Italian Cream Stuffed Cannoncini

Golden, flaky Italian Cream Stuffed Cannoncini are a treat that’s both elegant and irresistible. These puff pastry horns are wrapped around molds, baked until golden, and filled with a smooth vanilla custard cream. Lightly dusted with powdered sugar, this dessert is perfect for impressing guests or indulging in a moment of luxury. With a preparation time of just 20 minutes, this recipe brings a touch of Italian tradition to your table with ease. Serve as a sweet accompaniment to coffee or as a centerpiece for any dessert spread.

Clare Greco
Updated on Monday 02 December 2024
Italian Cream Stuffed Cannoncini
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Italian Cream Stuffed Cannoncini | Recipesbyclare.com

Italian Cream Stuffed Cannoncini are a beloved dessert, combining the flakiness of puff pastry with the rich, velvety smoothness of custard cream. This recipe is an ode to Italian tradition, making it a perfect choice for family gatherings, celebrations, or simply a sweet indulgence at home.

INGREDIENTS

  • Egg yolks: 3, for a rich and creamy custard.
  • All-purpose flour: 3 tbsp (30 g), for thickening the custard.
  • Sugar: 1/2 cup (100 g), to sweeten the custard and dust the pastry surface.
  • Vanilla extract: 1 tsp, for aromatic flavor in the custard.
  • Milk: 8 oz (235 ml), heated to form the custard base.
  • Puff pastry sheet: 1, defrosted and ready to roll.
  • Egg: 1, for brushing over the pastry for a golden finish.
  • Powdered sugar: For garnish and an elegant touch.

INSTRUCTIONS

Step 1:
Heat milk in a saucepan until warm. In a separate bowl, whisk together egg yolks, sugar, vanilla, and flour until light and fluffy.
Step 2:
Gradually pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Transfer to a bowl, cover, and refrigerate for 1 hour.
Step 3:
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a sugar-dusted surface into a 9x12-inch rectangle. Cut into 12 strips.
Step 4:
Wrap each pastry strip around a horn mold, overlapping slightly, and place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
Step 5:
Bake for 15-20 minutes until golden brown. Cool slightly before removing the pastry from the molds.
Step 6:
Use a piping bag to fill the cooled pastry horns with custard cream. Dust with powdered sugar before serving.

Serving and Storage Tips

  • Serve immediately for the best texture, or refrigerate for up to 1 day before serving.
  • Sprinkle with extra powdered sugar just before serving for a fresh look.

Helpful Notes

  • Chill the custard cream completely before filling the pastry for a smoother texture.
  • Make sure to seal the ends of the puff pastry strips tightly to prevent unrolling during baking.

Tips from Well-Known Chefs

  • Use a high-quality vanilla extract for the custard to enhance its flavor.
  • Dust the baking surface with sugar instead of flour for a caramelized finish on the puff pastry.
Italian Cream Stuffed Cannoncini Pin it
Italian Cream Stuffed Cannoncini | Recipesbyclare.com

Creamy Cannoncini

Flaky puff pastry horns filled with creamy vanilla custard, a heavenly Italian dessert perfect for tea or special events.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: Italian

Yield: 12 Servings (12 cream-filled pastry horns)

Dietary: Vegetarian

Ingredients

01 3 egg yolks.
02 3 tbsp (30 g) all-purpose flour.
03 1/2 cup (100 g) sugar.
04 1 tsp vanilla extract.
05 8 oz (235 ml) milk.
06 1 sheet puff pastry (defrosted, about 8 oz / 225 g).
07 1/4 cup (50 g) sugar (for rolling).
08 1 egg (for egg wash).
09 Powdered sugar (for garnish).

Instructions

Step 01

Heat milk in a saucepan until warm.

Step 02

In a bowl, whisk egg yolks, sugar, vanilla, and flour until light and fluffy.

Step 03

Gradually pour the milk into the egg mixture while stirring continuously.

Step 04

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.

Step 05

Remove from heat, transfer to a bowl, cover, and refrigerate for 1 hour.

Step 06

Preheat oven to 400°F (200°C).

Step 07

Roll out puff pastry on a sugar-dusted surface into a 9x12-inch rectangle. Cut into 12 strips.

Step 08

Wrap each strip around a horn mold, overlapping slightly, and place seam-side down on a parchment-lined baking sheet.

Step 09

Brush with egg wash and bake for 15-20 minutes until golden brown.

Step 10

Cool slightly before removing from molds.

Step 11

Use a piping bag to fill the cooled pastry horns with custard cream.

Step 12

Dust with powdered sugar before serving.

Notes

  1. Italian Cream Stuffed Cannoncini are a classic dessert with a flaky puff pastry exterior and smooth vanilla custard filling.
  2. Perfect for special occasions or to impress guests at tea time.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 10g
  • Total Carbohydrate: 20g
  • Protein: 3g