Crisp & Buttery Italian Cream-Filled Cannoncini Recipe

Cannoncini, those delightful Italian pastry horns, have captured my culinary imagination with their irresistible combination of crisp and delicate layers.

Skilled bakers know these sweet treats demand precision and passion.

Soft cream filling nestles inside a golden, flaky shell that shatters delicately with each bite.

Centuries of Italian pastry tradition shine through this elegant dessert.

Careful crafting transforms simple ingredients into a spectacular experience.

My grandmother’s technique whispers through every carefully rolled pastry horn.

You’ll fall in love with these heavenly morsels that dance between crunch and creamy smoothness.

Prepare to savor a slice of authentic Italian magic.

What to Expect from Italian Cream-Filled Cannoncini

• Guaranteed to wow family and friends with its elegant appearance and rich, creamy filling that appeals to all ages and taste preferences.
• Ideal for special occasions like birthdays, dinner parties, or weekend gatherings, adding a touch of sophisticated European charm to any event.
• Requires basic pantry staples and simple steps, making this recipe accessible for novice and experienced bakers alike without complicated shopping lists.

Ingredients in Cream-Filled Cannoncini

Main Ingredients:

• Puff Pastry: A delicate, flaky base that creates the signature crisp horn shape for the cannoncini.
• Sugar: Provides sweetness and helps create a golden caramelized exterior for the pastry.
• Egg Wash: Ensures a beautiful golden-brown color and glossy finish on the pastry shells.

• Egg Yolks: Create a rich, smooth texture for the classic Italian custard cream.
• Milk: Provides the creamy liquid base for the smooth and luxurious custard.
• Vanilla: Adds a warm, sweet aromatic flavor to the custard cream.
• Flour: Helps thicken and stabilize the custard cream.

• Powdered Sugar, Water: Provides a light dusting and helps create the egg wash for a perfect golden finish.

Making Italian Cream-Filled Cannoncini

Step 1: Craft the Silky Custard Cream

Grab a medium pan and whisk together egg yolks, sugar, vanilla, and flour until the mixture becomes light and airy.

Heat milk until steaming hot but not bubbling.

Slowly pour the hot milk into the egg mixture, whisking continuously to prevent any lumpy surprises.

Transfer the pan to medium heat and stir the mixture until it transforms into a thick, glossy cream.

Keep stirring until it reaches a gentle boil.

Cook for a few more minutes to achieve the perfect consistency.

Pour the custard into a bowl, cover with plastic wrap, and let it chill in the refrigerator for at least an hour.

Step 2: Shape and Bake Crispy Pastry Shells

Fire up the oven to 400F (200C).

Dust your work surface and puff pastry with a sprinkle of sugar.

Roll the pastry into a generous 9×12-inch rectangle.

Slice the pastry into 12 slender strips, each about an inch wide.

Carefully wrap each strip around a conical mold, ensuring the pastry overlaps slightly.

Place the shaped shells on a parchment-lined baking sheet, with the seam facing down.

Create a golden egg wash by beating an egg with a splash of water.

Gently brush the pastry shells with the egg wash.

Slide the baking sheet into the oven and bake for 15-20 minutes until the shells turn a beautiful golden brown.

Once baked, let them cool briefly before tenderly removing from the molds.

Step 3: Fill and Finish the Cannoncini

Take a piping bag and generously fill each crispy pastry shell with the chilled custard cream.

For an extra touch of elegance, dust the completed cannoncini with a delicate sprinkle of powdered sugar.

Smart Tips for Cannoncini Success

• Heat milk carefully to prevent scorching, ensuring a smooth and silky custard base without burning.
• Use light, even pressure when rolling puff pastry to create uniform, crispy cannoncini with consistent golden-brown color.
• Whisk egg yolks and milk gradually and continuously to achieve a silky, lump-free cream filling with rich texture.
• Let cannoncini cool slightly before gently sliding off conical molds to maintain delicate pastry shape and prevent cracking.
• Use a star-tipped piping bag for elegant cream filling that adds visual appeal and professional touch to your Italian dessert.

Save and Reheat Cannoncini Properly

• Store pastry cream in an airtight container for up to 3 days. Seal tightly with plastic wrap directly touching the surface to prevent skin formation.
• Transfer cream to freezer-safe container and freeze for maximum 2 weeks. Thaw overnight in refrigerator before use.
• Keep baked pastry shells loosely covered at room temperature for 1-2 days. Avoid refrigerating to maintain crispy texture.
• Warm pastry shells gently in 300F oven for 3-5 minutes to restore crispness. Fill with fresh cream just before serving to prevent sogginess.

