Crisp, golden, and irresistibly creamy, Italian Cream Stuffed Cannoncini are a classic indulgence that instantly elevates any dessert table. These flaky puff pastry horns cradle luscious vanilla pastry cream, creating a perfect contrast of textures and flavors.
Whether served at an elegant gathering or simply enjoyed with coffee, Italian Cream Stuffed Cannoncini promise pure delight in every bite. Made easier with store-bought puff pastry, they’re a delicious shortcut to Italian pastry perfection.
What You’ll Need for the Creamiest Cannoncini
- Milk – Forms the rich, velvety base of the pastry cream, giving it its signature smoothness.
- Egg yolks – Add depth, color, and creaminess to the custard while providing structure.
- Sugar – Balances the richness and enhances the natural sweetness of both cream and pastry.
- Cornstarch – Essential for thickening the cream to that ideal spoon-coating consistency.
- Vanilla extract – Brings warmth and aroma, infusing the cream with traditional Italian flavor.
- Frozen puff pastry – The crisp, flaky shell that holds the dreamy filling; a time-saving marvel.
- Egg white – Used for egg wash, giving the pastry its golden sheen and slight crunch.
- Powdered sugar – A snowy finishing touch that adds elegance and sweetness.
How to Make Italian Cream Stuffed Cannoncini
Begin by preparing the pastry cream. Gently heat the milk, then combine it with whisked egg yolks, sugar, cornstarch, and vanilla to form a smooth mixture. Cook over medium heat until thick and glossy. Chill thoroughly.
Meanwhile, roll out the puff pastry, cut it into strips, and wrap them around cream horn molds. Brush with egg wash and bake until golden and puffed. Once cooled, gently remove the molds.
Transfer the chilled pastry cream into a piping bag and fill each horn generously. A dusting of powdered sugar finishes these beauties with a touch of Italian charm.
Tips for a Flaky, Creamy Finish
To ensure the pastry horns hold their shape, don’t overwrap the puff pastry on the molds—keep each spiral slightly overlapping but not too thick. For extra flavor, you can infuse the milk with a piece of lemon zest or even a cinnamon stick before mixing it into the eggs.
Chill the pastry cream thoroughly before piping; this makes it firmer and easier to fill. If you prefer a different filling, try whipped ricotta with a hint of orange zest for a Sicilian twist, or chocolate pastry cream for an indulgent variation.
Sweet Storage: Keeping Cannoncini Fresh
Italian Cream Stuffed Cannoncini are best enjoyed the same day they’re filled to preserve their crisp texture. If needed, store unfilled pastry horns in an airtight container at room temperature for up to 2 days.
The pastry cream can be refrigerated separately for up to 3 days. Avoid freezing the assembled cannoncini, as the cream may separate and the pastry can lose its flakiness when thawed. To refresh the horns, a quick 2-minute blast in a hot oven can help revive their crispness before filling.
Italian Cream Stuffed Cannoncini
Ingredients
For the pastry cream:
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 3 large egg yolks
- 1 cup whole milk
For the cannoncini:
- 1 ½ tbsp granulated sugar
- 1 sheet frozen puff pastry
For the egg wash:
- pinch of granulated sugar
- 1 egg white
For garnish:
- powdered sugar
Instructions
- Warm the milk in a small saucepan until it reaches a near-boil, then remove from heat and set aside.
- In a medium pan, vigorously whisk the sugar and cornstarch, then blend in the egg yolks and vanilla extract until the mixture becomes pale and uniform.
- Gradually incorporate the hot milk into the egg yolk mixture, whisking continuously to avoid curdling, then return the combined mixture to the stove.
- Cook over medium heat, stirring constantly until it thickens to a custard consistency. Remove from heat, transfer to a glass bowl, and press plastic wrap directly against the surface. Chill for at least one hour.
- Preheat the oven to 400 °F.
- Dust the working surface with some sugar and lay out the puff pastry sheet. Roll into a rectangle roughly 9×12 inches and slice into 12 strips approximately 1 inch wide.
- Wrap each pastry strip around a metal cream horn mold, overlapping slightly, and place them on a parchment-lined baking sheet.
- Prepare the egg wash by whisking an egg white with a pinch of sugar, then lightly brush each pastry-wrapped mold.
- Bake in the preheated oven for 15 to 20 minutes or until the pastries are puffed and golden.
- Allow to cool slightly, remove the molds carefully, and let the cannoncini cool completely.
- Fill a pastry bag fitted with a star tip with the chilled pastry cream and pipe the filling into each pastry shell.
- Generously dust the filled cannoncini with powdered sugar before serving.
