How to Make Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini invites you to indulge in a bite of elegance and sweetness. These delightful pastry horns, known for their crisp, flaky exterior and rich, creamy filling, are a staple of Italian patisseries and a favorite at gatherings. Originating from the rich culinary landscape of Italy, cannoncini are traditionally filled with a luxurious Italian cream, offering a perfect balance of texture and flavor. Whether you’re looking to impress guests at a dinner party, treat your family to a special dessert, or simply explore the art of Italian baking, these cannoncini promise an unforgettable culinary experience.


Why You’ll Love Italian Cream Stuffed Cannoncini:

  • Exquisite Flavor: The combination of buttery pastry and smooth, vanilla-infused cream is irresistible.
  • Elegant Presentation: Their sophisticated appearance makes them ideal for special occasions or as a refined treat.
  • Versatility in Filling: While traditional Italian cream is a classic choice, these pastries can be customized with various fillings to suit your taste.
  • Joy of Baking: Embrace the pleasure of creating something truly special from scratch, with room for creativity and personal touches.

Ingredients Notes For Italian Cream Stuffed Cannoncini:

  • Pastry Dough: Puff pastry is the key ingredient for the cannoncini shells, offering a flaky and crisp texture.
  • Italian Cream Filling: A rich custard made from milk, sugar, eggs, and vanilla, thickened with flour or cornstarch for the perfect consistency.
  • Powdered Sugar: A light dusting on the finished pastries adds sweetness and a decorative touch.
  • Cannoncini Molds: Metal or silicone molds are essential for shaping the pastry into its signature horn shape.

Recipe Steps:

  1. Prepare the Pastry: Thaw the puff pastry according to package instructions. Roll out and cut into strips about 1 inch wide.
  2. Shape the Cannoncini: Wrap each pastry strip around a cannoncini mold, starting at the pointed end and overlapping slightly as you go. Secure the end with a little water to stick.
  3. Bake: Arrange the prepared cannoncini on a baking sheet and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden and puffed.
  4. Make the Italian Cream: While the pastries cool, prepare the Italian cream by whisking together milk, sugar, eggs, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Let cool.
  5. Fill the Cannoncini: Once both the pastries and cream have cooled, use a piping bag to fill each cannoncino with the Italian cream.
  6. Serve: Dust with powdered sugar before serving. Enjoy the pastries fresh for the best texture and flavor.

Storage Options:

  • Refrigerate: If not serving immediately, store the unfilled pastries in an airtight container at room temperature and the Italian cream in the fridge. Fill the pastries shortly before serving to maintain their crispness.


How to Make Italian Cream Stuffed Cannoncini

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Author: Maria


For the Cannoncini:

  • 1 sheet puff pastry thawed according to package instructions
  • 1 egg for egg wash
  • Granulated sugar for sprinkling

For the Italian Cream Filling:

  • 1 cup whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting


  • Cannoncini molds metal cone-shaped molds


Preparing the Cannoncini:

  • Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
  • Cut the Puff Pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut it into 1/2-inch wide strips.
  • Wrap the Molds: Lightly grease the cannoncini molds. Starting from the pointed end, wrap one strip of puff pastry around each mold, slightly overlapping the layers as you go. Brush the pastry with beaten egg and sprinkle with granulated sugar.
  • Bake: Place the wrapped molds, seam side down, on the prepared baking sheet. Bake for 15-20 minutes or until the pastry is golden and puffed. Let them cool slightly before carefully removing the molds. Allow the pastry horns to cool completely before filling.

Making the Italian Cream Filling:

  • Whisk Egg Yolks and Sugar: In a medium saucepan, whisk together the egg yolks and granulated sugar until well combined. Mix in the flour until smooth.
  • Heat the Milk: In a separate pan, gently heat the milk until it's just about to boil. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
  • Cook the Mixture: Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat and stir in the vanilla extract.
  • Cool the Cream: Transfer the cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until it's completely cool.

Assembling the Cannoncini:

  • Fill the Cannoncini: Once the cream is cool and the pastry horns are ready, spoon the Italian cream into a piping bag fitted with a narrow nozzle. Carefully pipe the cream into each pastry horn, filling them completely.
  • Dust with Powdered Sugar: Just before serving, dust the cannoncini with powdered sugar for an extra touch of sweetness and elegance.

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