Go Back
Italian Cream-Stuffed Cannoncini Recipe

Italian Cannoncini

Delicate, flaky pastry horns filled with a smooth cream, combining contrasting textures in a delightful Italian dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Puff Pastry
  • 1 package puff pastry Thawed and rolled out
For the Cream Filling
  • 2 cups pastry cream Traditional choice for filling
  • 1 cup whipped cream Optional alternative filling
  • 1 teaspoon vanilla extract For flavoring the filling

Method
 

Preparing the Puff Pastry
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the thawed puff pastry on a lightly floured surface.
  3. Cut into strips about 1 inch wide and wrap each strip around a cream horn mold.
  4. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Making the Cream Filling
  1. In a bowl, combine the pastry cream and vanilla extract.
  2. Fold in the whipped cream gently until well combined.
Assembling the Cannoncini
  1. Once the shells are baked and cooled, carefully remove them from the molds.
  2. Fill a piping bag with the cream filling.
  3. Pipe the cream into each pastry shell until filled.

Notes

To maintain crispiness, fill the cannoncini just before serving. Store unfilled shells in an airtight container.