Italian Cream Stuffed Cannoncini

Classic Italian Puff Pastry Horns Filled with Silky Vanilla Pastry Cream

Italian Cream Stuffed Cannoncini are a beloved traditional Italian pastry made with flaky, golden puff pastry rolled into elegant horn shapes and filled with a smooth, rich Italian pastry cream. Light, airy, and delicately sweet, cannoncini are commonly found in Italian bakeries, cafés, and pastry shops, where they’re enjoyed with coffee or served as a beautiful dessert for special occasions.

Although they look fancy and bakery-level, cannoncini are surprisingly simple to prepare at home. Using store-bought puff pastry and a homemade custard filling, you can recreate this classic Italian dessert with professional results.

Ingredients

For the Puff Pastry Cannoncini Shells

1 package puff pastry sheets, thawed
⅓ cup granulated sugar (for rolling and coating)
1 large egg
1 tablespoon water (for egg wash)
Powdered sugar, for dusting

For the Italian Pastry Cream Filling (Crema Pasticcera)

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Optional: ½ teaspoon lemon zest for authentic Italian flavor

Step-by-Step Instructions

Step 1: Prepare the Cannoncini Shells

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Instead of flour, lightly sprinkle your work surface with granulated sugar. This adds sweetness and helps the pastry caramelize beautifully while baking.

Roll out the puff pastry slightly and cut it into long strips about 1 inch wide.
Wrap each strip around metal cannoncini molds, overlapping the pastry slightly as you go. Place the wrapped molds seam-side down on the prepared baking sheet.

Step 2: Egg Wash and Bake

In a small bowl, whisk together the egg and water to create an egg wash.
Brush each pastry generously with the egg wash, then lightly sprinkle with granulated sugar.

Bake for 15–18 minutes, or until the cannoncini are puffed, crisp, and golden brown.
Remove from the oven and allow them to cool completely before gently sliding them off the molds.

Step 3: Make the Italian Pastry Cream

In a saucepan, heat the milk over medium heat until warm and steaming, but not boiling.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat and stir in the butter, vanilla extract, and lemon zest (if using).

Transfer the cream to a bowl and cover with plastic wrap pressed directly onto the surface. Refrigerate until completely cooled.

Step 4: Fill the Cannoncini

Once the pastry cream is chilled, transfer it to a piping bag fitted with a star or round tip.
Pipe the cream into both ends of each cannoncini until fully filled.

Dust generously with powdered sugar just before serving.

Professional Tips for Perfect Cannoncini

Let pastry shells cool completely before filling
Chill the pastry cream well for clean piping
Use sugar instead of flour when rolling pastry for extra flavor
Fill close to serving time to keep shells crisp

Variations & Flavor Ideas

Chocolate Cannoncini: Add melted dark chocolate to the pastry cream
Mascarpone Cream: Mix pastry cream with mascarpone for a richer filling
Nutella-Filled: Pipe Nutella alone or swirl with custard
Coffee Cream: Add espresso powder to the custard
Pistachio Cream: Add pistachio paste for an Italian classic

Storage & Make-Ahead Tips

Unfilled cannoncini shells can be stored at room temperature for up to 2 days
Pastry cream can be refrigerated for up to 3 days
Filled cannoncini are best enjoyed the same day
Do not freeze filled cannoncini

Frequently Asked Questions

Can I make cannoncini without metal molds?
Metal molds are recommended, but homemade foil molds can be used in a pinch.

Can I prepare them in advance?
Yes. Make the shells and cream separately, then fill just before serving.

Why is my pastry cream lumpy?
The heat may have been too high or the mixture not stirred constantly.

Why This Recipe Works

Classic Italian bakery flavors
Light, flaky pastry with creamy filling
Elegant yet approachable dessert
Perfect for holidays, celebrations, and dinner parties

These Italian Cream Stuffed Cannoncini are crispy on the outside, smooth and creamy on the inside, and absolutely irresistible. Every bite feels like a trip to an Italian pastry shop