Easy Italian Cream Stuffed Cannoncini

These Italian cream stuffed cannoncini have become my signature dessert for dinner parties. I discovered them during a trip to northern Italy years ago and have been obsessed with recreating that perfect combination of crispy, buttery pastry and silky vanilla custard ever since. What makes these so special is the contrast between the flaky, sugar-crusted exterior and the cool, velvety cream inside – it's absolutely heavenly.

Last Christmas, I served these at our family gathering instead of the usual cookies. My grandmother, who rarely compliments anything that isn't her own recipe, asked me for the recipe before she left. That's when I knew I'd nailed it.

Key Ingredients

• Puff pastry: Store-bought is perfectly fine here and saves tons of time. Just make sure it's all-butter puff pastry for the best flavor.
• Egg yolks: These give the custard its rich color and velvety texture. Save the whites for meringues or an egg white omelet!
• Vanilla extract: Use the real stuff, not imitation. For an extra-special touch, scrape in seeds from a vanilla bean instead.
• Sugar for rolling: Rolling the pastry in sugar before shaping creates that caramelized, crispy exterior that's completely addictive.
• Horn molds: If you don't have metal cannoncini molds, you can fashion some from aluminum foil wrapped into cone shapes.

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Pastry Magic

Perfect your custard

The key to silky-smooth custard is constant stirring and patience. Keep the heat medium-low and never stop whisking – especially as it begins to thicken. Those few extra minutes of attention prevent lumps.

Cold ingredients, warm result

Make sure your puff pastry is cold but pliable when you start working with it. If it gets too warm while you're cutting strips, pop it back in the fridge for a few minutes. Cold pastry = maximum flakiness.

Sugar on both sides

Don't skimp on the sugar when rolling out the dough. That layer of sugar caramelizes in the oven, creating that distinctive sweet crunch that makes cannoncini special.

Seam side down

Always place the pastry horns with the end of the strip facing down on the baking sheet. This prevents them from unwinding during baking.

Careful egg washing

When applying the egg wash, be careful not to let it drip down between the mold and the pastry – it will act like glue and make removal difficult. Just brush the exposed surfaces.

Patience with unmolding

Let the pastry cool slightly before attempting to remove the molds. If they stick, gently pressing in the metal mold slightly reduces its diameter and helps release it.

I learned to make these from an elderly neighbor in my apartment building who moved to the U.S. from Milan in the 1960s. She would make these for special occasions, and the first time I tried one, I knew I needed to learn her technique. She showed me how to twist the pastry just so around the molds and how to tell when the custard was perfectly done. When she passed away a few years ago, I made a batch for her memorial gathering – it felt like the right way to honor her memory.

Serving Ideas

Serve these as part of an elegant dessert spread alongside fresh berries and small cups of espresso. For a special touch, add a small drizzle of dark chocolate over the cream-filled ends. These are perfect for brunch gatherings or afternoon tea parties where you want something impressive but not too heavy.

Tasty Twists

Add a tablespoon of hazelnut spread to the custard for a Nutella-inspired version. Fold in some lemon zest and a squeeze of juice for a bright, citrusy variation. For a festive touch, mix a tablespoon of liqueur like Grand Marnier or Frangelico into the custard cream.

Storage Smarts

Store unfilled pastry horns in an airtight container at room temperature for up to two days. The custard can be kept refrigerated for up to three days. Never store filled cannoncini – they'll get soggy! Always fill just before serving for that perfect contrast between crisp and creamy.

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I've made these Italian cream stuffed cannoncini for countless dinner parties, holiday gatherings, and special brunches. There's something about presenting a platter of these elegant pastries that makes any occasion feel more special. The joy of watching someone take their first bite – that moment when the pastry shatters and the cream escapes – is one of my favorite parts of sharing food with people I love.

Frequently Asked Questions

→ Where can I find cannoncini molds?

Look for cream horn molds or cannoli forms in kitchen supply stores or online. In a pinch, you can make cone shapes from aluminum foil, though they won't be as uniform.

→ Can I make these in advance?

The pastry shells and custard can be made 1-2 days ahead, but store separately. Fill the shells just before serving to prevent them from becoming soggy.

→ My custard has lumps. How can I fix it?

Strain the custard through a fine mesh sieve while it's still warm to remove any lumps. To prevent lumps, whisk constantly while cooking and add hot milk gradually.

→ Can I use store-bought custard?

Yes, though homemade has better flavor. If using store-bought, choose a high-quality pastry cream or pudding with a thick consistency.

→ What other fillings work well?

Try chocolate custard, coffee-flavored cream, whipped cream with fresh berries, or hazelnut spread for delicious variations.