Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Short Description

Italian Cream Stuffed Cannoncini are delightful puff pastry horns filled with a luscious, velvety Italian cream. These golden, crispy pastries are a favorite in Italian bakeries, offering a perfect balance of flaky texture and rich, creamy filling. Whether enjoyed as a dessert, a special occasion treat, or a morning indulgence, these cannoncini bring an authentic taste of Italy to your home kitchen.

Why You’ll Love This Recipe

• Easy to make – Using store-bought puff pastry simplifies the process while still delivering authentic results.
• Deliciously creamy filling – The Italian pastry cream is rich, smooth, and perfectly complements the flaky pastry.
• Perfect for special occasions – These elegant pastries make a stunning addition to any dessert table.
• Customizable flavors – You can tweak the filling with different flavor extracts, citrus zest, or even chocolate.
• Make-ahead friendly – Prepare the components in advance and assemble them when ready to serve.

Ingredients

• Puff pastry sheets
• Egg yolks
• Granulated sugar
• Whole milk
• Cornstarch
• Vanilla extract
• Butter
• Powdered sugar
• Heavy cream
• Lemon zest (optional)
• Egg wash (egg + water for brushing)

Directions

Preparing the Pastry Horns

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and cut it into long strips (about 1-inch wide).
3. Wrap each strip around a metal cream horn mold, slightly overlapping the edges.
4. Brush the pastry with an egg wash for a golden finish.
5. Place the molds onto the baking sheet and bake for 15-18 minutes, or until golden brown and crisp.
6. Allow them to cool slightly before gently removing the pastry shells from the molds.

Making the Italian Cream Filling

1. In a saucepan, whisk together the egg yolks and sugar until smooth.
2. Add cornstarch and mix well to avoid lumps.
3. Gradually pour in the warm milk while stirring continuously.
4. Cook over medium heat, stirring constantly, until the mixture thickens.
5. Remove from heat and stir in butter, vanilla extract, and lemon zest (if using).
6. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the cooled pastry cream to create a light and airy filling.

Assembling the Cannoncini

1. Transfer the cream filling into a piping bag fitted with a round or star tip.
2. Pipe the filling generously into each cooled puff pastry horn.
3. Dust the tops with powdered sugar for a beautiful finish.
4. Serve immediately or store in the refrigerator until ready to enjoy.

Variations

• Chocolate Cream Cannoncini – Add melted chocolate or cocoa powder to the pastry cream for a decadent twist.
• Citrus-Flavored – Infuse the cream with orange or lemon zest for a refreshing citrus note.
• Nutty Delight – Sprinkle chopped pistachios or hazelnuts on top for extra crunch.
• Boozy Version – Mix a splash of rum, Amaretto, or Grand Marnier into the cream for a gourmet touch.

Servings and Timing

• Prep time: 20 minutes
• Cook time: 18 minutes
• Total time: 40 minutes
• Servings: 8-10 cannoncini

Storage/Reheating

• Refrigeration: Store filled cannoncini in an airtight container in the refrigerator for up to 2 days.
• Freezing: Unfilled pastry horns can be frozen for up to 1 month. Thaw and fill before serving.
• Reheating: If needed, crisp up the empty pastry shells in a 300°F oven for a few minutes before filling.

FAQs

1. Can I make the pastry cream in advance?

Yes! You can prepare the cream up to 2 days in advance. Store it in the fridge with plastic wrap touching the surface to prevent a skin from forming.

2. Do I need special molds to make cannoncini?

While cream horn molds work best, you can use homemade alternatives like rolled aluminum foil cones.

3. Can I use homemade puff pastry?

Absolutely! Homemade puff pastry adds an extra layer of flavor and texture, though store-bought works well for convenience.

4. How do I prevent the pastry from sticking to the molds?

Lightly grease the molds with butter or non-stick spray before wrapping the dough around them.

5. Can I use a different filling?

Yes! Try mascarpone cream, ricotta filling, or even a sweet custard for variety.

6. How do I keep the pastry crisp after filling?

To prevent sogginess, fill the cannoncini just before serving or store the shells and filling separately.

7. What can I use instead of egg wash?

A mix of milk and honey works as a great alternative for a shiny, golden crust.

8. Can I add a glaze instead of powdered sugar?

Definitely! A simple sugar glaze or melted chocolate drizzle can enhance the look and taste.

9. What’s the best way to transport filled cannoncini?

Place them in a single layer in an airtight container to keep them intact during transport.

10. Can I make mini cannoncini?

Yes! Simply cut thinner strips of puff pastry and use smaller molds for bite-sized treats.

Conclusion

Italian Cream Stuffed Cannoncini are a delightful combination of crisp puff pastry and smooth, flavorful cream. Whether you’re making them for a family gathering, a holiday celebration, or simply to satisfy a sweet craving, these pastries are sure to impress. With easy variations and make-ahead options, they’re a versatile and irresistible treat. Try making a batch today and enjoy a little piece of Italy in every bite!

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