If you’re looking for a show-stopping dessert that’s both elegant and decadent, these Cannoncini stuffed with Italian cream are the perfect choice. Flaky puff pastry horns filled with silky, rich pastry cream make for a treat that feels luxurious but is surprisingly easy to make at home. Ideal for entertaining or enjoying as a special indulgence.
Ingredients
For the Pastry Cream (Crema Pasticcera):
| Ingredient | Quantity |
|---|---|
| Egg yolks | 3 |
| Flour | 3 tablespoons (30 g) |
| Sugar | ½ cup (100 g) |
| Vanilla extract | 1 teaspoon |
| Milk | 235 ml |
For the Cannoncini:
| Ingredient | Quantity |
|---|---|
| Puff pastry sheet, thawed | 1 sheet (about 8 oz / 225 g) |
| Sugar | 50 g |
| Egg (for egg wash) | 1 |
| Powdered sugar (for decoration) | As needed |
Instructions
Step 1: Make the Pastry Cream
Heat the milk until it’s hot but not boiling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy. Gradually add the hot milk while whisking to avoid lumps. Place the saucepan over medium heat and stir continuously until the mixture reaches a gentle boil and thickens. Reduce the heat and cook a few more minutes until it reaches the desired consistency. Pour the pastry cream into a glass bowl, cover with plastic wrap, and refrigerate for at least one hour to chill.
Step 2: Prepare the Puff Pastry Horns
Preheat your oven to 400°F (200°C). Sprinkle sugar on your countertop and on the puff pastry sheet, then roll it out into a rectangle roughly 9 × 12 inches. Cut the dough into 12 strips, about 1 inch wide. A simple method: divide the dough into three sections, then cut each section into four strips.
Roll each strip around a horn-shaped mold, overlapping the dough slightly along the length. Place the rolled horns on a parchment-lined baking sheet with the end of the strip facing down. Beat the egg with a teaspoon of water and lightly brush the pastry horns with this egg wash, being careful to avoid getting it on the mold to ensure easy removal after baking.
Bake for 15–20 minutes until the tops are golden brown. Allow the horns to cool slightly before gently removing them from the molds. If they stick, press the mold slightly to reduce its circumference and turn it carefully until the pastry releases.
Step 3: Assemble the Cannoncini
Once the horns are cooled, fill them with the chilled pastry cream. Dust with powdered sugar for a finishing touch and serve. These delicate pastries are best enjoyed fresh but can be stored briefly in the refrigerator.
These Cannoncini combine crisp, buttery pastry with a luxuriously smooth cream filling—an Italian classic that’s perfect for dessert lovers looking for a sweet, impressive treat.
