Irresistible Italian Cream-Filled Cannoncini You’ll Love

Introduction

There’s something magical about biting into a warm, golden, flaky pastry that gives way to silky custard cream inside. That’s the joy of Irresistible Italian Cream-Filled Cannoncini You’ll Love. These pastries, often called Italian cream horns dessert or puff pastry cream-filled cannoncini, are a symbol of Italian bakery charm—elegant yet approachable, fancy yet simple enough to make at home.

This recipe will guide you step-by-step, blending the artistry of traditional pastry making with simple tips that ensure success even if you’re new to baking. Whether you call them cannoncini with pastry cream, custard-filled cannoncini, or sweet cream Italian pastry rolls, one thing is certain: their crisp layers and creamy filling will win over every guest at your table.

• Flaky Pastry Layers – Light, airy, and buttery thanks to store-bought puff pastry.
• Silky Cream Filling – The vanilla custard is rich, smooth, and perfectly balanced in sweetness.
• Quick to Prepare – Using pre-made puff pastry saves hours while delivering bakery-quality results.
• Budget-Friendly Elegance – Impress your guests without breaking the bank.
• Versatile Dessert – Works for breakfast, brunch, afternoon tea, or holiday parties.
• Customizable Flavors – Try chocolate, coffee, or citrus twists.
• Kid-Friendly Fun – Kids love filling the Italian cream-filled cannoncini recipe with custard.
• Restaurant-Worthy Finish – Dust with powdered sugar for that bakery-perfect look.

Ingredients

For the Custard Cream

• 5 large egg yolks, room temperature – structure and richness
• ¼ cup all-purpose flour (or cornstarch for gluten-free) – thickening agent
• ¾ cup granulated sugar – sweetness and caramel notes
• 1 teaspoon pure vanilla extract – depth of flavor
• 2 cups whole milk – creamy, velvety texture

For the Puff Pastry

• 1 package puff pastry, store-bought – time-saving shortcut
• 2 tablespoons sugar, for sprinkling – caramelized crisp finish
• 1 large egg, beaten – glossy golden crust

Optional Garnish: Powdered sugar or melted chocolate drizzle.

Step-by-Step Instructions

Step 1 – Prepare the Custard

1. Warm milk over low heat—avoid boiling.
2. In a bowl, whisk egg yolks, sugar, flour, and vanilla until smooth.
3. Slowly drizzle hot milk into the mixture while whisking.
4. Return to medium heat and stir constantly until thickened.
5. Transfer to a bowl, cover with cling film touching the surface, and refrigerate until set.

Science tip: The proteins in egg yolks thicken the custard through gentle coagulation; constant whisking prevents lumps.

Step 2 – Prepare the Pastry Shells

1. Preheat oven to 400°F (200°C).
2. Roll puff pastry on a lightly floured surface.
3. Sprinkle with sugar for crunch.
4. Cut into 1-inch strips and wrap around metal cream horn molds, overlapping slightly.
5. Place on a parchment-lined tray, brush with egg wash, and bake for 15–20 minutes until puffed and golden.

Sensory cue: Perfect shells should be crispy, golden brown, and hollow inside.

Step 3 – Fill and Serve

1. Let pastry shells cool completely before filling.
2. Transfer custard to a piping bag fitted with a star nozzle.
3. Pipe custard into each horn until filled.
4. Dust with powdered sugar before serving.

Pro Tips

How do I keep cannoncini crispy?

Fill them just before serving. The custard’s moisture softens pastry if stored too long filled.

Can I make custard cream in advance?

Yes, refrigerate for up to 2 days. Stir before using for a silky texture.

Do I need special molds?

Metal cream horn molds are best, but you can DIY by shaping foil into cones.

How do I prevent cracks?

Don’t stretch the pastry too tightly around molds—leave slight gaps for expansion.

Best Ways to Serve

• At Brunch: Pair with cappuccino or espresso.
• As Dessert: Serve with chocolate drizzle or fresh berries.
• Holiday Treat: Present on festive platters dusted with powdered sugar.
• Party Favorite: Mini versions filled with flavored creams.

🔗 Try pairing with Blueberry Thyme Chicken or Amazing Mexican Street Corn Salad for a full menu.

Nutrition (Per Serving – 1 cannoncini)

• Calories: 210
• Protein: 4 g
• Carbohydrates: 25 g
• Fat: 11 g
• Sugar: 12 g
• Calcium: 6% DV

Storage & Leftovers

• Unfilled Pastry Shells: Store in an airtight container for 2–3 days at room temperature.
• Filled Cannoncini: Best enjoyed within 4 hours. Refrigerate up to 24 hours but expect softer pastry.
• Freezing: Freeze unfilled shells for 1 month; re-crisp in a 350°F oven for 5 minutes.

FAQs

Can I use whipped cream instead of custard?

Yes, but the flavor is lighter—custard is more traditional.

Can I flavor the custard?

Absolutely! Add lemon zest, espresso powder, or cocoa.

What’s the difference between cannoncini and cream horns?

Cannoncini are Italian, typically filled with custard cream; cream horns may use whipped cream or buttercream.

Can I make them gluten-free?

Yes—use gluten-free puff pastry and cornstarch in custard.

Variations

• Chocolate Lovers: Add cocoa powder to custard or dip pastry ends in chocolate.
• Citrus Twist: Infuse custard with lemon zest for brightness.
• Nutty Delight: Sprinkle crushed pistachios inside or over powdered sugar topping.
• Savory Version: Fill with herbed ricotta for a surprising appetizer.

Conclusion

Irresistible Italian Cream-Filled Cannoncini You’ll Love bring together the best of Italian pastry tradition and modern home-baking convenience. Flaky pastry shells, silky custard cream, and a finish that feels truly gourmet—this is a dessert that never fails to impress.

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