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Italian Cream Stuffed Cannoncini (Cream Horns) Recipe

Italian Cream Stuffed Cannoncini (Cream Horns) Recipe
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★★★★★

5.2 from 30 reviews

Italian Cream Stuffed Cannoncini, also known as Cream Horns, are delicate puff pastry cones filled with a rich, smooth custard cream (crema pasticcera). This classic Italian dessert features a crispy, flaky pastry shell dusted with powdered sugar, perfectly complemented by the sweet, velvety vanilla-infused custard filling. Ideal for special occasions or an elegant treat, these cream horns combine simple ingredients with a refined presentation.

Ingredients

Scale

Custard Cream (Crema Pasticcera)

  • 3 egg yolks
  • 3 tablespoons (30 gr) all-purpose flour
  • 1/2 cup (100 gr) sugar
  • 1 teaspoon vanilla extract
  • 8 oz (235 ml) milk

Cannoncini (Pastry Horns)

  • 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
  • 1/4 cup (50 gr) sugar
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Powdered sugar (for decoration)

Instructions

  1. Prepare the Custard Cream: Warm the milk until hot but not boiling. In a medium pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy. Gradually add the hot milk a little at a time while whisking continuously to avoid lumps. Place the pan over medium heat and keep stirring until the mixture reaches a slow boil and thickens. Lower the heat and cook for a couple more minutes while stirring to achieve desired thickness. Pour the custard into a glass bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for at least one hour until fully cooled and set.
  2. Preheat the Oven and Prepare Pastry: Set your oven to 400°F (200°C). Sprinkle sugar onto your countertop and over the puff pastry sheet. Roll the pastry out into a rectangle approximately 9 by 12 inches in size. Using a knife or pastry cutter, cut the pastry into 12 strips, about 1 inch wide. An easy technique is to cut the sheet into three parts lengthwise, then each part into four strips.
  3. Form the Cannoncini: Take each strip and roll it tightly around a conical horn mold, overlapping the strip by about half its length to secure. Place the formed pastry cones on a baking sheet lined with parchment paper, positioning them with the seam side down to prevent unrolling during baking.
  4. Apply Egg Wash: Beat the egg with one tablespoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash, being careful to avoid getting it on the horn molds, as this will make it difficult to remove the pastry after baking.
  5. Bake the Pastry Horns: Bake the cannoncini in the preheated oven for 15 to 20 minutes, or until they turn golden brown and puffed. Keep an eye on them to avoid burning.
  6. Remove from Molds and Cool: Let the baked pastry cones cool for a few minutes to firm up. Carefully remove each pastry horn from its mold by gently pressing the mold inward to slightly reduce its circumference, then twist and slide it out slowly to avoid breaking the pastry.
  7. Fill with Custard and Serve: Transfer the chilled custard cream into a piping bag. Pipe the cream generously into each pastry horn. Dust the tops with powdered sugar for an elegant finish. Serve immediately and enjoy the delicious combination of crispy pastry and creamy custard.

Notes

  • Make sure the milk is hot but not boiling to avoid curdling the custard.
  • Cover the custard with plastic wrap touching its surface to prevent skin formation during cooling.
  • Rolling the pastry strips evenly ensures each cannoncini has a uniform shape.
  • Be careful to keep egg wash off the molds to ease removal after baking.
  • If you don’t have horn molds, you can shape cones from heavy-duty aluminum foil as a substitute.
  • Store unfilled pastry cones in an airtight container at room temperature for up to 2 days.
  • Filled cannoncini are best enjoyed the same day to keep the pastry crisp.

Nutrition

Keywords: Italian Cream Horns, Cannoncini, Custard Cream Pastry, Puff Pastry Dessert, Italian Pastry, Cream Horns Recipe

Find it online: https://recipeswithmia.com/italian-cream-stuffed-cannoncini-cream-horns-recipe/