Italian Cream Stuffed Cannoncini
Delicate Italian pastry horns filled with a light, creamy custard and whipped cream mixture, finished with a dusting of powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 cannoncini
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons granulated sugar
- 1 egg
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- powdered sugar for dusting
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 1-inch strips.
- Wrap strips around horn molds, overlapping slightly.
- Place on baking sheet, brush with beaten egg, and sprinkle with sugar.
- Bake for 15–18 minutes until golden and crisp. Cool completely before removing molds.
- Heat milk in a saucepan until warm.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into the mixture, then return to saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla, and cool completely.
- Whip cream to stiff peaks and fold into cooled custard.
- Fill pastry horns using a piping bag.
- Dust with powdered sugar and serve.
Notes
- Keep puff pastry cold before baking for best rise.
- Fill pastries just before serving to keep them crisp.
- Add citrus zest or chocolate for flavor variations.
- Store shells and filling separately for best texture.
- Use foil cones if molds are unavailable.
Nutrition
- Serving Size: 1 cannoncini
- Calories: 260 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 110 mg