Serve Cannoncini With These Options

Elevate Flavor Harmony: Cannoncini Pairing Delights

• Sip Sparkling Moscato: Pair these delicate pastry horns with a chilled, sweet Moscato d'Asti wine. Its light bubbles and subtle sweetness perfectly complement the rich, creamy custard filling.
• Brew Smooth Espresso: Serve alongside a classic Italian espresso. The strong, bold coffee cuts through the dessert's sweetness and provides a delightful contrast to the smooth custard.
• Garnish with Fresh Berries: Add a small side of fresh raspberries or strawberries. Their bright, tart flavor enhances the creamy texture and adds a refreshing touch to the rich pastry.
• Drizzle Dark Chocolate: Create an indulgent experience by lightly drizzling dark chocolate sauce over the cannoncini. The deep, slightly bitter chocolate intensifies the dessert's complexity.

Italian Cannoncini Flavor Variations

• Gluten-Free Cannoncini: Swap wheat-based puff pastry with gluten-free puff pastry made from rice or almond flour. Use cornstarch instead of wheat flour in the custard cream for a celiac-friendly version.
• Dairy-Free Cream Alternative: Replace milk with almond or coconut milk. Use plant-based margarine or coconut cream to create a vegan-friendly filling that maintains the creamy texture.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener. Reduce overall sugar content by using sugar-free vanilla extract and a minimal dusting of powdered erythritol instead of traditional powdered sugar.
• Chocolate Cream Variation: Incorporate melted dark chocolate into the custard cream for a rich, decadent flavor. Add cocoa powder directly to the cream mixture for an intense chocolate experience.

FAQs

• What makes the custard cream smooth and lump-free?

Gradually adding hot milk while constantly whisking prevents lumps from forming. The key is to slowly incorporate the hot milk into the egg yolk mixture and stir continuously to create a silky, smooth custard.

• How do I prevent the pastry from sticking to the conical molds?

Sprinkle sugar on both the counter and puff pastry before rolling out. This helps create a non-stick surface and adds a subtle sweetness to the pastry. When baking, the sugar also helps achieve a golden, crispy exterior.

• Can I make the cannoncini ahead of time?

Yes, you can prepare the custard cream a day in advance and store it in the refrigerator. The pastry shells can also be baked earlier and kept at room temperature. Fill the shells with cream just before serving to maintain their crispness.

• What's the best way to fill the pastry horns with cream?

Use a piping bag with a small round tip for precise and neat filling. Insert the tip into the end of each pastry horn and gently squeeze the cream inside, ensuring even distribution throughout the shell.

Crisp and Buttery Italian Cream-Filled Cannoncini Recipe

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4.6 from 21 reviews

• Total Time: 1 hour 20 minutes
• Yield: 6 1x

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Description

Delicate Italian cream-filled Cannoncini emerge as a delightful pastry masterpiece, promising pure indulgence. Sweet puff pastry horns cradle silky vanilla custard, inviting you to savor authentic Italian dessert magic in each delectable bite.

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Ingredients

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Main Ingredients:

• 1 sheet puff pastry, defrosted (about 8 ounces / 226 grams)
• 8 ounces (226 grams) milk
• 3 egg yolks

Sweeteners and Flavor Enhancers:

• 1/2 cup (100 grams) sugar
• 1/4 cup (50 grams) sugar
• 1 teaspoon vanilla extract
• Powdered sugar (for decoration)

Additional Ingredients:

• 3 tablespoons all-purpose flour
• 1 egg (for egg wash)

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Instructions

1. Craft a velvety custard by heating milk until steaming. Whisk egg yolks with sugar, vanilla, and flour until pale and aerated. Slowly incorporate hot milk while continuously stirring to prevent clumping. Simmer mixture over medium heat, stirring constantly until it thickens and bubbles gently. Continue cooking for 2-3 minutes to achieve optimal consistency. Transfer cream to a clean bowl, press plastic wrap directly onto surface to prevent skin formation, and chill in refrigerator for minimum 60 minutes.
2. Heat oven to 400°F (200°C). Dust work surface with granulated sugar and unfold puff pastry. Roll pastry into a thin 9×12-inch rectangle. Slice pastry into 12 uniform strips approximately 1-inch wide. Carefully wrap each strip around conical molds, ensuring slight overlap and secure placement. Position pastry horns on parchment-lined baking sheet with seam facing downward. Delicately brush surfaces with egg wash for golden sheen. Bake 15-20 minutes until pastry turns crisp and amber-colored. Allow brief cooling before gently extracting from molds.
3. Transfer chilled custard to piping bag fitted with narrow tip. Generously fill each crisp pastry horn with cream, ensuring complete and even distribution. Optional: Dust cannoncini with powdered sugar for elegant presentation.

Notes

• Use room temperature eggs for smooth, lump-free custard cream that blends perfectly.
• Whisk continuously while adding hot milk to prevent scrambling the egg yolks and ensure silky texture.
• Test cream thickness by coating the back of a spoon – it should hold a clear line when you run your finger through it.
• For gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
• Chill the custard cream thoroughly to help it set and develop richer flavor before filling pastry.
• Keep pastry strips cold until ready to roll to maintain their crisp, flaky texture.
• Brush egg wash sparingly to achieve golden, glossy finish without weighing down the delicate pastry.

• Prep Time: 1 hour
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 270
• Sugar: 20 g
• Sodium: 70 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg