Italian Cream-Filled Cannoncini

Saturday mornings at home have their own rhythm—slow, unhurried, and just a little indulgent. That weekend, I decided to skip the usual banana pancakes and try something a bit more refined, more European. I’d been eyeing a pack of puff pastry in my freezer for weeks, and with the sun streaming through the kitchen window, it finally felt like the right time to do something with it.

The plan was simple: bake something light, creamy, and a little impressive.  I dusted off the cannoli molds I bought last year but never used. Working with puff pastry feels like opening a treasure chest—the way it puffs into golden, flaky layers is still a little magical to me. T

he scent of vanilla custard slowly thickening on the stove, meanwhile, turned the kitchen into a cozy corner café. As the cannoncini cooled, I peeked at my son who was now more interested in sneaking powdered sugar than finishing his drawing. We ended up sharing one warm from the tray, the custard still a little soft and the pastry shell audibly crisp.

It was a lovely, small victory in baking—and one I couldn’t wait to share.

Short Description

Italian Cream-Filled Cannoncini are golden, flaky pastry horns filled with smooth vanilla custard and dusted with powdered sugar. A sophisticated yet simple treat perfect for coffee breaks, special occasions, or weekend indulgence.

Key Ingredients

• 1 sheet puff pastry, thawed
• 1 cup whole milk
• 3 egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Tools Needed

• Rolling pin
• Sharp knife or pizza cutter
• Wooden dowels or metal cannoli tubes
• Medium saucepan
• Whisk
• Mixing bowl
• Baking sheet
• Parchment paper
• Piping bag

Cooking Instructions

Step 1: Prepare the Pastry Shells

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 1-inch wide strips.

Step 2: Shape the Cannons

Wrap each strip of pastry around a wooden dowel or metal cannoli tube, slightly overlapping the edges to prevent gaps. Place the pastry-wrapped molds seam-side down on the prepared baking sheet.

Step 3: Bake to Perfection

Bake the pastry tubes in the preheated oven for 15-18 minutes, or until they are puffed and golden brown. Remove from the oven and let them cool for a few minutes before carefully sliding out the molds.

Step 4: Make the Custard Filling

While the pastry is baking, heat the milk in a medium saucepan over medium heat until it begins to steam (not boil). In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.

Step 5: Temper and Cook

Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a smooth, custard-like consistency. This should take about 5-7 minutes.

Step 6: Cool and Flavor

Remove the custard from the heat and stir in the vanilla extract. Let the custard cool completely before transferring to a piping bag.

Step 7: Fill and Finish

Once the pastry shells are completely cool, pipe the custard into each one, filling from both ends if needed. Dust with powdered sugar just before serving.

Why You’ll Love This Recipe

– Crispy, buttery pastry paired with creamy, smooth custard

– Elegant but easy enough for weekend baking

– Great for both casual snacks and special occasions

– Kid-friendly and adult-approved

– Minimal ingredients, maximum flavor

Mistakes to Avoid & Solutions

Overlapping pastry too tightly: This can make the pastry doughy and prevent proper puffing. Wrap snugly but not too tight.

Skipping the custard stir: Not stirring constantly can cause clumps or curdling. Use low heat and a consistent hand.

Filling while pastry is warm: Always let both the custard and pastry cool to avoid sogginess.

Undercooked custard: Custard should coat the back of a spoon. If it’s too runny, return to low heat and stir until thickened.

Difficult mold removal: Lightly grease molds before wrapping with pastry to help release after baking.

Serving and Pairing Suggestions

Serve cannoncini on a pretty platter with a dusting of powdered sugar and a side of espresso or cappuccino.

They work beautifully on a brunch buffet, dessert table, or as an elegant finish to an Italian-themed dinner.

You can even plate individually with a fresh berry garnish for a formal presentation.

Storage and Reheating Tips

– Store filled cannoncini in an airtight container in the refrigerator for up to 2 days.

– If unfilled, pastry shells can be kept in a sealed container at room temperature for 3 days.

– Re-crisp shells in a 300°F oven for 5-7 minutes.

– Do not microwave filled cannoncini as it will cause the custard to separate.

FAQs

1. Can I make the custard in advance?
Yes! You can make the custard a day ahead and refrigerate it in an airtight container.

2. What if I don’t have cannoli tubes?
You can use wooden dowels or even make DIY molds by wrapping foil around a thick marker.

3. Can I use store-bought custard?
Absolutely, but homemade custard gives the freshest flavor and better texture.

4. Can I freeze cannoncini?
Freeze the unfilled baked shells. Thaw and re-crisp in the oven before filling.

5. Is this dessert very sweet?
It’s mildly sweet. You can adjust the sugar in the custard to suit your taste.

Tips & Tricks

– Lightly flour your work surface so the puff pastry doesn’t stick.

– Chill the custard quickly by spreading it in a shallow dish.

– For extra flavor, add a touch of lemon zest or almond extract to the custard.

– Always cool pastry fully before filling to maintain crispness.

– Dust with powdered sugar just before serving to keep the look fresh.

Recipe Variations

Chocolate-Filled Cannoncini: Add 2 tablespoons of cocoa powder and 1/4 cup dark chocolate chips to the custard in Step 5.

Lemon Cream Cannoncini: Replace the vanilla extract with 1 teaspoon lemon extract and stir in 1 teaspoon lemon zest.

Savory Cannoncini: Skip the sugar in the custard base, add a pinch of salt and fill with whipped ricotta and herbs instead.

Fruit-Filled Cannoncini: Add chopped fresh berries or a layer of fruit compote to the inside before piping in the custard.

Final Thoughts

Italian Cream-Filled Cannoncini captures sweet spot perfectly, feels luxurious without taking all day is deeply rewarding. The pastry turns out crisp and delicate, while the custard adds a smooth, rich contrast. The whole process brings a quiet kind of joy to the kitchen—especially when little hands swipe a dusting of powdered sugar when they think no one’s watching.

This recipe encourages slowing down and appreciating simple pleasures. These cannoncini now show up regularly in our weekend routine, adding a touch of delight to even the most ordinary days.