Italian Cream-Stuffed Cannoncini

Introduction to Italian Cream-Stuffed Cannoncini

Italian pastries have a way of capturing the essence of rich tradition and decadent flavors, and Cannoncini is no exception. These delightful, cream-filled pastry cones are a beloved treat from Italy, often found in pastry shops in both local and tourist spots across the country.

Cannoncini, named after the word for “little pipes,” are delicate puff pastry cones filled with a luscious, creamy custard called Crema Pasticciera (Italian pastry cream). These pastries offer the perfect contrast of a crispy exterior and a smooth, velvety filling, making them ideal for celebrations, afternoon teas, or simply indulging your sweet tooth.

The recipe to make Italian Cream-Stuffed Cannoncini may seem a bit intricate, but the process is straightforward, especially when broken down into manageable steps.

Whether you’re an experienced baker or a novice looking to impress your guests, this recipe will take you through every stage, from creating the flaky pastry shells to preparing the creamy filling and assembling the cones. Once completed, you’ll have a perfect, bite-sized dessert with a touch of Italian flair. Let’s dive into the ingredients, instructions, tips, and more!

Ingredients

To create these delightful cannoncini, you’ll need the following ingredients:

For the Pastry Cones:

1 sheet of frozen puff pastry (about 8–10 oz / 225–280 g), thawed

Tip: For the best flavor, choose all-butter puff pastry. It creates a flakier, more flavorful cone.

1 egg, beaten (for egg wash)

2 tablespoons coarse sugar (turbinado or raw sugar), optional, for extra crunch

For the Italian Cream Filling (Crema Pasticciera):

2 cups (480 ml) whole milk

1 vanilla bean, split and scraped, or 1 teaspoon (5 ml) pure vanilla extract

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) all-purpose flour or 3 tablespoons (24 g) cornstarch (for a silkier texture)

2 tablespoons (28 g) unsalted butter, softened

Optional: 1/2 cup (120 ml) whipped heavy cream, folded in after chilling, for a lighter, diplomat-style cream

Other Equipment:

Cream horn molds (metal or silicone, about 3–4 inches / 8–10 cm long)

Piping bag, fitted with a star or round tip

Baking sheet, lined with parchment paper

Instructions

Here’s how to make these irresistible Italian Cream-Stuffed Cannoncini step by step:

Step 1: Prepare the Italian Cream (Crema Pasticciera)

Heat the Milk and Vanilla: In a medium saucepan, combine the milk and vanilla bean (or extract) and heat over medium heat until it begins to simmer. Be cautious not to let it boil. If you’re using a vanilla bean, let it infuse the milk by removing it from the heat and allowing it to rest for 5 minutes.

Mix the Egg Yolks: In a separate bowl, whisk the egg yolks with the sugar and flour (or cornstarch) until smooth and pale.

Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. This step ensures that the eggs don’t scramble.

Cook the Cream: Return the mixture to the saucepan, and cook over medium heat while stirring constantly. It will begin to thicken after about 5–7 minutes. You’ll know it’s done when it coats the back of a spoon.

Finish the Cream: Remove from heat and stir in the butter until it’s fully melted. Strain the mixture through a fine mesh sieve to remove any lumps.

Cool and Chill: Cover the cream with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 1 hour, or overnight. If you’re making diplomat cream, gently fold in the whipped heavy cream after the cream has chilled.

Step 2: Prepare the Pastry Shells

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.

Roll Out the Puff Pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out to smooth any seams.

Cut the Pastry: Slice the pastry into strips, about 1 inch (2.5 cm) wide and 10–12 inches (25–30 cm) long.

Shape the Pastry: Brush each strip lightly with beaten egg wash. Then, wrap each strip around a cream horn mold, starting at the tip and slightly overlapping as you go. Make sure to place the seam side down to avoid unraveling while baking.

Brush and Bake: Brush the outside of the pastry with more egg wash. If you like extra crunch, sprinkle coarse sugar over the top. Bake in the preheated oven for 12–15 minutes, rotating halfway through. The pastry should be puffed and golden brown.

Cool the Shells: Let the pastry cool for about 5 minutes before carefully removing the molds. Cool completely on a wire rack, about 20 minutes.

Step 3: Assemble Your Cannoncini

Fill the Cones: Once both the cream and pastry shells have cooled, it’s time to fill them. Spoon or pipe the chilled Italian cream into each cone, starting at one end and then the other to ensure an even filling.

Decorate: Optionally, dust with powdered sugar for a classic finish. For extra indulgence, dip the ends in melted chocolate and roll in chopped nuts or sprinkles.

Serve: Serve immediately for the best experience, with the crisp pastry and creamy filling in perfect harmony.

Tips for Recipe Success

Chill the Pastry Shells: Before baking, refrigerating the pastry-wrapped molds for 10–15 minutes ensures that the pastry holds its shape better during baking, resulting in an even puff.

Straining the Cream: Don’t skip straining the custard. This will ensure the smoothest possible cream without any lumps, creating a silky texture that is ideal for filling the cones.

Use All-Butter Puff Pastry: All-butter puff pastry will create a more flavorful and crisp shell. You’ll notice a big difference in texture and taste.

Whisk the Egg Mixture Thoroughly: Make sure to whisk the egg yolks, sugar, and flour (or cornstarch) until they’re completely smooth. This prevents any lumps in your custard.

Chill the Cream: The cream needs to be chilled for at least an hour to set properly. For a lighter version, you can fold whipped heavy cream into the pastry cream, turning it into a diplomat cream.

Storage

Unfilled Pastry Shells: If you want to prepare ahead of time, the baked pastry shells can be stored in an airtight container at room temperature for up to 2 days. Make sure to store them in a cool, dry place to maintain their crispness.

Cream: The Italian cream can be stored in the refrigerator for up to 2 days. Be sure to cover the surface with plastic wrap or place it in an airtight container to prevent a skin from forming.

Filled Cannoncini: These are best served immediately after filling. However, if you need to store them, they can be kept in the fridge for 1-2 hours. Note that the pastry may lose some of its crispiness after being filled.

Serving Suggestions

Italian Cream-Stuffed Cannoncini are perfect for various occasions. Serve them as a:

Dessert: After a rich Italian meal, these pastries make the perfect sweet ending.

Coffee Companion: They’re a great pairing with coffee or tea, offering a delicate balance of crisp and creamy textures.

Celebration Treat: Bring these to a party or celebration for a truly unique and indulgent dessert.

You can also get creative and add your personal touch by dipping the ends of the cones in chocolate or rolling them in finely chopped pistachios or almonds for extra flavor and crunch.

Conclusion

The Italian Cream-Stuffed Cannoncini is a delicious treat that combines the best elements of Italian pastry-making: buttery puff pastry and silky, rich pastry cream. While making these treats may require a bit of time and patience, the result is absolutely worth it.

These cannoncini will impress your guests, elevate any occasion, and provide a memorable dessert experience. Whether you enjoy them as an afternoon indulgence or as the crowning touch to a celebratory meal, these pastries are sure to be a hit. Enjoy the journey of making this Italian classic, and savor each bite of these crispy, creamy delights!