Name: Delicious Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 3 egg yolks; 3 tbsp (30 grams) all-purpose flour; 1/2 cup (100 grams) sugar; 1 tsp vanilla extract; 8 ounces (235 ml) milk; 1 sheet puff pastry (about 8 ounces, 225 grams); 1/4 cup (50 grams) sugar; 1 egg (for egg wash); Powdered sugar to decorate

Jump to Recipe

If you’re looking for the kind of dessert that makes everyone gasp with delight—before they even take a bite—then you absolutely must try this Italian Cream Stuffed Cannoncini! Flaky golden pastry horns with a cloud of silky vanilla custard cream inside, finished with a dusting of powdered sugar—they feel like something straight from a pastry shop in Rome. This delicious recipe strikes the perfect balance of buttery crunch and creamy sweetness. Whether you’re sharing them with family on a Sunday afternoon or surprising friends at a dinner party, Cannoncini are pure joy in every bite.

Ingredients You’ll Need

This list may be short, but every ingredient has its moment to shine. Each one plays a vital role in giving the Cannoncini their signature taste, texture, and beautiful appearance—don’t skip any of them!

Egg yolks: The base of a luscious custard, adding rich color and flavor.
All-purpose flour: Just enough to thicken the cream filling into perfection.
Sugar: Sweetens both the custard cream and helps achieve caramelized pastry.
Vanilla extract: Infuses the filling with fragrant, classic Italian dessert aroma.
Milk: Provides the creamy base for the custard, making it velvety smooth.
Puff pastry sheet: The magic behind those light, crisp, golden horns—store-bought is perfectly fine!
Additional sugar: Rolled into the pastry, it adds a sweet crunch and lovely shine.
Egg for egg wash: Gives your Cannoncini their tempting golden brown finish.
Powdered sugar: The crowning touch—a snowy dusting makes them irresistible and pretty.

How to Make Delicious Recipe

Step 1: Prepare the Custard Cream Filling

Start by gently warming up the milk in a saucepan—just until you see those little bubbles forming around the edges. While the milk is heating, whisk together the egg yolks, sugar, vanilla extract, and flour in a separate bowl until the mixture is light, fluffy, and pale yellow. This simple step lays the foundation for a silky-smooth filling.

Step 2: Combine Mixtures and Cook

Slowly pour the hot milk into the egg mixture, whisking constantly so the eggs don’t scramble. Once combined, pour the whole mixture back into the saucepan and cook over medium heat, stirring non-stop. You’ll see it gradually thicken up—when it reaches a lovely creamy consistency, remove it from the heat right away.

Step 3: Chill the Custard Cream

Transfer the finished custard to a bowl and cover it to prevent a skin from forming. Pop it into the fridge for at least an hour. This step lets the flavors meld and ensures that the filling is perfectly chilled and set when you pipe it into the Cannoncini.

Step 4: Shape and Bake the Cannoncini Shells

Preheat your oven to 400°F (200°C). Dust your work surface with sugar, then roll out the puff pastry sheet to a 9×12 inch rectangle. This sugar layer makes the finished horns sweetly crisp and caramelized. Cut pastry into 12 strips, then wrap each strip around a horn mold, slightly overlapping the edges. Place seam-side down on a parchment-lined baking sheet.

Step 5: Egg Wash and Bake

Beat one egg with a tablespoon of water, then brush over each pastry-wrapped mold—this will create that beautiful golden finish. Bake for 15 to 20 minutes, or until the Cannoncini are gloriously puffed and golden brown. Let them cool just slightly before gently twisting off the molds.

Step 6: Assemble and Enjoy

When the pastry horns are fully cool, use a piping bag to fill each one with your chilled custard cream. The final essential step for this delicious recipe: a generous dusting of powdered sugar just before serving. Now take a bite and revel in that perfect pairing of crisp pastry and luscious cream!

