Italian Cream-Filled Cannoncini: A Simple Pastry for New Bakers

The start of a new year is a great moment to whip up something special—think cozy, joyful, and a little indulgent. For anyone who loves easy yet fancy desserts, Italian Cream Stuffed Cannoncini (cream horns) are a perfect pick. These treats blend crisp, golden pastry with a smooth, creamy filling—simple to make and sure to impress.

Ingredients

For the Pastry Shells:

1 sheet frozen puff pastry, thawed
2 tablespoons granulated sugar
1 egg, beaten (for egg wash)

For the Custard Cream Filling:

2 cups whole milk
4 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional, for extra flavor)

Instructions

Step 1: Prep the Pastry Shells

Preheat the Oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prep the Pastry: Dust a work surface with flour and roll out the thawed puff pastry slightly thinner. Sprinkle granulated sugar evenly over it for a sweet crunch.
Cut Strips: Slice the pastry into ½-inch wide strips with a sharp knife or pizza cutter.
Shape the Horns: Wrap each strip around a metal cream horn mold (or foil cones), overlapping a bit to seal gaps.
Add Egg Wash: Brush lightly with beaten egg for a shiny, golden look.
Bake: Place on the baking sheet and bake 15-18 minutes until crisp and golden. Cool, then gently slide off the molds.

Step 2: Whip Up the Custard Cream

Warm the Milk: Heat milk in a medium saucepan over low heat until warm—not boiling.
Mix Yolks and Sugar: In a bowl, whisk egg yolks and sugar until pale and creamy.
Add Flour: Whisk in flour slowly, keeping it lump-free.
Blend with Milk: Pour warm milk into the yolk mix gradually, whisking nonstop to avoid curdling.
Cook It: Return to the saucepan, stir over low heat 5-7 minutes until thick. Stir in vanilla and lemon zest, then remove from heat.
Cool It: Pour into a bowl, cover with plastic wrap (pressed to the surface to stop a skin), and chill in the fridge.

Step 3: Fill the Shells

Pipe the Custard: Spoon chilled custard into a piping bag with a small round tip.
Fill ‘Em Up: Pipe generously into each cooled pastry horn.
Optional Finish: Dust with powdered sugar for a classy touch before serving.

Why Beginners Love This

Easy Ingredients: Stuff you can grab anywhere.
Low Effort, Big Payoff: Store-bought puff pastry skips the hard part.
Flexible Flavors: Tweak the custard—chocolate, coffee, whatever you like.
Skill Builder: Practice rolling dough and making custard without stress.

Substitutions

Dairy-Free: Use almond or coconut milk instead of whole milk.
Gluten-Free: Swap puff pastry for a gluten-free version and use cornstarch for flour.
Sugar-Free: Try stevia or monk fruit sweetener in place of sugar.

Tips & Fixes

Shape Trouble: If pastry unwraps while baking, press edges tight or chill wrapped molds 10 minutes pre-bake.
Runny Custard: Cook longer if it’s thin—stir until it’s like pudding.
Burnt Tops: Check oven temp and use the middle rack.
Smooth Sailing: Measure everything first for a stress-free flow.
No Molds? Shape foil into cones—works just fine.
Storage: Keep unfilled shells airtight at room temp for 3 days; filled ones in the fridge, eat within 24 hours.

Serving Ideas

Pair with coffee or tea for a cozy vibe.
Drizzle melted chocolate over filled horns for extra decadence.
Serve with fresh berries or citrus for a bright twist.
Flavor tweaks: Add melted chocolate, a pinch of espresso powder, or ground nuts to the custard.

These cannoncini are a beginner’s dream—crisp pastry meets velvety cream in a treat that looks bakery-fancy but comes together easily. Perfect for celebrations or a quiet indulgence, they’re a keeper you’ll make again and again.

Recipe Card

Italian Cream Stuffed Cannoncini (Cream Horns)
Total Time: 38 minutes
Yield: 10-12 cannoncini

Ingredients

For the Pastry Shells:

1 sheet frozen puff pastry, thawed
2 tablespoons granulated sugar
1 egg, beaten (for egg wash)

For the Custard Cream Filling:

2 cups whole milk
4 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll out thawed puff pastry on a floured surface, sprinkle with sugar, and cut into ½-inch strips.
Wrap strips around cream horn molds, overlapping slightly. Brush with egg wash.
Bake 15-18 minutes until golden. Cool, then remove from molds.
Heat milk until warm (not boiling). Whisk egg yolks and sugar until creamy, then add flour.
Slowly mix warm milk into yolk mixture, return to saucepan, and cook 5-7 minutes until thick. Add vanilla and zest. Cool covered in fridge.
Pipe chilled custard into pastry shells. Dust with powdered sugar if desired.

Notes

Store unfilled shells 3 days at room temp, filled in fridge up to 24 hours.

Firm shapes: Press pastry edges or chill molds before baking.

Thick custard: Stir until pudding-like consistency.