Italian Cream-Stuffed Cannoncini Recipe – Flaky Pastry with Custard

If you’re a fan of Italian desserts, then Italian Cream-Stuffed Cannoncini is a treat that you absolutely must try. These delightful puff pastry horns filled with smooth, creamy crema pasticcera (Italian custard cream) are a staple in Italian pastry shops. With their crispy, golden-brown shells dusted with powdered sugar and a luscious custard filling, they make the perfect dessert for special occasions or simply for indulging your sweet tooth.

In this guide, we’ll walk you through the process of making these Italian cream-stuffed cannoncini from scratch. From preparing the custard filling to baking the puff pastry shells, you’ll learn every step to ensure your cannoncini turn out just as delicious as those from an authentic Italian bakery.

What Are Italian Cream-Stuffed Cannoncini?

Cannoncini (plural for cannoncino) are classic Italian pastries often enjoyed with a cup of espresso or cappuccino. They consist of flaky puff pastry shaped into horns and filled with a variety of creamy fillings, including crema pasticcera, chocolate cream, or ricotta-based creams. The name “cannoncino” translates to “little cannon” in Italian, aptly describing their cylindrical shape.

These pastries are often found in Italian bakeries and are a favorite at celebrations, weddings, and family gatherings. Their delicate texture combined with the rich custard filling creates an irresistible dessert that’s both elegant and delicious.

Ingredients Needed for Italian Cream-Stuffed Cannoncini

Before we dive into the step-by-step process, let’s gather all the necessary ingredients.

For the Custard Cream (Crema Pasticcera):

• 3 egg yolks
• 3 tablespoons all-purpose flour
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup milk

For the Cannoncini (Pastry Horns):

• 1 sheet puff pastry, thawed (about 8 oz)
• 1/4 cup sugar
• 1 egg (for egg wash)
• Powdered sugar (for decoration)

Step-By-Step Guide to Making Italian Cream-Stuffed Cannoncini

Step 1: Prepare the Custard Cream

1. Warm the Milk: In a small saucepan, heat the 1 cup of milk over low heat until hot but not boiling. Remove from heat and set aside.
2. Whisk the Egg Yolks: In a medium pan, whisk 3 egg yolks with 1/2 cup sugar, 1 teaspoon vanilla extract, and 3 tablespoons of all-purpose flour until the mixture becomes light and fluffy.
3. Combine Ingredients: Slowly pour in the warmed milk while whisking continuously to prevent lumps from forming.
4. Cook the Custard: Place the pan over medium heat, stirring constantly until the mixture reaches a gentle boil and thickens.
5. Cool the Custard: Transfer the cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour.

Step 2: Prepare the Puff Pastry Horns

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Roll Out the Pastry: Lightly sprinkle 1/4 cup sugar onto your work surface and on top of the puff pastry sheet. Roll it out to a 9×12-inch rectangle.
3. Cut the Strips: Using a sharp knife or pizza cutter, slice the pastry into 12 strips, each about 1 inch wide.
4. Wrap the Pastry Strips: Take each strip and wrap it around a conical horn mold, slightly overlapping the edges to create the classic horn shape.
5. Apply Egg Wash: Beat 1 egg with 1 tablespoon of water to create an egg wash. Brush the pastries lightly with the egg wash, being careful to avoid the mold itself to prevent sticking.
6. Bake the Pastries: Arrange the prepared pastry horns seam-side down on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown and crisp.
7. Cool and Remove from Molds: Let the pastries cool for a few minutes before gently removing them from the molds.

Step 3: Assemble the Cannoncini

1. Fill the Pastry Horns: Once the pastries and custard have completely cooled, transfer the custard into a piping bag fitted with a small nozzle. Carefully fill each horn with the custard cream.
2. Final Touch: Dust the cannoncini with powdered sugar for an elegant finishing touch.

Serving and Storing Italian Cream-Stuffed Cannoncini

• Serving Suggestion: Serve these delightful pastries fresh alongside a cup of espresso, cappuccino, or hot chocolate for an authentic Italian experience.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly over time but will still taste delicious.
• Make-Ahead Option: The custard cream can be made up to 2 days in advance, while the pastry horns can be baked a few hours before filling.

Frequently Asked Questions (FAQs)

Q1: Can I make the custard cream ahead of time?
Yes! The custard cream can be made up to 2 days in advance and stored in the refrigerator.

Q2: What can I use if I don’t have conical molds?
You can create DIY molds using aluminum foil by shaping it into small cones.

Q3: Can I use store-bought custard instead of making my own?
Absolutely, but homemade crema pasticcera offers a richer and more authentic flavor.

Q4: How do I prevent the puff pastry from sticking to the molds?
Avoid brushing the egg wash too close to the molds and lightly grease them before wrapping the pastry.

Q5: Can I freeze the unfilled pastry horns?
Yes, bake them first, then freeze in an airtight container for up to 3 months. Thaw and fill before serving.

Conclusion

Italian Cream-Stuffed Cannoncini is a delightful treat that perfectly combines flaky, golden puff pastry with a rich and creamy custard filling. Whether you’re making them for a family gathering, a special occasion, or just to satisfy your sweet cravings, these pastries will always be a show-stopper. By following this step-by-step guide, you can create bakery-quality cannoncini right in your kitchen. Give this recipe a try and bring a taste of authentic Italian pastry tradition to your home!

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