Information (Approx. per piece)

  • Calories: 260 kcal

  • Carbohydrates: 24 g

  • Protein: 5 g

  • Fat: 16 g

  • Saturated Fat: 8 g

  • Cholesterol: 95 mg

  • Sugar: 12 g

  • Sodium: 120 mg

(Values may vary depending on pastry brand and cream quantity)

🌟 Benefits

  • ✔ Light, airy dessert (less heavy than cakes)

  • ✔ Provides calcium and protein from milk and eggs

  • ✔ Can be portion-controlled

  • ✔ Customizable fillings (chocolate, coffee, ricotta)

  • ✔ Elegant bakery-style dessert at home

📝 Notes

  • Always fill cannoncini just before serving to keep shells crisp.

  • Lemon zest adds authentic Italian flavor but is optional.

  • Pastry cream can be made 1–2 days ahead and refrigerated.

💡 Tips for Perfect Cannoncini

  • Chill pastry before baking for extra flakiness.

  • Use metal molds for best shape and even baking.

  • For firmer cream, add ½ tsp extra cornstarch.

  • For lighter filling, fold whipped cream into pastry cream (Diplomat cream).

❓ Q & A

Q: Can I make cannoncini without molds?
A: Molds are strongly recommended, but foil cones can work in a pinch.

Q: How long do cannoncini stay fresh?
A: Best eaten within 24 hours once filled. Unfilled shells last 2 days.

Q: Can I freeze them?
A: Freeze unfilled shells only. Do not freeze pastry cream.

Q: Can I use flavored cream?
A: Yes! Add espresso, cocoa powder, or hazelnut paste to the cream.

Q: Are cannoncini the same as cream horns?
A: Yes—cream horns are the American version of Italian cannoncini.

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