Italian Cream Stuffed Cannoncini is a classic Italian dessert featuring flaky, golden pastry tubes filled with a rich, velvety cream. These delightful treats, also known as cream horns, are a staple in Italian bakeries and perfect for any occasion. This homemade version ensures a fresh and irresistible dessert that will impress your family and guests. Follow this step-by-step recipe to create bakery-quality cannoncini at home.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon water
- ¼ cup granulated sugar (for dusting)
- 1 teaspoon powdered sugar (for garnish)
For the Italian Cream Filling:
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Prepare the Pastry Tubes
- Preheat the oven to 375°F (190°C).
- Lightly grease metal cream horn molds or small cylindrical baking tubes.
- Roll out the puff pastry sheet on a lightly floured surface and cut it into 1-inch-wide strips.
- Wrap each strip around a mold, overlapping slightly to prevent gaps.
- Mix the egg with water to create an egg wash and brush it over the pastry rolls.
- Sprinkle with granulated sugar for a crisp, caramelized texture.
- Baking the Cannoncini
- Arrange the wrapped molds on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes or until golden brown and puffed up.
- Allow the pastries to cool slightly before gently removing them from the molds.
- Let them cool completely on a wire rack.
- Prepare the Italian Cream Filling
- In a saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk mixture into the egg mixture while whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens to a custard-like consistency.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and refrigerate until chilled.
- Filling the Cannoncini
- Once the pastry tubes and cream filling are completely cooled, transfer the cream to a piping bag fitted with a star or round nozzle.
- Pipe the cream into both ends of each cannoncini, filling them generously.
- Final Touch and Serving
- Lightly dust the filled cannoncini with powdered sugar for an elegant finish.
- Serve immediately for the best taste and texture.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Tips for the Best Cannoncini
- Ensure the puff pastry is cold before baking to achieve maximum flakiness.
- If you don’t have cream horn molds, use rolled-up aluminum foil cylinders as a substitute.
- For an extra indulgent touch, dip the edges of the cannoncini in melted chocolate before filling.
- Variations include adding a hint of lemon zest or a splash of espresso to the cream for a unique twist.
This Italian Cream Stuffed Cannoncini recipe brings the authentic taste of Italy right into your home. Whether served as a luxurious breakfast treat or a delicate dessert, these pastries promise to deliver a perfect balance of crisp pastry and luscious cream filling. Try this easy recipe today and enjoy the magic of homemade Italian pastries!