If you’ve ever been captivated by the pastry shop windows in Italy, you know the unmistakable allure of Italian Cream Stuffed Cannoncini. These golden, sweet pastry horns with their crisp, flaky exterior and silky, luscious cream filling are simply irresistible. This recipe is here to help you recreate that magical bakery experience at home, transforming just a handful of simple ingredients into show-stopping treats everyone will adore. Let’s roll up our sleeves and make a batch of Italian Cream Stuffed Cannoncini together!
Ingredients You’ll Need
You’ll be amazed by how a few classic ingredients magically come together to create Italian Cream Stuffed Cannoncini. Each one brings its own special charm to the party—texture, flavor, and that signature look—so don’t skip or skimp!
- Puff pastry sheets: The buttery, flaky base for our cannoncini, providing the classic crisp shell. Store-bought works great if you’re short on time!
- Egg yolks: The heart of the cream filling, adding richness and a beautiful golden hue.
- Granulated sugar: Brings sweetness and helps thicken the cream until it’s velvety smooth.
- Whole milk: Keeps the pastry cream silky and light while tying the flavors together.
- Cornstarch: Your secret to a perfectly thick and stable cream, giving that luxurious texture without lumpiness.
- Butter: A bit stirred in at the end smooths the filling and adds shine—don’t skip it!
- Vanilla extract: Infuses the cream with fragrant warmth and that classic Italian bakery flavor.
- Powdered sugar: A dusting on top adds sweetness and makes each cannoncino extra eye-catching.
How to Make Italian Cream Stuffed Cannoncini
Step 1: Prepare the Pastry Horns
Start by preheating your oven to 400°F (200°C). Roll out the puff pastry sheets gently on a floured surface, then cut them into long, even strips—about 1 inch wide. Using metal cannoli or cream horn molds, wrap each strip around the mold, slightly overlapping as you go. Place the wrapped molds seam-side down on a lined baking sheet, brush the tops with a little beaten egg for shine, and bake until gorgeously golden and crisp, about 15–18 minutes. Let them cool before carefully sliding off the molds.
Step 2: Whip Up the Pastry Cream
While the shells cool, whip up the dreamy cream filling for your Italian Cream Stuffed Cannoncini. In a saucepan, whisk egg yolks with sugar until pale and creamy, then add the cornstarch. Warm the milk gently in another pot, then slowly whisk it into the yolk mixture. Cook the mixture over medium heat, stirring constantly until it thickens to a custard-like consistency. Once it’s lovely and thick, remove from the heat, stir in a knob of butter and vanilla extract, and let it cool completely. The result? A filling you’ll want to eat right off the spoon!
Step 3: Fill the Cannoncini Shells
Transfer the cooled pastry cream into a piping bag fitted with a medium round tip. Gently pipe the cream into each pastry horn, starting at one end and finishing with a flourish. The shells are fragile, so pipe slowly and avoid overfilling—the perfect balance is key!
Step 4: Add the Finishing Touches
Arrange your filled Italian Cream Stuffed Cannoncini on a platter, then dust them generously with powdered sugar. For a touch of flair, you can dip the ends in finely chopped pistachios or mini chocolate chips. Every bite is a crunchy, creamy wonderland!
How to Serve Italian Cream Stuffed Cannoncini
Garnishes
For extra pizzazz, finish your Italian Cream Stuffed Cannoncini with a scattering of powdered sugar. Want something more? Try delicate lemon zest, a sprinkle of cocoa powder, or even some candied fruit. A few chopped pistachios or slivers of almond on the cream ends are gorgeous, too!
Side Dishes
Pair these beauties with espresso, cappuccino, or a glass of sweet dessert wine to complete the Italian pasticceria vibe. They’re fabulous with a bowl of fresh berries or Italian amaretti cookies if you want a dessert table extravaganza.
Creative Ways to Present
Line your Italian Cream Stuffed Cannoncini on an elegant dessert tray, nestle them in parchment in a vintage tin, or serve in glass jars for a playful picnic treat. Small cupcake liners are a charming way to make each cannoncino feel like its own special gift—just like they do in Italy!
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Cream Stuffed Cannoncini in an airtight container in the refrigerator. The pastry will soften a bit over time, but the flavors only get better. Plan to enjoy within 2–3 days for optimal freshness and crunch.
Freezing
If you want to freeze, it’s best to do so before filling the pastry horns. Store the cooled, unfilled shells in a tightly sealed bag for up to a month. Thaw at room temperature, then pipe in the cream just before serving for that just-baked texture.
Reheating
You don’t really need to reheat Italian Cream Stuffed Cannoncini, but if you want to revive the crispness, pop the unfilled shells in a 300°F (150°C) oven for about 5 minutes. Once filled, enjoy chilled for the best experience.
FAQs
How do I keep the pastry shells crispy?
The secret is to fill the shells right before serving. Any moisture from the cream will eventually soften them, so prep in advance but assemble at the last minute for extra crunch.
Can I make the pastry cream ahead of time?
Absolutely! The cream filling for Italian Cream Stuffed Cannoncini can be made a day or two in advance. Just press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.
Do I need special molds for the shells?
Metal cream horn molds work best, but you can improvise by wrapping foil into cone shapes. Just make sure they’re tightly formed and greased lightly so the pastry doesn’t stick.
Can I flavor the filling differently?
Of course! Try folding in whipped cream for a lighter texture, or adding a touch of orange blossom water, almond extract, or even a little espresso powder for unique variations on classic Italian Cream Stuffed Cannoncini.
How do I transport them without ruining the shape?
Arrange the assembled cannoncini in a single layer in a sturdy box, using parchment between rows if needed. Chill until ready to serve—they travel beautifully done this way!
Final Thoughts
If you’re dreaming of the taste of Italy, there’s no better way than homemade Italian Cream Stuffed Cannoncini. Their delightful mix of crunch and cream never fails to charm, and making them is pure fun. Give them a try—you might just start a new family tradition!
Print
Italian Cream Stuffed Cannoncini Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 cannoncini
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian cream stuffed cannoncini are a delightful treat with a crispy, flaky pastry filled with a rich cream that’s perfect for any occasion.
Ingredients
For the Pastry:
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
For the Cream Filling:
- 1 cup ricotta cheese
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- Prepare the Pastry: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions.
- Shape the Cannoli: Cut the puff pastry into strips and wrap them around metal cannoli tubes, overlapping slightly. Brush with egg wash.
- Bake: Bake the pastry tubes until golden brown and crispy, about 15-20 minutes. Let cool.
- Make the Filling: In a bowl, mix ricotta cheese, confectioners’ sugar, and vanilla until smooth. Stir in chocolate chips and pistachios.
- Fill the Cannoli: Carefully remove the pastry from the tubes and pipe the cream filling into each end. Sprinkle with extra pistachios and chocolate chips. Serve and enjoy!
Notes
- Make sure the pastry is completely cooled before filling to prevent the cream from melting.
- You can dust the cannoncini with powdered sugar before serving for an extra touch.
