Italian Cream Stuffed Cannoncini are crispy, golden pastry horns filled with a luscious vanilla custard cream. These delightful treats are a staple in Italian bakeries, perfect for enjoying with a cup of espresso or as a show-stopping dessert for any occasion.
If you love flaky pastry, rich custard, and a touch of Italian elegance, then this recipe is for you! Let’s dive into how to make these irresistible Italian pastries at home.
Why You’ll Love This Recipe
✔ Crispy & Buttery – The puff pastry bakes to a golden, flaky perfection.
✔ Smooth & Creamy Filling – The vanilla custard is rich, velvety, and perfectly sweet.
✔ Simple Yet Impressive – They look like they came from an Italian bakery but are easy to make at home.
✔ Perfect for Any Occasion – Serve them at parties, holidays, or as an elegant dessert.
Ingredients You’ll Need
For the Custard Cream:
3 egg yolks 🥚 – For a rich, silky texture.
3 tbsp (30 g) all-purpose flour – Helps thicken the custard.
1/2 cup (100 g) sugar – For the perfect sweetness.
1 tsp vanilla extract – Adds a deep, aromatic flavor.
8 oz (235 ml) milk 🥛 – The creamy base for the filling.
For the Cannoncini Pastry:
1 sheet puff pastry – Store-bought for convenience or homemade if preferred.
1 egg (for egg wash) – Gives the pastry a golden finish.
Powdered sugar (for dusting) – Adds a beautiful, sweet finish.
How to Make Italian Cream Stuffed Cannoncini
Step 1: Prepare the Custard Cream
In a medium bowl, whisk the egg yolks and sugar until pale and creamy.
Add the flour and whisk until smooth.
In a saucepan, heat the milk over medium heat until warm (not boiling).
Gradually pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened (about 5 minutes).
Remove from heat, stir in vanilla extract, and cover with plastic wrap (pressing it against the surface to prevent a skin from forming).
Let it cool completely before using.
Step 2: Prepare the Pastry Horns
Preheat the oven to 375°F (190°C).
Roll out the puff pastry on a lightly floured surface.
Cut the pastry into ½-inch wide strips.
Wrap each strip around a metal cone mold, slightly overlapping as you go.
Place the wrapped molds on a baking sheet lined with parchment paper.
Brush with egg wash (1 beaten egg) for a golden shine.
Bake for 15-18 minutes or until golden brown and crisp.
Let them cool before removing from the molds.
Step 3: Fill the Cannoncini
Transfer the custard cream into a piping bag.
Pipe the custard into the cooled pastry horns.
Dust with powdered sugar for a beautiful finish.
Tips for the Best Cannoncini
✔ Use Cold Puff Pastry – Cold pastry puffs up better and stays crisp.
✔ Whisk Constantly – When making custard, constant whisking prevents lumps.
✔ Cool Before Filling – Hot custard can melt the pastry, so let it chill first.
✔ Don’t Overfill – A little filling goes a long way!
Serving Suggestions
🥄 With Coffee: These pair beautifully with an espresso or cappuccino.
🍓 With Fresh Berries: Serve alongside strawberries or raspberries for a fresh contrast.
🍫 With Chocolate Drizzle: Add a melted chocolate drizzle for extra indulgence.
Storage & Make-Ahead Tips
Store in the fridge for up to 2 days (best when fresh).
Make the custard ahead of time and refrigerate for up to 3 days.
Freeze unfilled pastry horns for up to 3 months and fill before serving.
Final Thoughts
These Italian Cream Stuffed Cannoncini are an irresistible, bakery-style treat that’s surprisingly easy to make at home. With crispy, flaky pastry and creamy, vanilla-scented custard, they’re guaranteed to impress at any gathering.
Give this recipe a try, and let the delicious flavors of Italy transport you with every bite! 🇮🇹✨