Italian Cream Stuffed Cannoncini (also known as cream horns) are a classic Italian pastry filled with a luscious, lightly sweetened cream. These crispy, golden pastry shells are made from puff pastry and stuffed with a rich Italian-style cream, making them an irresistible dessert perfect for any special occasion. Whether served at a holiday gathering or enjoyed with a cup of espresso, these delightful treats are sure to impress!
Why You’ll Love This Recipe
- Crispy & Creamy – The perfect combination of flaky pastry and smooth, rich cream.
- Easy to Make – Uses store-bought puff pastry for a quick and simple recipe.
- Authentic Italian Flavor – A traditional dessert with a homemade Italian pastry cream filling.
- Perfect for Special Occasions – Great for holidays, parties, or as an elegant dessert.
- Customizable – Can be filled with different creams like chocolate, ricotta, or mascarpone.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry Shells:
- Puff pastry sheets
- Egg wash (1 egg beaten with a tablespoon of water)
- Granulated sugar
- Powdered sugar (for dusting)
For the Italian Cream Filling:
- Whole milk
- Heavy cream
- Granulated sugar
- Cornstarch
- Egg yolks
- Vanilla extract
- Mascarpone cheese (for extra richness)
Directions
Prepare the Pastry Shells:
- Preheat the oven – Set to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the puff pastry – Roll out the puff pastry and cut into ¾-inch strips.
- Wrap the strips around metal cream horn molds – Slightly overlap each strip as you wrap.
- Brush with egg wash – Lightly brush each pastry with egg wash and sprinkle with granulated sugar.
- Bake – Place on a baking sheet and bake for 15-18 minutes, or until golden brown.
- Cool – Remove from the oven, let cool slightly, then carefully remove from the molds.
Make the Italian Cream Filling:
- Heat the milk and cream – In a saucepan, warm the milk, heavy cream, and sugar over medium heat.
- Whisk egg yolks and cornstarch – In a separate bowl, whisk egg yolks with cornstarch until smooth.
- Temper the eggs – Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking.
- Thicken the cream – Pour the mixture back into the saucepan and cook until thickened, stirring constantly.
- Add vanilla and mascarpone – Remove from heat, stir in vanilla extract and mascarpone, and let cool completely.
Assemble the Cannoncini:
- Pipe the filling – Transfer the cooled cream into a piping bag and fill each pastry horn.
- Dust with powdered sugar – Lightly dust with powdered sugar for a beautiful finish.
- Serve & Enjoy – Enjoy immediately or chill for a firmer texture.
Servings and Timing
- Servings: 10-12 cannoncini
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
Variations
- Chocolate Filling – Add melted dark chocolate or cocoa powder to the cream mixture.
- Lemon Cream – Stir in lemon zest and a bit of lemon juice for a citrusy twist.
- Ricotta Cream – Replace mascarpone with sweetened ricotta for a more traditional filling.
- Nutella Cannoncini – Mix Nutella into the cream for a chocolate-hazelnut variation.
- Pistachio Cream – Blend pistachio paste into the filling for an authentic Italian flavor.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze unfilled pastry shells for up to 2 months; thaw and fill before serving.
- Reheating: If needed, crisp up the pastry shells in a 300°F (150°C) oven for a few minutes.
FAQs
Can I make the cream ahead of time?
Yes! The filling can be made 1-2 days in advance and stored in the fridge.
What can I use if I don’t have cream horn molds?
Use aluminum foil rolled into a cone shape as a DIY alternative.
Can I use store-bought pastry cream?
Yes! Store-bought pastry cream works if you’re short on time.
How do I prevent the pastry from sticking to the mold?
Lightly grease the molds or dust them with flour before wrapping the pastry.
Can I make these dairy-free?
Use dairy-free milk, coconut cream, and a vegan butter substitute.
Can I use phyllo dough instead of puff pastry?
Yes, but layer it with melted butter for a flakier result.
What’s the best way to fill the cannoncini?
Use a piping bag with a star or round tip for a smooth and easy filling process.
How do I keep the pastry crispy?
Fill just before serving to prevent the pastry from getting soggy.
Can I dip the ends in chocolate?
Yes! Dip each end in melted chocolate and let it set for an extra indulgent touch.
Are these similar to cannoli?
Yes, but cannoli use a fried shell and ricotta filling, while cannoncini use baked puff pastry and a cream filling.
Conclusion
Italian Cream Stuffed Cannoncini are an elegant and delicious pastry that’s surprisingly easy to make. With their flaky, golden shells and rich, creamy filling, they are perfect for holidays, parties, or an afternoon indulgence. Whether you stick to the classic vanilla cream or experiment with different flavors, these delightful treats are sure to be a hit. Try them today and bring a taste of Italy to your dessert table!
Print
Italian Cream Stuffed Cannoncini
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 cannoncini 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Cream Stuffed Cannoncini are flaky, golden pastry horns filled with a luscious, silky Italian cream made from mascarpone, ricotta, and a hint of vanilla. A perfect treat for holidays, special occasions, or whenever you want an indulgent Italian dessert!
Ingredients
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg + 1 tablespoon water (for egg wash)
- 1/4 cup granulated sugar (for sprinkling)
For the Italian Cream Filling:
- 1 cup mascarpone cheese
- 1/2 cup ricotta cheese (whole milk, well-drained)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon lemon zest (optional, for freshness)
- 1/2 cup heavy cream, whipped
For Garnish:
- Powdered sugar (for dusting)
- Chopped pistachios or mini chocolate chips (optional)
Instructions
1. Prepare the Puff Pastry:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour a surface and roll out the puff pastry into a 10×10-inch square.
- Cut into ¾-inch wide strips (about 10-12 strips).
- Wrap each strip around a metal cream horn mold, slightly overlapping as you roll.
- Place seam-side down on the baking sheet.
- Brush with egg wash and sprinkle with granulated sugar.
2. Bake the Pastry Shells:
- Bake for 12-15 minutes, or until golden brown and crisp.
- Let cool slightly, then gently remove from the molds. Set aside to cool completely.
3. Make the Italian Cream Filling:
- In a bowl, whisk together mascarpone, ricotta, powdered sugar, vanilla, almond extract, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheese mixture.
4. Fill the Cannoncini:
- Transfer the cream filling to a piping bag fitted with a star or round tip.
- Pipe the filling into each pastry horn until full.
5. Garnish & Serve:
- Dust with powdered sugar and sprinkle with chopped pistachios or mini chocolate chips.
- Serve immediately or refrigerate for up to 24 hours before serving.
Notes
- For extra flavor, dip the pastry tips in melted chocolate before filling.
- If you don’t have metal cream horn molds, wrap foil around a cone shape and use as a substitute.
- Store filled cannoncini in the fridge for up to 2 days, but they’re best enjoyed fresh!