How to Serve Delicious Recipe

Garnishes

A classic finish is simply a swoosh of powdered sugar, but you can also add a sprinkle of mini chocolate chips, finely chopped pistachios, or even a few candied orange peels at the ends of your Cannoncini. These thoughtful little touches add extra elegance and a pop of color.

Side Dishes

Cannoncini pair beautifully with a robust Italian espresso, a cappuccino, or even a glass of sweet dessert wine. If you’re feeling ambitious, assemble a platter with fresh berries and a bowl of mixed Italian cookies for a truly celebratory dessert board.

Creative Ways to Present

This delicious recipe looks so impressive when served on a vintage cake stand or rustic wooden board. You can line Cannoncini up in neat rows, artfully pile them in a pyramid, or display them on individual plates with a swirl of extra custard and a few edible flowers for a special touch.

Make Ahead and Storage

Storing Leftovers

If you have any Cannoncini left (they tend to disappear fast!), store them in an airtight container in the refrigerator. The pastry is best enjoyed fresh, but will remain tasty for up to two days, though it may lose a bit of its crispness.

Freezing

You can absolutely make this delicious recipe ahead by freezing the baked, unfilled Cannoncini shells. Once cooled, place them in a zip-top bag in the freezer for up to one month. Fill with fresh custard only when you’re ready to serve for best results.

Reheating

To regain some of that irresistible crunch, pop unfilled pastry horns in a 350°F (175°C) oven for 4–5 minutes straight from the freezer. Let cool before filling with cream. Filled Cannoncini are best served as-is, straight from the fridge.

FAQs

Can I use store-bought custard instead of homemade?

Absolutely! While nothing compares to the flavor of homemade cream, in a pinch you can fill your Cannoncini with high-quality store-bought vanilla custard for an easy spin on this delicious recipe.

Do I need special horn molds?

Horn molds make shaping the pastry much easier and are widely available at kitchenware stores or online. If you don’t have them, try making small cones out of aluminum foil as a temporary substitute.

How do I keep the Cannoncini crisp after filling?

The secret is filling the pastry horns just before serving. The longer the cream sits inside, the more it softens the pastry, so assembly at the last minute is key to the signature crunch of a delicious recipe like this.

Can I flavor the custard with something else?

Definitely! Try adding citrus zest, a shot of espresso, or a hint of almond extract to make the filling your own. Experimenting with flavored creams is one of the best parts of mastering this delicious recipe.

What’s the best way to transport Cannoncini?

For potlucks or parties, assemble the pastry shells and custard cream separately, then fill just before serving. This keeps everything fresh and picture-perfect when you finally unveil your delicious recipe.

Final Thoughts

I truly hope you’re inspired to try this delicious recipe for Italian Cream Stuffed Cannoncini. It’s one of those show-stopping desserts that’s easier than it looks and guaranteed to bring big smiles around your table. Enjoy every bite, and don’t be surprised when they vanish in record time!

Delicious Recipe

★★★★★

5.1 from 27 reviews

Author: anna
Total Time: 1 hour 50 minutes
Yield: 12 cannoncini 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the rich and creamy Italian flavor of these delectable Cream Stuffed Cannoncini pastries. A perfect treat for any occasion!

Ingredients

Scale

Custard Cream:

3 egg yolks
3 tbsp (30 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 tsp vanilla extract
8 ounces (235 ml) milk

Pastry Horns:

1 sheet puff pastry (about 8 ounces, 225 grams)
1/4 cup (50 grams) sugar
1 egg (for egg wash)
Powdered sugar to decorate

Instructions

Make the Custard Cream: Heat milk in a saucepan. Whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy. Gradually pour in the hot milk while stirring. Cook in saucepan until thickened; cool and refrigerate.
Prepare the Pastry Horns: Preheat oven to 400°F (200°C). Roll out pastry, cut into strips. Wrap each strip around a horn mold, brush with egg wash, bake until golden brown.
Assemble: Fill each pastry horn with custard cream using a piping bag. Sprinkle with sugar before serving.