let me tell you about the delightful Italian cream stuffed cannoncini! These delectable pastries are a true delight for the taste buds. Imagine a crispy and flaky pastry shell filled with a rich and creamy custard or pastry cream filling. The combination of textures and flavors in each bite is simply heavenly.

Whether enjoyed as a sweet treat with a cup of coffee or served as a dessert at a special occasion, Italian cream stuffed cannoncini are guaranteed to impress with their irresistible taste and elegant presentation. Buon appetito!

Ingredients Needed for This Recipe

For the Pastry Horns:

1 package of puff pastry, thawed (about 1 pound)
1 egg (for egg wash)

Powdered sugar for dusting (optional)

For the Italian Cream Filling:

2 cups of whole milk

1/2 cup of sugar
4 egg yolks
1/4 cup of cornstarch

1 teaspoon of vanilla extract
1 cup of heavy cream
1/4 cup of powdered sugar

Additional Tools:

Cannoncini molds (metal horn molds)

Instructions for Making Italian Cream Stuffed Cannoncini

Prepare the Cannoncini Molds: Preheat your oven to 400°F (200°C). Lightly grease your cannoncini molds.

Shape the Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle. Cut the pastry into strips about 1 inch wide and 10 inches long. Wrap each strip around a greased cannoncini mold, starting from the pointed end and making sure to overlap the layers slightly. Brush with beaten egg for a golden finish.
Bake the Pastry: Place the wrapped molds on a baking sheet and bake in the preheated oven for about 15-20 minutes or until the pastry is golden and puffed. Remove from the oven and let cool for a few minutes before gently removing the pastry from the molds. Allow them to cool completely on a wire rack.
Make the Italian Cream Filling: In a medium saucepan, mix the milk and half of the sugar and bring to a simmer over medium heat. In a bowl, whisk together the egg yolks, the remaining sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture into the yolk mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in the vanilla extract, and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator until cold.

Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream to lighten it.
Fill the Cannoncini: Transfer the cream filling to a piping bag fitted with a star nozzle. Pipe the filling into each cooled pastry horn, filling them completely.
Serve: Dust the filled cannoncini with powdered sugar for a beautiful finish. Serve immediately, or keep refrigerated until ready to serve.

Tips for Perfecting the Recipe

Choose Quality Ingredients: The key to a luxurious Italian Cream Stuffed Cannoncini lies in the quality of its components. Opt for high-quality puff pastry for a flakier, richer texture. Similarly, using fresh, whole milk and cream can significantly enhance the filling’s flavor and creaminess.

Temperature Matters: Ensure your puff pastry is thawed yet still cold to the touch. Working with pastry that’s too warm can make it difficult to handle and may affect how it puffs up in the oven.

Rolling the Pastry: When rolling out your puff pastry, aim for even thickness to ensure uniform cooking. Too thin, and your pastry might burn or break easily; too thick, and it may not cook through properly.

Prevent Shrinking: To prevent the pastry from shrinking as it bakes, consider chilling the wrapped molds for about 10-15 minutes before baking. This helps set the shape and results in beautifully puffed cannoncini.

Achieving Golden Perfection: The egg wash is crucial for that golden, glossy finish. Lightly beat the egg and apply a thin layer using a pastry brush. Avoid letting the egg wash drip onto the baking sheet, as this can cause the pastry to stick.

Smooth Cream Filling: For a silky-smooth cream filling, strain the pastry cream through a fine mesh sieve to remove any potential lumps. This extra step ensures a refined texture that’s luxurious and pleasing.

Whipping the Cream: When incorporating the heavy cream into the pastry cream, make sure it’s whipped to stiff peaks. This not only adds volume but also stability, making the filling light and airy.

Filling the Cannoncini: Be gentle yet swift when filling the cannoncini to prevent the pastry from becoming soggy. Using a piping bag with a star nozzle not only makes this easier but also adds an elegant touch to the presentation.

Serving Suggestions

Dusting with Powdered Sugar: A light dusting of powdered sugar before serving adds sweetness and makes these treats look irresistibly elegant. Do this right before serving to maintain the pastry’s crispness.

Accompaniments: Serve your Italian Cream Stuffed Cannoncini with a side of fresh berries for a refreshing contrast to the rich cream. Strawberries, raspberries, or blueberries add a burst of color and a tangy flavor that complements the sweet filling.

