Name: Crisp and Buttery Italian Cream-Filled Cannoncini
Prep time: 30 min
Cook time: PT-487580H26M30S
Total time: 1 h 15 min
Yield: undefined
Cuisine: Italian
Ingredients: 3 egg yolks; 3 tbsp all-purpose flour; 1/2 cup sugar; 1 tsp vanilla extract; 8 oz milk; 1 sheet puff pastry, defrosted (about 8 oz); 1/4 cup sugar (for sprinkling); 1 egg (for egg wash); Powdered sugar (for decoration)

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Cannoncini are delicious Italian pastries filled with smooth, homemade custard cream. With a crisp, buttery exterior and a rich, creamy filling, these treats are perfect for any occasion—whether it’s a special dessert or an indulgent snack. If you’ve been craving authentic Italian pastries, this Crisp and Buttery Italian Cream-Filled Cannoncini recipe is the perfect place to start!

Why You’ll Love This Recipe

Crisp and flaky pastry: The puff pastry creates a light, crispy shell that pairs perfectly with the smooth custard filling.
Homemade custard: The custard cream is made from scratch, ensuring a rich, creamy texture that’s a thousand times better than store-bought fillings.
Elegant presentation: These pastries not only taste amazing but look impressive when served—perfect for any gathering or celebration.
Easy to make: Although they look fancy, making cannoncini is straightforward with just a few ingredients and a little patience.

Ingredients

For the Custard Cream:

3 egg yolks
3 tbsp all-purpose flour
1/2 cup sugar
1 tsp vanilla extract
8 oz milk

For the Pastry Horns:

1 sheet puff pastry, defrosted (about 8 oz)
1/4 cup sugar (for sprinkling)
1 egg (for egg wash)
Powdered sugar (for decoration)

Instructions

1. Prepare the Custard Cream

Warm the milk: In a small pan, heat the milk until it’s hot but not boiling.
Mix egg yolks, sugar, and flour: In a medium-sized bowl, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
Combine with milk: Gradually add the hot milk to the egg mixture, whisking constantly to prevent lumps from forming.
Cook the mixture: Pour the combined mixture back into the pan and place over medium heat. Stir constantly until the custard thickens and reaches a slow boil. Continue cooking for a few more minutes to ensure it thickens to the desired consistency.
Cool the custard: Transfer the custard to a bowl, cover it with plastic wrap (making sure the wrap touches the surface to prevent a skin from forming), and refrigerate for at least one hour to cool completely.

2. Prepare the Pastry Horns

Preheat oven: Preheat your oven to 400°F (200°C).
Roll out the puff pastry: Lightly sprinkle your counter and the puff pastry sheet with sugar. Roll the pastry into a 9×12-inch rectangle.
Cut the pastry into strips: Using a knife or pizza cutter, cut the pastry into 12 strips, about 1 inch wide each.
Roll the pastry around molds: Roll each strip of pastry around a conical mold, overlapping the pastry slightly as you go. Place each one seam-side down on a parchment-lined baking sheet.
Egg wash: Beat 1 egg with 1 tbsp water to make an egg wash, then lightly brush each pastry horn with the wash for a golden finish.
Bake: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and crispy. Once baked, allow the pastry to cool briefly, then gently remove each horn from the mold.

3. Assemble the Cannoncini

Fill the pastry horns: Once the pastry shells have cooled, use a piping bag to fill each pastry horn with the prepared, chilled custard cream.
Decorate: After filling, sprinkle the cannoncini with powdered sugar for a light, elegant finish.

Tips for Success

Piping the cream: Be sure to fill the pastry horns carefully with the custard to avoid breaking the delicate puff pastry.
Crispiness: For the crispiest result, be sure to bake the pastry until golden brown. This will ensure a delightful crunch.
Customizing flavors: If you like, you can add a little cinnamon or lemon zest to the custard cream for an extra layer of flavor.

Storage

Cannoncini are best enjoyed fresh, but if you need to store them, keep the pastry and custard separately. You can store the pastry in an airtight container for up to 2 days, while the custard should be kept in the fridge for up to 3 days. Assemble just before serving for the best texture.

Conclusion

These Crisp and Buttery Italian Cream-Filled Cannoncini are a heavenly treat that combines the lightest puff pastry with a velvety custard filling. They’re perfect for special occasions or whenever you want to impress your guests with a delicious and elegant dessert. Give this recipe a try, and enjoy the indulgent flavors of Italy right in your own kitchen!