Italian Cream Stuffed Cannoncini

Cannoncini, or Italian cream horns, are delightful pastries filled with a creamy mixture. Here’s how you can make Italian Cream Stuffed Cannoncini:


For the dough:

  • 1 sheet of puff pastry, thawed if frozen
  • 1 egg, beaten (for egg wash)

For the cream filling:

  • 1 cup whole milk
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, chilled
  • 1/4 cup powdered sugar

For garnish (optional):

  • Powdered sugar for dusting
  • Chopped nuts or chocolate shavings


1. Prepare the dough:

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Roll out the puff pastry sheet on a lightly floured surface. Cut it into strips, about 1 inch wide and 8 inches long.

2. Shape the dough:

  • Take each strip of puff pastry and wrap it around a cream horn mold or a metal or wooden cone, starting from the bottom and spiraling upwards. Make sure to leave a small gap between each spiral to allow for expansion during baking.
  • Place the shaped dough on the prepared baking sheet. Brush the surface of each cannoncini with beaten egg to give it a shiny finish.

3. Bake the cannoncini:

  • Bake in the preheated oven for 15-18 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let them cool completely on a wire rack.

4. Prepare the cream filling:

  • In a saucepan, heat the whole milk over medium heat until it reaches a simmer.
  • In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
  • Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  • Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled.

5. Assemble the cannoncini:

  • In a separate bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form.
  • Once the custard is chilled, fold it into the whipped cream until well combined.

6. Fill the cannoncini:

  • Transfer the cream filling into a piping bag fitted with a small round tip. Carefully fill each cooled cannoncini with the cream filling.

7. Garnish and serve:

  • Dust the filled cannoncini with powdered sugar and garnish with chopped nuts or chocolate shavings, if desired.
  • Serve immediately or refrigerate until ready to serve. Enjoy your delicious Italian Cream Stuffed Cannoncini!

These pastries are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

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