Coffee or Tea Pairing: These delicate pastries pair wonderfully with coffee or tea, making them perfect for a sophisticated dessert at brunch or an afternoon treat. The robust flavors of espresso or the subtlety of tea complement the creamy sweetness of the cannoncini.

Special Occasions: Garnish with edible gold leaf or silver pearls for a festive touch on special occasions such as weddings, anniversaries, or sophisticated birthday parties. The added sparkle elevates the dessert to a show-stopping centerpiece.

Storage Tips

Storing Unfilled Pastries: If you have leftover or make-ahead pastry horns, store them in an airtight container at room temperature. They can last for 2-3 days without losing much of their crispness.

Refrigerating Filled Cannoncini: Once filled, cannoncini are best enjoyed the same day. However, if you must store them, place them in an airtight container in the refrigerator. Be aware that the pastry will gradually soften.

Freezing Options: You can freeze the baked, unfilled pastry horns for up to a month. Wrap them carefully in plastic wrap and place them in a sturdy container. Thaw at room temperature before filling. Unfortunately, filled cannoncini do not freeze well, as the cream may separate and affect the texture upon thawing.

Reviving the Crispness: If the pastry horns have softened, you can revive them by baking in a preheated oven at 350°F (175°C) for 5-7 minutes. Let them cool before refilling or serving.

Frequently Asked Questions

Can I make the pastry cream in advance? Yes, you can prepare the pastry cream up to two days in advance. Store it in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Is it possible to use store-bought whipped cream? While homemade whipped cream is recommended for its freshness and stability, you can use store-bought whipped cream in a pinch. Be cautious, as some store-bought versions may be sweeter or less stable than homemade.

Can I make cannoncini without molds? While traditional cannoncini molds give the best shape and results, you can improvise with aluminum foil rolled into cone shapes. Ensure they are sturdy enough to hold the pastry in place.

Can I flavor the cream filling differently? Absolutely! The beauty of this recipe is its versatility. Consider adding lemon zest, orange blossom water, or even a splash of liqueur like rum or Amaretto to the cream for a unique twist. Cocoa powder or melted chocolate can also be incorporated for a chocolate version.

What if my puff pastry doesn’t puff up? If your pastry doesn’t puff as expected, it might be due to the dough being too warm when it went into the oven, not docking (poking small holes in) the pastry if it’s a flat bake, or the oven not being preheated to the correct temperature. Ensure your pastry is cold, the oven is hot, and avoid opening the oven door frequently during baking.

Can I use gluten-free puff pastry? Yes, gluten-free puff pastry can be used for those with dietary restrictions. Keep in mind that the texture and flavor may vary slightly from traditional puff pastry, so you may need to adjust baking times accordingly.

Italian Cream Stuffed Cannoncini

No ratings yet

Here's a delightful recipe for Italian Cream Stuffed Cannoncini. Cannoncini, meaning "little cannons", are crispy pastry horns filled with a rich and creamy filling.

Ingredients

For the Pastry Horns:

1 package of puff pastry thawed (about 1 pound)
1 egg for egg wash
Powdered sugar for dusting optional

For the Italian Cream Filling:

2 cups of whole milk
1/2 cup of sugar
4 egg yolks

1/4 cup of cornstarch
1 teaspoon of vanilla extract
1 cup of heavy cream

1/4 cup of powdered sugar
Additional Tools:
Cannoncini molds metal horn molds

Instructions

Shape the Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle. Cut the pastry into strips about 1 inch wide and 10 inches long. Wrap each strip around a greased cannoncini mold, starting from the pointed end and making sure to overlap the layers slightly. Brush with beaten egg for a golden finish.
Bake the Pastry: Place the wrapped molds on a baking sheet and bake in the preheated oven for about 15-20 minutes or until the pastry is golden and puffed. Remove from the oven and let cool for a few minutes before gently removing the pastry from the molds. Allow them to cool completely on a wire rack.
Make the Italian Cream Filling: In a medium saucepan, mix the milk and half of the sugar and bring to a simmer over medium heat. In a bowl, whisk together the egg yolks, the remaining sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture into the yolk mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in the vanilla extract, and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator until cold.

Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream to lighten it.
Fill the Cannoncini: Transfer the cream filling to a piping bag fitted with a star nozzle. Pipe the filling into each cooled pastry horn, filling them completely.
Serve: Dust the filled cannoncini with powdered sugar for a beautiful finish. Serve immediately, or keep refrigerated until ready to serve.