talian cream stuffed cannoncini

Why You’ll Love This Recipe

Italian cream stuffed cannoncini are the perfect blend of crispy, flaky pastry and rich, velvety cream. These delicate pastry horns, filled with a luscious mascarpone and vanilla cream, make an irresistible dessert or special treat for any occasion. They are surprisingly easy to make and taste just like they came from an authentic Italian bakery!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pastry:

• Puff pastry sheets
• Egg (for egg wash)
• Granulated sugar (for dusting)

For the Cream Filling:

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Vanilla extract
• Lemon zest (optional for extra freshness)

For Garnish:

• Powdered sugar (for dusting)
• Crushed pistachios or chocolate shavings (optional)

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into 1-inch wide strips.
3. Wrap each strip around a metal cream horn mold, overlapping slightly.
4. Brush with egg wash and sprinkle with granulated sugar.
5. Bake for 15-18 minutes until golden brown and crispy.
6. Let cool completely before carefully removing from the molds.
7. In a mixing bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
8. Transfer the cream into a piping bag and fill each cooled pastry horn.
9. Dust with powdered sugar and garnish with crushed pistachios or chocolate shavings if desired.
10. Serve immediately and enjoy!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 40 minutes

Variations

• Chocolate Cannoncini: Dip the ends in melted chocolate before filling.
• Coffee-Infused Cream: Add a teaspoon of espresso powder to the filling for a coffee twist.
• Fruit-Filled: Fold in finely chopped strawberries or raspberries for a fruity version.
• Nutty Delight: Sprinkle crushed hazelnuts or almonds on top for extra crunch.

Storage/Reheating

• Storage: Keep unfilled pastry shells in an airtight container at room temperature for up to 3 days. Once filled, store in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled pastry shells for up to 1 month. Thaw before filling and serving.
• Reheating: If needed, warm the pastry shells in the oven at 300°F (150°C) for 5 minutes before filling.

FAQs

Can I make these without cream horn molds?

Yes! Wrap the pastry around rolled-up aluminum foil cylinders instead.

Can I use store-bought pastry cream?

Yes, but homemade mascarpone filling gives the best flavor and texture.

Why did my pastry horns lose their shape?

Make sure to wrap the dough tightly around the mold and chill before baking to help maintain shape.

Can I make these in advance?

Yes! Bake the pastry shells ahead and fill them just before serving for the best texture.

What’s the best way to pipe the filling?

Use a piping bag with a round tip for easy and even filling.

Can I make a dairy-free version?

Yes, use dairy-free whipped cream and a plant-based mascarpone alternative.

How do I prevent the pastry from sticking to the mold?

Lightly grease the molds or wrap them in parchment paper before wrapping with pastry.

Can I use phyllo dough instead of puff pastry?

Puff pastry works best, but you can use phyllo with extra layers of butter between sheets for a flaky texture.

What other fillings can I use?

Try ricotta cream, lemon curd, or Nutella for delicious variations.

How do I keep the pastry from getting soggy?

Fill just before serving to maintain the crispness of the pastry.

Conclusion

Italian cream stuffed cannoncini are a beautiful and delicious pastry that brings the taste of Italy to your kitchen. Whether you enjoy them as a sweet treat or an elegant dessert, these crispy, cream-filled delights are sure to impress. Try different variations and savor every bite!

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