Italian Cream Stuffed Cannoncini (Cream Horns): A Crispy, Creamy Italian Delight

If you’ve ever strolled past an Italian bakery and admired those golden, sugar-dusted pastry horns filled with luscious cream, you’ve likely encountered the magic of Italian Cream Stuffed Cannoncini. Also known as cream horns, cannoncini are a celebration of crisp, flaky pastry wrapped around a rich, velvety filling. This dessert is a perfect blend of texture and flavor—and surprisingly easy to make at home!

What Are Italian Cannoncini (Cream Horns)?

Cannoncini (plural of cannoncino) are traditional Italian pastries made by wrapping thin strips of puff pastry around horn-shaped molds, baking until golden and crisp, and filling them with sweet creams—often vanilla pastry cream, whipped cream, or ricotta-based fillings. They’re iconic treats in Italian pastry shops and perfect for holidays, celebrations, or anytime dessert cravings strike.

Ingredients for Italian Cream Stuffed Cannoncini

For the Pastry Horns:

• 1 sheet puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• Granulated sugar (for rolling and dusting)

For the Pastry Cream Filling:

• 2 cups whole milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• 2 tbsp unsalted butter

Equipment You’ll Need:

• Cannoncini molds (metal horn molds)
• Pastry brush
• Saucepan and whisk
• Mixing bowls
• Piping bag with star tip (optional)

How to Make Cannoncini Step by Step

Step 1: Prepare the Pastry Cream

1. In a saucepan, heat milk and lemon zest over medium heat until warm.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
3. Slowly pour the warm milk into the egg mixture while whisking.
4. Return mixture to saucepan, cook over medium heat, whisking until thickened.
5. Remove from heat, add butter and vanilla, mix until smooth.
6. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill.

Step 2: Shape and Bake the Pastry Horns

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into 1/2-inch wide strips.
3. Lightly grease the molds and wrap each with a pastry strip, overlapping slightly.
4. Brush with egg wash and roll in sugar for a sweet crunch.
5. Place on a parchment-lined tray and bake for 15–20 minutes until golden.
6. Let cool and gently remove from molds.

Step 3: Fill the Cannoncini

1. Once pastry horns are cool and cream is chilled, fill a piping bag with the cream.
2. Pipe cream into each horn, filling from both ends if needed.
3. Optional: Dust with powdered sugar or dip ends in melted chocolate and chopped nuts.

Tips for Perfect Cannoncini

• Don’t skip chilling the cream—this helps it thicken and set.
• Bake pastry until deep golden for best crispness.
• Use sugar on the outside for that caramelized crunch.
• Fill just before serving to avoid soggy pastry.
• Try flavor variations like chocolate cream, Nutella, or pistachio filling.

Flavor Variations

• Chocolate Pastry Cream: Add 2 tbsp cocoa powder and 1/2 cup melted dark chocolate to the pastry cream.
• Coffee Cream: Stir in 1 tbsp espresso powder to the milk before heating.
• Ricotta Cream: Mix ricotta with powdered sugar, vanilla, and orange zest.
• Lemon Cream: Add lemon juice and zest to the cream base for a tart twist.

Make-Ahead and Storage Tips

• Pastry cream can be made 1–2 days ahead.
• Baked horns keep in an airtight container for 2 days (unfilled).
• Fill just before serving to maintain texture.
• Filled cannoncini can be refrigerated for a few hours, but the pastry may soften.

Serving Suggestions

• Serve on a dessert platter with espresso or cappuccino.
• Sprinkle with powdered sugar for a classic finish.
• Dip the ends in melted chocolate and chopped pistachios or hazelnuts.
• Add fresh berries on the side for a beautiful presentation.

When to Serve Italian Cream Horns

• Holidays (Christmas, Easter, New Year’s)
• Weddings and showers
• Birthdays and parties
• Afternoon coffee breaks
• Sunday dessert tables

Cannoncini vs Cannoli: What’s the Difference?

Feature	Cannoncini	Cannoli
Pastry	Puff pastry	Fried pastry shell
Filling	Pastry cream or whipped cream	Ricotta-based sweet filling
Texture	Light, flaky, crisp	Crunchy and hearty
Origin	Northern/Central Italy	Sicily

FAQs About Italian Cream Stuffed Cannoncini

Can I make cannoncini without molds?
You can try wrapping pastry around foil cones or rolled parchment, but molds work best.

What if I don’t have puff pastry?
You can make rough puff or use crescent roll dough in a pinch.

Can I use whipped cream instead of pastry cream?
Yes, but add a stabilizer like mascarpone or gelatin for structure.

Why are my horns collapsing?
They may be underbaked—make sure they’re golden and crisp before removing from molds.

Can I freeze cannoncini?
Freeze unfilled horns in an airtight container. Thaw and crisp up in the oven before filling.

Final Thoughts: A Bite of Italian Bakery Heaven

The Italian Cream Stuffed Cannoncini is a timeless treat that brings elegance and joy to any occasion. With its buttery, golden pastry shell and luxurious vanilla-scented cream, each bite is a tribute to Italian pastry craftsmanship. What’s even better is how manageable this recipe is for home bakers—with a few simple tools and a little time, you can recreate this beloved pastry from your own kitchen.

So whether you’re impressing guests or indulging in a personal dessert moment, these cream horns are guaranteed to satisfy. Light, elegant, and full of flavor—once you’ve tried them, you’ll want to make them again and again.

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