There’s something truly magical about biting into a flaky, buttery pastry filled with velvety cream, especially when it’s cannoncini. Known as one of Italy’s most beloved pastries, cannoncini (also called Italian cream horns) are a treat that’s as visually stunning as they are delicious. Today, we’re diving into the world of Italian Cream Stuffed Cannoncini, a dessert that brings together delicate puff pastry and a luscious, lightly sweetened filling. Whether you’re serving these for a special occasion or indulging in a midweek treat, this recipe will have everyone asking for more.

Cannoncini is a traditional Italian pastry often found in cafes and bakeries across Italy. Its name translates to “little cannons,” which perfectly describes its tubular shape. The pastry’s hallmark is its golden, crispy shell paired with a rich, creamy filling that melts in your mouth. While classic cannoncini are filled with pastry cream, this version with an Italian cream twist adds an irresistible depth of flavor.

The combination of mascarpone cheese, whipped cream, and a hint of vanilla gives the filling a silky texture and a taste that’s just the right balance of sweet and tangy. The result? A dessert that feels like it’s straight out of a charming Italian bakery.

If there’s one thing that perfectly captures the essence of Italian desserts, it’s the art of indulgence. From the rich, creamy tiramisu to the delicate crunch of biscotti, Italian pastries have a way of making you feel like you’ve stepped into a charming little café on the cobblestone streets of Florence. One such treat that stands out is the cannoncini, a timeless classic that has been enjoyed for generations.

What makes cannoncini truly special is their versatility. They can be served at brunch, as an afternoon pick-me-up with a cup of espresso, or as the grand finale to an elaborate dinner. They’re perfect for holidays, weddings, baby showers, or even as a sweet indulgence on a lazy Sunday afternoon. Their sophisticated appearance belies how simple they are to make, especially when you use store-bought puff pastry.

WHY YOU’LL LOVE THIS ITALIAN CREAM STUFFED CANNONCINI

You’ll love this Italian Cream Stuffed Cannoncini for its irresistibly flaky, buttery pastry shell filled with smooth, sweet cream. Each bite offers the perfect balance of crispy texture and velvety richness, making it the ideal treat for any occasion. Whether you’re enjoying it with coffee or as a special dessert, these delightful pastries are sure to satisfy your sweet tooth!

1. Flaky Perfection: The golden, flaky pastry shell adds a light and crispy texture to every bite.
2. Decadent Cream Filling: The rich, velvety Italian cream is sweet, smooth, and indulgent.
3. Elegant and Versatile: Perfect for holidays, gatherings, or just treating yourself to something special.
4. Easy to Make at Home: With simple ingredients, these can be made right in your own kitchen!
5. Crowd-Pleaser: Their bite-sized form makes them irresistible for both kids and adults.
6. Pairs with Anything: Enjoy them with coffee, tea, or even a glass of dessert wine for an Italian-inspired experience.

INGREDIENTS FOR ITALIAN CREAM STUFFED CANNONCINI

For the custard cream (crema pasticcera):

• Egg yolks: Essential for a rich and creamy texture.
• All-purpose flour: Helps thicken the custard.
• Sugar: Adds sweetness to the cream.
• Vanilla extract: Enhances the flavor with a warm, aromatic touch.
• Milk: The base for the custard’s smooth consistency.

For the cannoncini:

• Puff pastry sheet: The flaky and buttery foundation for the horns.
• Sugar: Adds a sweet, caramelized crust to the pastry.
• Egg: Used as an egg wash to give the pastry a golden shine.
• Powdered sugar: For a decorative and sweet finishing touch.

HOW TO MAKE THIS ITALIAN CREAM STUFFED CANNONCINI

Custard Cream (Crema Pasticcera):

Step 1: Warm the milk until it’s hot but not boiling.

Step 2: In a medium-sized pan, whisk the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.

Step 3: Gradually add the hot milk to the egg mixture while whisking to avoid lumps.

Step 4: Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken during this process.

Step 5: Reduce the heat and cook for a couple more minutes, stirring constantly, until the desired thickness is achieved.

Step 6: Transfer the cream to a glass bowl, cover it with plastic wrap (directly touching the surface to prevent skin formation), and let it cool. Refrigerate for at least one hour.

Pastry Horns:

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Sprinkle sugar on your countertop and over the puff pastry. Roll it out into a rectangle approximately 9 by 12 inches.

Step 3: Cut the pastry into 12 strips, about 1 inch thick. To make this easy, divide the pastry into three sections, then cut each section into four strips.

Step 4: Wrap each strip around a horn mold, ensuring the pastry overlaps slightly.

Step 5: Place the pastry-wrapped molds seam-side down on a baking sheet lined with parchment paper.

Step 6: Beat the egg with a tablespoon of water and lightly brush the pastry with the egg wash. Avoid getting egg wash on the molds, as it will make the pastry harder to remove.

Step 7: Bake for 15-20 minutes, or until the pastry is golden on top.

Step 8: Let the horns cool for a few minutes. Gently remove the pastry from the molds. If the pastry sticks, press the mold slightly to loosen and twist gently.

