Cannoncini, also known as cream horns, are delicate Italian pastries made from crisp, flaky puff pastry and filled with a luscious, velvety cream. Their golden-brown crunch contrasts beautifully with the rich and silky filling, making them an irresistible treat. Perfect for tea time, celebrations, or simply satisfying a sweet craving, these pastries are a staple in Italian bakeries. Whether dusted with powdered sugar or decorated with a drizzle of chocolate, they offer a delightful balance of elegance and indulgence.
Ingredients:
For the Pastry:
- 1 package puff pastry sheets (thawed)
- 1 egg (for egg wash)
- ¼ cup powdered sugar (for dusting)
For the Italian Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Optional Garnishes:
- Melted chocolate for drizzling
- Crushed pistachios or almonds
- Whipped cream
Instructions:
Step 1: Prepare the Pastry Shells
- Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll and Cut the Dough: Lightly flour your surface and roll out the puff pastry to about ⅛-inch thickness. Using a sharp knife or pizza cutter, slice the pastry into strips about 1 inch wide and 6 inches long.
- Wrap the Pastry: Take a pastry strip and wrap it around a metal cream horn mold or cone-shaped foil mold, starting from the pointed tip and slightly overlapping each layer to prevent gaps.
- Egg Wash & Baking: Beat the egg in a small bowl and brush it over the pastry shells for a golden finish. Bake for 15-20 minutes until crisp and golden brown.
- Cool & Remove: Let the pastry cool completely before gently removing it from the molds.
Step 2: Make the Italian Cream Filling
- Heat the Milk: In a medium saucepan, warm the milk over medium heat until steaming but not boiling.
- Whisk the Egg Mixture: In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Combine & Cook: Slowly pour the warm milk into the egg mixture, whisking constantly. Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until thickened.
- Final Touches: Remove from heat and stir in vanilla extract and butter for a rich flavor. Transfer to a bowl, cover with plastic wrap (directly touching the surface to prevent skin formation), and refrigerate until chilled.
Step 3: Assemble the Cannoncini
- Fill the Pastries: Once both the cream and pastry shells are completely cooled, transfer the cream into a piping bag with a star or round tip. Pipe the cream generously into each shell.
- Dust & Garnish: Lightly dust with powdered sugar or drizzle with melted chocolate for an elegant finish. Garnish with crushed nuts for a sophisticated touch.
Step 4: Serve & Enjoy
- Serve immediately for the best crispy texture! Pair with espresso or a cappuccino to enhance the flavors.
- If storing, keep them refrigerated in an airtight container for up to 2 days, though the pastry may soften over time.
Tips for Perfect Cannoncini:
- Use chilled puff pastry for maximum flakiness.
- Whisk constantly when cooking the cream to ensure smoothness and prevent lumps.
- Try variations by filling with mascarpone cream, whipped ricotta, or flavored custard.
These cream-stuffed cannoncini are a stunning combination of crisp pastry and silky custard—a true Italian classic. Would you add your own twist to them? 🍰✨