Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini are a showstopping dessert that bring together crisp, golden layers of puff pastry and a rich, silky vanilla custard filling. Each bite is a celebration—light, flaky, creamy, and perfectly sweet—echoing the flavors of an Italian bakery right in your kitchen. Whether you make them for a festive gathering or a cozy afternoon treat, these pastries are guaranteed to impress both visually and with taste. Once you see how easy and rewarding it is to make Italian Cream Stuffed Cannoncini at home, you’ll find yourself dreaming up excuses to whip up another batch!

Ingredients You’ll Need

Though this recipe only asks for a handful of kitchen staples, each ingredient plays a starring role in texture and flavor. With these classic components, you’re building layers of crispness, creaminess, and sweetness that elevate Italian Cream Stuffed Cannoncini into a bakery-worthy treat.

• Egg yolks: Provide the custard with a rich, golden hue and luxurious texture—this is what makes the cream so dreamy!
• All-purpose flour: Helps thicken the custard; sift it for the smoothest results and a silky finish.
• Sugar: Sweetens both the custard and the pastry, balancing flavors and creating that irresistible caramelized exterior.
• Vanilla extract: Infuses the cream with a warming aroma and classic Italian pastry flavor.
• Milk: The base for your custard, lending creaminess and a subtle milky sweetness.
• Puff pastry: The secret to those delightfully crisp, flaky layers—make sure it’s fully thawed before rolling!
• Egg (for egg wash): Ensures your pastry bakes up golden and glossy, with bakery-style allure.
• Powdered sugar: Brings a delicate snow-dusted finishing touch that makes each cannoncino look as magical as it tastes.

How to Make Italian Cream Stuffed Cannoncini

Step 1: Prepare the Custard Cream

Start by gently heating the milk in a saucepan over medium heat. You want it steaming but not boiling—think of it as waking the milk up, not scalding it! While the milk warms, whisk the egg yolks, sugar, vanilla extract, and flour in a bowl until the mixture is pale and thick. This step is all about creating that familiar, comforting base you know and love from Italian Cream Stuffed Cannoncini.

Step 2: Combine and Cook the Cream

With the milk hot and ready, slowly pour it into the egg mixture, whisking the entire time to avoid scrambling the eggs. Once fully combined, pour everything back into the saucepan and cook over medium heat, stirring non-stop. The magic happens quickly—the mixture will thicken into a velvety, spoon-coating cream. The moment it reaches custard consistency, remove from the heat, transfer to a bowl, cover, and refrigerate for at least an hour to chill and set.

Step 3: Shape and Bake the Pastry Horns

Preheat your oven to 400°F (200°C). Sprinkle your work surface generously with sugar—it caramelizes as the pastry bakes, giving extra sparkle and crunch! Roll out the puff pastry into a 9×12 inch rectangle, then slice into 12 even strips. Wrap each strip around a metal horn mold, overlapping slightly to create elegant layers. Arrange on a parchment-lined baking sheet, seam-side down. Brush lightly with beaten egg mixed with a splash of water for that glossy golden finish. Bake for 15 to 20 minutes, or until gloriously puffed and bronzed.

Step 4: Cool and Fill the Cannoncini

Allow the baked pastry horns to cool just long enough to handle. Carefully remove them from the molds so they keep their perfect shape. Once completely cool, fill each horn generously with your chilled custard cream using a piping bag for that signature creamy swirl—this is where Italian Cream Stuffed Cannoncini become utterly irresistible.

Step 5: Garnish and Serve

Right before serving, shower each cannoncino with powdered sugar. The delicate white dust makes them look like treasures from a Venetian pastry shop. Now all that’s left is to share, savor, and bask in the applause!

How to Serve Italian Cream Stuffed Cannoncini

Garnishes

The beauty of Italian Cream Stuffed Cannoncini shines with a simple dusting of powdered sugar, but you can take it further! Try topping with finely chopped pistachios, a touch of lemon zest, or even a drizzle of dark chocolate for an extra-special touch. Each little flourish adds color and character to your dessert platter.

Side Dishes

Pair these pastries with a robust espresso or cappuccino for an authentic Italian café experience. For dessert platters, serve alongside fresh berries or a dollop of lightly sweetened whipped cream—both balance the richness and add something fresh to each bite.

Creative Ways to Present

Arrange your cannoncini upright in a circle on a beautiful plate, or stack them in a pyramid for a dramatic centerpiece. Serve them in mini cupcake liners for a tidy grab-and-go option at parties. For extra flair, fill half the batch with chocolate or citrus cream so guests can discover delightful surprises with each selection. Italian Cream Stuffed Cannoncini are as fun to arrange as they are to eat!

Make Ahead and Storage

Storing Leftovers

If you miraculously have leftovers, store filled cannoncini in an airtight container in the fridge. While best enjoyed the day they’re made, they’ll keep for up to two days. The pastry will soften slightly, but the flavor is still dreamy—try dusting with a little fresh powdered sugar before serving again.

Freezing

For longer storage, freeze the unfilled, baked pastry horns in a tightly-sealed bag for up to one month. When you’re ready for a treat, thaw at room temperature and fill with fresh custard. Avoid freezing filled cannoncini; the custard can become watery and lose its silky texture.

Reheating

If you prefer your cannoncini slightly warm, pop the unfilled pastry horns in a 300°F (150°C) oven for a few minutes to revive their crispiness. Always fill with custard after reheating for the very best results in both taste and texture.

FAQs

Can I make Italian Cream Stuffed Cannoncini gluten-free?

Absolutely! Use a trusted gluten-free flour blend in the custard, and seek out high-quality gluten-free puff pastry—many specialty stores and online shops carry them. Just be gentle when working with gluten-free dough, as it can be more delicate, but you’ll still get that irresistible texture and flavor.

Do I need special molds for shaping the cannoncini?

The classic shape relies on metal horn molds, which you can find inexpensively online or at kitchen stores. In a pinch, you can create your own molds by wrapping aluminum foil around a cone-shaped object. Just make sure they’re sturdy enough to hold the pastry as it bakes!

Can I make the custard cream ahead of time?

Definitely! The custard cream can be made a day in advance and kept in the refrigerator. This approach actually deepens the flavor and allows for fuss-free assembly when you’re ready to bake and fill your Italian Cream Stuffed Cannoncini.

What if I don’t have a piping bag?

No worries! A sturdy plastic bag with a corner snipped off works beautifully for piping the custard into the pastry horns. You can even use a small spoon for a more rustic, homemade look—Italian nonnas would approve.

How do I prevent the puff pastry from getting soggy?

The trick is to fill the horns with custard just before serving. This maintains the contrast between the crisp, flaky shell and creamy center, ensuring your Italian Cream Stuffed Cannoncini are as delightful as they look.

Final Thoughts

There’s nothing quite like the joy of sharing homemade Italian Cream Stuffed Cannoncini, their delicate shells hiding a sunny cloud of vanilla cream. They’re bound to become a go-to treat for celebrations or simply elevating a weekend afternoon. Gather your loved ones, brew some coffee, and dive into the magic of Italian baking—you’ll be amazed at just how easy and rewarding these little pastries are to make!

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