Italian Cream Stuffed Cannoncini

Introduction

Cannoncini (also known as cream horns) are a classic Italian pastry loved for their delicate, flaky texture and rich cream filling. Made from puff pastry shaped into horns and baked until golden, they’re filled with luscious vanilla cream for an indulgent treat.

Perfect for holidays, special occasions, or pairing with espresso, these pastries are a true Italian café favorite — and easier to make at home than you might think.

Ingredients

For the Pastry:

1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tablespoon water
Granulated sugar (for sprinkling)

For the Italian Cream Filling:

2 cups whole milk
½ cup granulated sugar
3 large egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Instructions

1. Prepare the Pastry Horns

Preheat oven to 400°F (200°C).
Cut puff pastry into strips (about 1 inch wide).
Wrap strips diagonally around metal cream horn molds, slightly overlapping.
Place on a baking sheet lined with parchment paper.

2. Brush and Sprinkle

Beat egg with water to make an egg wash.
Brush pastry horns and sprinkle lightly with sugar for a caramelized finish.

3. Bake

Bake 15–18 minutes or until puffed and golden.
Cool slightly, then gently remove pastry from molds and let cool completely.

4. Make the Italian Cream

Heat milk in a saucepan until warm (not boiling).
In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
Slowly pour warm milk into yolk mixture while whisking.
Return mixture to saucepan and cook over medium heat until thickened.
Remove from heat; stir in vanilla and butter. Cool completely before using.

5. Fill the Cannoncini

Transfer cooled cream to a piping bag.
Pipe cream into cooled pastry horns, filling from both ends if needed.
Dust with powdered sugar before serving