Italian Cream-Filled Cannoncini are delicate, flaky pastries made from puff pastry, filled with a rich and creamy custard (crema pasticcera). The crispy pastry, combined with the smooth custard, creates a delicious treat that’s perfect for special occasions or as an indulgent snack. These Italian cream horns are dusted with powdered sugar, giving them an elegant touch, and are best enjoyed fresh for the most delightful texture.

Full Recipe:

Ingredients

For the Custard Cream (Crema Pasticcera):

• 3 egg yolks

• 3 tbsp all-purpose flour

• ½ cup sugar

• 1 tsp vanilla extract

• 8 oz (235 ml) milk

For the Pastry Horns:

• 1 sheet of puff pastry, defrosted (about 8 oz, 225 grams)

• ¼ cup sugar (for sprinkling on the pastry)

• 1 egg (for egg wash)

• Powdered sugar (for decoration)

Directions

Prepare the Custard Cream:

1. In a medium pan, whisk together the egg yolks, sugar, vanilla, and flour until light and fluffy.

2. Heat the milk in a separate saucepan until hot, but not boiling. Gradually add the hot milk to the egg mixture while whisking continuously to prevent lumps.

3. Return the mixture to medium heat and cook while stirring until it thickens to a custard-like consistency. Remove from heat, transfer to a bowl, and refrigerate for at least one hour.

Prepare the Pastry Horns:

1. Preheat the oven to 400°F (200°C). Sprinkle sugar on the countertop and the puff pastry sheet.

2. Roll the puff pastry into a 9×12-inch rectangle. Cut the pastry into 12 strips, about 1 inch wide.

3. Roll each strip onto a conical mold, overlapping slightly to form a spiral pattern.

4. Place the pastry horns on a parchment-lined baking sheet, seam side down. Brush with an egg wash (beaten egg with 1 tbsp water).

5. Bake for 15-20 minutes until golden and crispy. Let cool slightly before removing from the molds.

Assemble the Cannoncini:

1. Once the pastry horns are cooled, fill them with the prepared custard using a piping bag.

2. Dust with powdered sugar for decoration.

3. Serve immediately and enjoy!

Nutrients (per serving)

• Calories: 180 kcal

• Fat: 8 g

• Saturated Fat: 4 g

• Carbohydrates: 23 g

• Sugar: 10 g

• Sodium: 100 mg

• Protein: 4 g

• Cholesterol: 55 mg

A Taste of Italy in Every Bite

The term cannoncini refers to these lovely cream-filled pastries that are shaped like small horns. Originating in Italy, they are often served at Italian cafes and bakeries, especially during festive seasons or after a lovely meal as a dessert. These pastries are a symbol of Italian pastry-making perfection, combining simple ingredients in a way that creates an extraordinary taste. The puff pastry provides a light and crispy texture, while the creamy custard filling offers richness and depth of flavor. This combination of contrasts makes every bite a divine experience.

Making the Creamy Custard (Crema Pasticcera)

The heart of the cannoncini is the crema pasticcera, or custard cream. This rich and velvety custard is made from egg yolks, sugar, flour, vanilla extract, and milk. The process of making the custard is simple but requires patience and attention to detail.

Start by whisking together the egg yolks, sugar, vanilla, and flour until light and fluffy. In a separate saucepan, heat the milk until it’s hot but not boiling. Gradually add the hot milk to the egg mixture, whisking continuously to avoid curdling. Once combined, return the mixture to medium heat and cook while stirring until the custard thickens to a smooth, creamy consistency. It’s essential to keep stirring to ensure the mixture doesn’t burn or form lumps.

Once thickened, remove the custard from heat, transfer it to a bowl, and allow it to cool in the refrigerator for at least one hour. This cooling period helps the custard firm up and ensures that it’s the perfect texture for filling the pastry.

Preparing the Pastry Horns

For the pastry, the key ingredient is a sheet of puff pastry. Puff pastry is renowned for its flaky texture, which comes from layers of dough and butter that expand when baked. This pastry makes the cannoncini delightfully light and crispy.

Begin by preheating the oven to 400°F (200°C). Then, lightly sprinkle sugar onto the countertop and onto the puff pastry sheet. This step not only helps prevent sticking but also gives the pastry a sweet, crispy finish when baked.

Roll the puff pastry into a 9×12-inch rectangle. Once rolled out, cut the pastry into strips about 1 inch wide. Each strip will be wrapped around a conical mold, overlapping slightly to form a spiral pattern that gives cannoncini its signature shape. The molds are typically metal and conical, which ensures the pastry maintains its shape as it bakes.

Place the wrapped pastry horns seam side down on a parchment-lined baking sheet. Brush them with an egg wash (a mixture of a beaten egg with a little water) to give them a beautiful golden finish when baked. Bake the pastry for 15-20 minutes, or until golden and crispy. The result should be delicate, flaky pastry with a slight sweetness that forms the perfect vessel for the custard filling.

Assembling the Cannoncini

Once the pastry horns are baked and slightly cooled, it’s time to assemble the cannoncini. The best way to fill them is with the chilled crema pasticcera, which should have thickened to the perfect consistency. Using a piping bag, carefully fill each pastry horn with the custard. Be generous but not too overfilled; the custard should be evenly distributed inside the horn, giving each bite a burst of creamy goodness.

To finish off these beautiful pastries, dust them lightly with powdered sugar. The powdered sugar adds a sweet, elegant touch and helps make the cannoncini even more tempting.

Serving Suggestions

Cannoncini are best enjoyed fresh, as the contrast between the crispy pastry and the creamy filling is most delightful when served right after assembly. Serve these treats as a luxurious dessert after a hearty Italian meal or as a sweet snack with coffee or espresso. They’re perfect for entertaining, whether you’re hosting a dinner party or bringing a special treat to a gathering.

These pastries can be made ahead of time by storing the baked pastry horns in an airtight container and filling them with custard just before serving. This helps maintain the crispness of the pastry while ensuring the custard remains fresh.

Nutritional Information

Each serving of Italian Cream-Filled Cannoncini contains approximately 180 calories. The dish provides 8 grams of fat, with 4 grams being saturated fat, contributing to the rich texture of the pastry and custard. The 10 grams of sugar in each serving come from the custard filling and the powdered sugar dusting, providing a balanced level of sweetness.

With only 23 grams of carbohydrates, 1 gram of fiber, and 4 grams of protein, these pastries are a delicious indulgence but not overly heavy. The sodium content is modest at 100 mg per serving, making them a great treat for those mindful of their salt intake.

Conclusion

Italian Cream-Filled Cannoncini are a perfect balance of textures and flavors—crispy, flaky puff pastry combined with a rich, smooth custard filling. These pastries are a beautiful, delicious treat that will impress your guests or bring joy to your family. Whether served for a special occasion or as an indulgent snack, cannoncini are a perfect example of Italian pastry artistry. With just a few simple ingredients, you can create a sweet and satisfying dessert that captures the essence of Italian baking. Dust with powdered sugar, enjoy the creamy custard filling, and savor the flaky, buttery pastry that makes each bite truly special.