Italian Cream-Filled Cannoncini

Why You’ll Love This Recipe

• Delightful Texture: The combination of buttery, flaky pastry and smooth, creamy custard offers a satisfying contrast in every bite.

• Elegant Presentation: Cannoncini’s distinctive horn shape and powdered sugar dusting make them an impressive addition to any dessert table.

• Versatile Filling Options: While traditionally filled with vanilla custard, you can experiment with chocolate, pistachio, or other flavored creams to suit your taste.

Ingredients

For the Custard Cream (Crema Pasticcera):

• 3 egg yolks

• 3 tablespoons (30 grams) all-purpose flour

• ½ cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

• 1 cup (235 milliliters) milk

For the Pastry Horns:

• 1 sheet puff pastry, thawed (approximately 8 ounces or 225 grams)

• ¼ cup (50 grams) granulated sugar

• 1 egg (for egg wash)

• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Custard Cream:

   • In a medium saucepan, warm the milk over medium heat until it’s hot but not boiling.

   • In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is smooth and pale.

   • Gradually add the warm milk to the egg mixture, whisking continuously to prevent lumps.

   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.

   • Once thickened, transfer the custard to a bowl, cover with plastic wrap (ensuring the wrap touches the surface to prevent a skin from forming), and refrigerate for at least 1 hour.

2. Prepare the Pastry Horns:

   • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

   • Sprinkle granulated sugar on your work surface and lay the puff pastry sheet on top. Sprinkle additional sugar over the pastry.

   • Roll the pastry into a 9×12-inch rectangle. Using a sharp knife or pizza cutter, slice the pastry into 12 strips, each approximately 1 inch wide.

   • Lightly grease metal cream horn molds. Starting at the pointed end, wrap each pastry strip around a mold, overlapping slightly to prevent gaps.

   • Place the wrapped molds seam-side down on the prepared baking sheet. Beat the egg and brush a light layer over each pastry to promote browning.

   • Bake for 15–20 minutes, or until the pastries are puffed and golden brown. Remove from the oven and allow them to cool slightly before carefully removing the molds.

3. Assemble the Cannoncini:

   • Once the custard has cooled and the pastry horns are at room temperature, transfer the custard into a piping bag fitted with a medium tip.

   • Gently pipe the custard into each pastry horn, filling them generously.

   • Lightly dust the filled cannoncini with powdered sugar before serving.

Servings and Timing

• Servings: 12 cannoncini

• Preparation Time: 30 minutes

• Cooking Time: 20 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 50 minutes

Variations

1. Chocolate-Filled Cannoncini:

   • Add 2 tablespoons of cocoa powder to the custard mixture during cooking to create a rich chocolate filling.

2. Pistachio Cream Cannoncini:

   • Incorporate 2–3 tablespoons of finely ground pistachios into the custard for a nutty twist.

3. Lemon Zest Infusion:

   • Add 1 tablespoon of fresh lemon zest to the custard to impart a refreshing citrus flavor.

Storage/Reheating

• Storage:

  • Store any leftover cannoncini in an airtight container in the refrigerator for up to 2 days.

• Reheating:

  • Cannoncini are best enjoyed fresh. If needed, allow refrigerated cannoncini to sit at room temperature for about 15 minutes before serving to soften the custard slightly.

FAQs

1. Can I prepare the custard in advance?

Yes, the custard can be made up to 2 days ahead and stored in the refrigerator until you’re ready to fill the pastry horns.

2. Do I need special molds to shape the pastry horns?

While metal cream horn molds are traditional, you can create makeshift molds using aluminum foil shaped into cones if necessary.

3. Can I use homemade puff pastry?

Absolutely! Homemade puff pastry can be used for an even flakier and more flavorful result, though it will increase the preparation time.

4. How do I prevent the pastry from sticking to the molds?

Lightly greasing the molds before wrapping the pastry around them will help prevent sticking. Allowing the pastries to cool slightly before removing them also aids in easy release.

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