Italian Cream Stuffed Cannoncini

This elegant Italian pastry treat combines flaky puff pastry horns with velvety custard cream for an authentic taste of Italy's sweet traditions. The contrast between the crisp exterior and silky filling creates a dessert experience that transports you straight to an Italian café with each delightful bite.

I first made these cannoncini for a family gathering celebrating my grandmother's birthday. Though I was nervous about working with puff pastry the first time, watching everyone's eyes light up with that first bite made it my signature dessert for celebrations ever since.

Ingredients

• Egg yolks: Create the rich base for our custard, providing both color and velvety texture
• All-purpose flour: Helps thicken the custard to the perfect piping consistency
• Sugar: Balances the egg flavor while adding necessary sweetness
• Vanilla extract: Provides that classic flavor foundation, use pure not imitation for best results
• Milk: Brings everything together, whole milk yields the richest result
• Puff pastry sheet: Acts as our flaky exterior, look for all-butter varieties for superior taste
• Sugar: Not just for sweetness but creates a beautiful caramelization when baked
• Egg: For washing gives the pastry that gorgeous golden shine
• Powdered sugar: Adds the perfect finishing touch and visual appeal

Step-by-Step Instructions

Prepare the Custard Cream:

Heat the milk in a saucepan until it just begins to steam but not boil. This gentle heating prevents scorching while ensuring the milk is hot enough to activate the thickening process when combined with the other ingredients.

Create the Base Mixture:

In a separate bowl whisk the egg yolks, sugar, vanilla extract, and flour until the mixture becomes noticeably lighter in color and texture. This aeration process is crucial for a smooth custard, so whisk vigorously for at least two minutes until you see the color lighten to a pale yellow.

Combine Hot and Cold:

Pour the hot milk into the egg mixture in a slow, steady stream while continuously whisking. This tempering technique prevents the eggs from scrambling while allowing them to gradually come up to temperature. The constant motion ensures everything incorporates evenly without lumps.

Cook to Perfection:

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Keep the mixture moving across the bottom and sides of the pan to prevent scorching. Continue cooking until the custard thickens enough to coat the back of a spoon, usually 5-7 minutes.

Chill the Custard:

Transfer the finished custard to a clean bowl and immediately cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least one hour to allow the flavors to develop and the texture to set properly.

Shape the Pastry:

Preheat your oven to 400°F then roll out the puff pastry on a surface generously dusted with sugar. The sugar not only prevents sticking but also caramelizes during baking for extra flavor. Aim for a rectangle approximately 9x12 inches, then cut into 12 equal strips roughly 1 inch wide.

Form the Cannoncini:

Wrap each strip around a horn mold, slightly overlapping the pastry as you spiral it from base to tip. The overlapping creates that signature layered look when baked. Place each wrapped horn on a parchment-lined baking sheet with the seam side down to prevent unwrapping during baking.

Bake to Golden Perfection:

Brush each pastry horn lightly with egg wash made from beaten egg mixed with a tablespoon of water. Bake for 15-20 minutes until the pastry puffs dramatically and turns a deep golden brown. The caramelization of the sugar creates a wonderful depth of flavor beyond simple sweetness.

Assemble with Care:

Once cooled enough to handle, gently remove the pastry shells from their molds. Fill a piping bag fitted with a star tip with the chilled custard cream. Pipe generously into each pastry horn, filling from both ends to ensure every bite contains cream. Dust with powdered sugar just before serving.

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My favorite part of this recipe is the moment the puff pastry emerges from the oven, golden and flaky. The transformation from simple ingredients to something so beautiful reminds me of watching my Italian neighbor make these when I was young. She would always let me dust the finished cannoncini with powdered sugar, calling it "snow magic" that made desserts special.

Storage Tips

The filled cannoncini are best enjoyed fresh, ideally within 4-6 hours of assembly. The moisture from the custard will gradually soften the crisp pastry shell, changing the signature textural contrast that makes these treats special.

For make-ahead options, store the components separately. The baked unfilled shells can be kept in an airtight container at room temperature for up to two days. The custard cream will stay fresh in the refrigerator for up to three days when stored in an airtight container with plastic wrap pressed directly onto the surface.

If you must store assembled cannoncini, keep them in the refrigerator and bring to room temperature for about 20 minutes before serving. A quick 3-5 minute reheating in a 300°F oven can help restore some crispness to the shell, though they will never be quite as perfect as freshly made.

Regional Variations

While our recipe represents the classic Northern Italian version, these cream-filled pastries appear throughout Italy with regional twists. In Sicily, they might include a hint of citrus zest or even pistachio paste mixed into the cream. Venetian versions sometimes incorporate a splash of sweet liqueur like Amaretto in the custard.

The shape can vary too. While the horn shape is traditional, some regions create cylinder forms or even fold the pastry into rectangular packets. What remains consistent is the pairing of crisp, buttery pastry with smooth, rich custard.

The name itself changes depending on where you are in Italy. While "cannoncini" (meaning "little cannons") is common in the north, you might hear them called "cornetti" in some regions or even "trombette" in others—all referencing their distinctive horn-like shape.

Serving Suggestions

Cannoncini make a stunning centerpiece for an Italian-inspired dessert table. Arrange them on a decorative platter dusted with powdered sugar, perhaps with some fresh berries scattered around for color contrast.

For a truly authentic experience, serve alongside strong Italian espresso or cappuccino. The bitter coffee perfectly balances the sweet cream filling, creating that classic café experience.

Consider creating a dessert board with cannoncini as the star alongside other Italian treats like amaretti cookies, fresh fruit, and small glasses of limoncello for a complete after-dinner experience that will transport your guests directly to Italy.

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Frequently Asked Questions

→ How do I achieve a flaky pastry shell?

To achieve a flaky shell, ensure the puff pastry is cold when working with it and don’t overhandle it. Use sugar-dusted surfaces for rolling to enhance the flavor and texture.

→ Can I make the custard cream ahead of time?

Yes, the custard cream can be made a day in advance. Store it in the refrigerator covered with plastic wrap to prevent a skin from forming.

→ What alternative can I use for vanilla extract?

You can substitute vanilla extract with vanilla bean paste or a fresh vanilla pod for a more intense flavor.

→ How can I make this dessert gluten-free?

Use a gluten-free flour blend for the custard and opt for gluten-free puff pastry. Handle the gluten-free pastry delicately as it’s more fragile.

→ Can these be stored after assembling?

It's best to assemble and serve them fresh for the best texture. However, leftovers can be stored in the refrigerator for up to two days.