Buttery puff pastry filled with luscious custard cream, these Italian Cannoncini are a delight for any occasion.

Easy to prepare yet impressive in presentation, they’re perfect for dessert or a sweet treat!

Ingredients

For the custard cream (crema pasticcera):

3 egg yolks
3 tbsp all-purpose flour
½ cup sugar
1 tsp vanilla extract
8 oz milk

For the pastry horns:

1 sheet puff pastry (8 oz)
¼ cup sugar
1 egg (for egg wash)
Powdered sugar (for decoration)

Instructions

Step 1: Heat milk in a saucepan until hot but not boiling. Set aside.

Step 2: In another pan, whisk egg yolks, sugar, vanilla, and flour until smooth.

Gradually whisk in the hot milk.

Step 3: Place the mixture over medium heat, stirring constantly until thickened.

Simmer 2–3 minutes more. Cool with plastic wrap on the surface; chill for 1 hour.

Step 4: Preheat oven to 400°F (200°C).

Sprinkle sugar on a surface, roll puff pastry to a 9×12″ rectangle, and cut into 12 strips.

Step 5: Wrap strips around horn molds, seam side down on parchment-lined baking sheets.

Brush with egg wash. Bake 15–20 minutes, or until golden. Cool and remove molds.

Step 6: Pipe chilled custard into cooled horns. Dust with powdered sugar before serving.

Frequently Asked Questions (FAQs)

1. Can I make the custard cream ahead?

Yes, store in the fridge for up to 2 days before filling the horns.

2. What if I don’t have horn molds?

Use aluminum foil rolled into cone shapes as an alternative.

3. Can I freeze the filled cannoncini?

It’s best to freeze the unfilled pastry and add custard after thawing.

4. What other fillings can I use?

Try whipped cream, chocolate mousse, or Nutella for variation.

5. How long do they stay fresh?

Serve immediately for the best texture, but they can be refrigerated for 1–2 days.