Step 9: Before serving, fill the cooled horns with custard cream. Use a piping bag for ease.

Step 10: Dust with powdered sugar for a decorative touch. Serve and enjoy!

STORAGE OPTIONS

These flaky, buttery Italian cream-filled cannoncini are a true delight, but what happens if you have leftovers (as if that’s even possible!) or want to make them ahead of time? Fear not! Here’s the ultimate guide to keeping your cannoncini fresh and fabulous.

Refrigerator Storage

If you’re planning to enjoy your cannoncini within a few days, the refrigerator is your best friend. The creamy filling can be quite perishable, so it’s important to keep them cool. Place the filled cannoncini in an airtight container to prevent them from absorbing any unwanted odors from your fridge. Lay parchment paper between layers to keep the pastry crisp and avoid any sticking. Stored properly, they’ll stay fresh for up to 3-4 days.

Pro Tip: Bring them to room temperature for about 15 minutes before serving to let the flavors truly shine.

Freezer Storage

Want to prepare your cannoncini ahead of a special event? Freezing is a fantastic option—but here’s the trick: freeze the pastry shells and filling separately!

1. Pastry Shells: Once baked and cooled, place the empty shells in a freezer-safe bag or container. Be sure to remove as much air as possible to maintain their flaky texture. They’ll keep beautifully in the freezer for up to 3 months.
2. Cream Filling: Transfer the cream to a piping bag or airtight container and freeze for up to 1 month. Thaw it in the fridge overnight before filling the shells.

Pro Tip: Only fill the shells right before serving to ensure that perfect crunch!

If your refrigerated or thawed shells lose a bit of their crispiness, don’t worry! Pop them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their golden flakiness.

VARIATIONS AND SUBSTITUTIONS

• Cream Variations: Swap mascarpone with cream cheese or ricotta for a tangy twist. Add a splash of almond extract for a nutty flavor.
• Filling Flavors: Mix in crushed pistachios, mini chocolate chips, or shredded coconut for texture and flavor.
• Dough Substitutions: Use puff pastry if you’re short on time, or try crescent roll dough for a softer shell.
• Sweetener Options: Substitute powdered sugar with honey or maple syrup for a natural sweetness.
• Gluten-Free: Opt for gluten-free puff pastry to accommodate dietary needs.
• Dairy-Free: Use coconut cream or a dairy-free cream cheese alternative to make it vegan-friendly.

In this recipe, you’ll learn how to achieve the perfect balance between flaky and creamy, sweet and tangy. Plus, we’ve included tips to make sure your cannoncini turn out bakery-quality every time. So, roll up your sleeves, preheat the oven, and get ready to fill your kitchen with the irresistible aroma of these Italian Cream Stuffed Cannoncini. One bite, and you’ll understand why this dessert is such a cherished Italian classic!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Italian Cream Stuffed Cannoncini

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12

Ingredients

• For the Custard Cream Crema Pasticcera:
• 3 egg yolks
• 3 tablespoons 30 g all-purpose flour
• 1/2 cup 100 g sugar
• 1 teaspoon vanilla extract
• 8 oz 235 ml milk
• For the Pastry Horns:
• 1 sheet puff pastry defrosted (about 8 oz / 225 g)
• 1/4 cup 50 g sugar
• 1 egg for egg wash
• Powdered sugar for decoration

Instructions

• Prepare the Custard Cream (Crema Pasticcera):
• Heat the milk in a saucepan until hot but not boiling.
• In a medium pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
• Gradually add the warm milk while whisking continuously to avoid lumps.
• Place the pan over medium heat, stirring constantly until the mixture reaches a gentle boil.
• Allow the cream to thicken, being careful not to let it stick to the pan. Reduce the heat and cook for an additional 2 minutes until the desired thickness is reached.
• Transfer the cream to a glass bowl, cover it with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and let it cool. Refrigerate for at least 1 hour.
• Prepare the Pastry Horns:
• Preheat your oven to 400°F (200°C).
• Lightly sprinkle sugar over your work surface and on top of the puff pastry. Roll the pastry into a rectangle approximately 9 x 12 inches.
• Cut the pastry into 12 strips, each about 1 inch wide. Tip: Divide the rectangle into 3 sections, then cut each section into 4 strips.
• Wrap each strip around a horn mold (cone-shaped), overlapping the pastry slightly as you go. Ensure the ends are secure.
• Bake the Pastry Horns:
• Place the wrapped molds seam-side down on a baking sheet lined with parchment paper.
• Beat the egg with 1 tablespoon of water to make an egg wash. Lightly brush each pastry cone with the egg wash, avoiding contact with the molds to make removal easier after baking.
• Bake in the preheated oven for 15–20 minutes, or until the pastry is golden brown.
• Allow the horns to cool for a few minutes, then gently remove them from the molds. If they stick, gently press the mold inward to loosen it and twist carefully to release.
• Assemble and Serve:
• Just before serving, fill each pastry horn with the chilled custard cream using a piping bag or spoon.
• Sprinkle with powdered sugar for a finishing touch.
• Serve immediately and enjoy these delicate, creamy treats!