Go Back Email Link

Italian Cream Stuffed Cannoncini (Cream Horns)

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

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:

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

Instructions
 

  • Heat milk in a saucepan until hot but not boiling. Set aside.
  • In another pan, whisk egg yolks, sugar, vanilla, and flour until smooth. Gradually whisk in the hot milk.
  • 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.
  • 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.
  • 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.
  • Pipe chilled custard into cooled horns. Dust with powdered sugar before serving.