Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini

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✨ A Birthday Masterpiece by a Young Pastry Prodigy

These Italian cream stuffed cannoncini are more than just pastries—they’re a celebration of creativity, patience, and the joy of learning. Made by a passionate 14-year-old for his birthday, they showcase the golden flakiness of puff pastry wrapped around a silky vanilla custard, finished with a snowy dusting of powdered sugar. Whether you’re a seasoned baker or just starting out, this recipe is a beautiful way to bring a little Italian charm into your kitchen.

🧾 Ingredients

For the Pastry:

  • 1 sheet of puff pastry (store-bought or homemade)
  • 1 egg (for egg wash)
  • Powdered sugar (for dusting)
  • Metal cannoli tubes or DIY foil molds

For the Italian Cream Filling:

  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

👨‍🍳 Instructions

Step 1: Prepare the Pastry Shells

  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface until it’s about ⅛ inch thick.
  3. Cut into strips approximately 1 inch wide and 6 inches long.
  4. Wrap each strip around a metal cannoli tube, overlapping slightly to secure the shape.
  5. Brush with egg wash to give the pastry a golden finish.
  6. Bake for 15–20 minutes until puffed and golden brown.
  7. Cool slightly, then gently slide the pastry off the molds and let them cool completely on a wire rack.

Step 2: Make the Italian Cream

  1. In a medium saucepan, combine milk, heavy cream, and sugar. Heat gently until hot but not boiling.
  2. In a separate bowl, whisk cornstarch with a few tablespoons of the hot milk mixture until smooth.
  3. Return the cornstarch mixture to the saucepan and stir constantly until it thickens and begins to bubble.
  4. Remove from heat and stir in vanilla extract.
  5. Let the cream cool to room temperature, then chill slightly for easier piping.

Step 3: Assemble the Cannoncini

  1. Fill a piping bag with the cooled cream.
  2. Pipe the cream into each pastry tube until full.
  3. Dust generously with powdered sugar for a classic finish.

🎂 Serving & Celebration Tips

  • Serve chilled or at room temperature.
  • Pair with espresso or mint tea for a refined touch.
  • Add a birthday candle to one cannoncino for a sweet photo moment!

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