Description
Make authentic Italian cream stuffed cannoncini with crisp puff pastry and silky filling. A bakery-style dessert made easy at home.
Ingredients
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 teaspoon vanilla extract
Zest of 1 lemon (optional)
2 tablespoons unsalted butter
Instructions
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Make the pastry cream:
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Heat milk with lemon zest until warm.
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In a bowl, whisk egg yolks, sugar, and cornstarch.
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Slowly temper in the warm milk while whisking.
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Return to pan and cook until thickened.
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Off heat, stir in butter and vanilla.
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Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
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Form and bake the pastry horns:
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Preheat oven to 400°F (200°C).
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Roll out puff pastry and cut into 1/2-inch strips.
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Wrap strips around greased horn molds, overlapping slightly.
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Brush with egg wash and roll in sugar.
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Place on a parchment-lined tray and bake for 15–20 minutes, until golden brown.
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Let cool completely before filling.
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Fill the cannoncini:
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Spoon or pipe chilled pastry cream into cooled horns.
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Optional: dust with powdered sugar or dip ends in chocolate/nuts.
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Notes
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Chill pastry cream for at least 2 hours for best texture.
Use a piping bag for neater filling.
Fill just before serving to keep the shells crisp.
Try different flavors: add cocoa, coffee, or citrus zest to your filling.
No molds? Use homemade foil cones or rolled parchment.
- Prep Time: 30minutes
- Cook Time: 20minutes