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Crispy Italian Cream-Filled Cannoncini

Crispy Italian Cream-Filled Cannoncini

Buttery puff pastry horns bake ultra-crisp, then get filled with a silky vanilla-mascarpone cream. Elegant, light, and irresistibly flaky.
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Prep Time: 35 minutes
Cook Time: 22 minutes
Total Time: 57 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 14 oz puff pastry thawed but still cold
  • 0.5 cup granulated sugar for coating shells
  • 2 tbsp whole milk for brushing pastry
  • 1.5 cup whole milk for filling
  • 0.5 cup granulated sugar for filling
  • 3 tbsp cornstarch
  • 0.125 tsp fine salt
  • 2 tbsp unsalted butter cut into small pieces
  • 2 tsp pure vanilla extract
  • 6 oz mascarpone cheese chilled
  • 0.75 cup heavy whipping cream cold
  • 3 tbsp powdered sugar

Instructions

Preparation Steps

  • Whisk milk, sugar, cornstarch, and salt in a saucepan until smooth.
  • Cook over medium heat, whisking, until thick bubbles form, 3–5 minutes.
  • Remove from heat. Whisk in butter and vanilla. Spread custard in a shallow bowl.
  • Press plastic wrap on the surface. Chill until cool to the touch, about 30 minutes.
  • Heat oven to 400°F. Line a sheet pan with parchment. Lightly oil cone molds.
  • Unfold puff pastry on a lightly floured board. Trim edges. Cut into 1-inch strips.
  • Wrap each strip around a mold, overlapping slightly. Pinch seams to seal.
  • Brush pastry with milk. Roll or sprinkle generously with sugar to coat.
  • Arrange seam-side down on the pan. Bake until deeply golden, 18–22 minutes.
  • Cool 5 minutes. Gently twist molds out. Let shells cool completely.
  • Whip heavy cream and powdered sugar to soft peaks; keep chilled.
  • Beat mascarpone until smooth. Whisk it into the cooled custard until silky.
  • Fold in the whipped cream gently. Transfer filling to a piping bag with star tip.
  • Pipe cream into both ends of each shell. Serve soon, or chill briefly to set.

Notes

Variation: Dip the cooled shell tips in melted dark chocolate, then sprinkle with chopped pistachios or hazelnuts. For a citrus twist, add 1 tsp lemon zest to the custard. Storage: Keep empty shells airtight up to 2 days; fill shortly before serving to maintain crispness.
This recipe is an original creation inspired by classic Crispy Italian Cream-Filled Cannoncini flavors. All ingredient ratios and instructions are independently developed.