Irresistible Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini (Puff Pastry Horns) offer a delightful taste of Italy with their flaky, golden pastry shells filled with luscious, rich cream. This classic Italian dessert combines light puff pastry with a smooth, sweet cream filling that melts in your mouth with every bite. Whether you’re serving guests at a party or treating yourself to an indulgent snack, these creamy, crunchy pastries are sure to win hearts and satisfy sweet cravings effortlessly.

Why You’ll Love This Recipe

• Authentic Italian Flavor: Experience the genuine taste of Italy with every bite of these cream-filled cannoncini.
• Simple Ingredients: Made with basic, easy-to-find ingredients that come together beautifully.
• Quick Preparation: The recipe is straightforward, perfect for both beginners and busy home bakers.
• Versatile Dessert: Ideal for celebrations, afternoon treats, or elegant dinners.
• Eye-Catching Presentation: These puff pastry horns look as amazing as they taste, making them a showstopper on any dessert table.

Ingredients You’ll Need

Gathering your ingredients is the first exciting step. Each one plays a crucial role in delivering the perfect texture, flavor, and appearance of Italian Cream Stuffed Cannoncini (Puff Pastry Horns).

• Puff Pastry Sheets: Use high-quality frozen puff pastry for a light and flaky shell that bakes to golden perfection.
• Heavy Cream: Whip this to create the ultra-smooth and creamy filling that balances the crisp pastry.
• Sugar: Adds just the right amount of sweetness to the cream filling without overpowering it.
• Vanilla Extract: Gives the filling a warm, inviting aroma and depth of flavor.
• Egg Wash: Brushed on the pastry for that irresistible golden shine and crisp finish.
• Powdered Sugar: Perfect for dusting over the finished cannoncini, adding a delicate sweetness and pretty presentation.

Variations for Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

This classic dessert is wonderfully adaptable. Feel free to tweak the filling or toppings to suit your taste, dietary needs, or creative whims.

• Chocolate Twist: Stir in some cocoa powder or mini chocolate chips into the cream for a luscious chocolate variation.
• Nutty Crunch: Add finely chopped pistachios or almonds to the cream or sprinkle on top for texture and nutty flavor.
• Berry Blast: Mix fresh berry puree into the filling for a fresh, fruity twist.
• Dairy-Free Option: Substitute heavy cream with coconut cream for a creamy, dairy-free alternative.
• Lemon Zest: Add a teaspoon of lemon zest to the cream for a refreshing citrus note.

How to Make Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Step 1: Prepare the Puff Pastry Horns

Thaw your puff pastry sheets according to package instructions. Cut them into even strips, about 1 inch wide. Wrap each strip tightly around metal cannoncini molds or small cone-shaped forms, slightly overlapping the edges to create that signature horn shape. Brush with egg wash to ensure a glossy finish once baked.

Step 2: Bake the Horns

Place your wrapped molds on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until puff pastry is golden and crisp. Remove from the oven and carefully slide the pastry off the molds once cooled completely.

Step 3: Make the Italian Cream Filling

Whip chilled heavy cream with sugar and vanilla extract until soft peaks form. This airy cream will be the luscious filling that contrasts beautifully with the crisp pastry.

Step 4: Fill the Cannoncini

Using a piping bag with a round tip, carefully fill each cooled horn shell with the whipped cream filling. Fill generously so each bite delivers that perfect cream burst.

Step 5: Final Touches

Dust the filled cannoncini lightly with powdered sugar for an elegant and sweet finishing touch. Serve immediately for the best texture and flavor.

Pro Tips for Making Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

• Keep Ingredients Cold: Chilled cream whips better and creates a sturdier filling that holds its shape.
• Don’t Overlap Pastry Strips Too Much: This allows the dough to puff and crisp beautifully without becoming too dense.
• Use Metal Molds: For perfect cannoncini shapes, metal molds conduct heat evenly and make removal easier.
• Pipe Filling Gently: Avoid overfilling to prevent the cream from spilling and softening the pastry.
• Serve Fresh: Fill just before serving to keep the pastry crisp and cream fresh.

How to Serve Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Garnishes

Enhance the visual appeal by dusting with powdered sugar, sprinkling finely chopped nuts, or drizzling a little melted chocolate. Fresh berries alongside add a pop of color and a hint of freshness.

Side Dishes

Pair these cannoncini with a light espresso or a sweet dessert wine like Moscato for a perfectly balanced Italian-themed treat. Fresh fruit salad complements the richness beautifully.

Creative Ways to Present

Arrange your cannoncini standing upright in a decorative glass or vase filled with sugar or edible pearls so they are easy for guests to grab. For parties, display on tiered trays to elevate the presentation and showcase the pastries stunningly.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pastry shells and cream separate in airtight containers in the refrigerator. Assemble cannoncini just before serving to maintain the crisp pastry texture.

Freezing

You can freeze unfilled baked cannoncini shells in an airtight container for up to one month. Thaw completely before filling to preserve the best texture.

Reheating

Reheat empty pastry shells in a warm oven at 325°F (165°C) for 5-7 minutes to refresh their crispness. Avoid reheating after filling, as the cream will melt and soften the pastry.

FAQs

Can I make Italian Cream Stuffed Cannoncini (Puff Pastry Horns) ahead of time?

Yes, you can bake the hollow pastry shells ahead and store them airtight. Fill with cream just before serving to keep the shells crisp.

What can I use if I don’t have metal cannoncini molds?

You can improvise with clean, cone-shaped metal or heavy-duty aluminum foil molds, but metal molds work best for even baking and easy shape removal.

Can the filling be made dairy-free?

Absolutely! Substitute heavy cream with chilled coconut cream whipped to stiff peaks for a delicious dairy-free filling.

How long will leftovers keep?

Filled cannoncini are best enjoyed the same day, but unfilled pastry shells can be stored up to a week in an airtight container at room temperature or refrigerated for several days.

Can I add other flavors to the filling?

Definitely! Vanilla is classic, but you can add citrus zest, a splash of liqueur, or mix in cocoa powder to customize your cream filling.

Final Thoughts

Italian Cream Stuffed Cannoncini (Puff Pastry Horns) are a timeless Italian delight that bring joy with their delicate, crispy shells and irresistibly creamy filling. Whether you stick to the classic version or experiment with creative variations, each bite feels like a little celebration. So, grab your ingredients and dive into this deliciously fun and satisfying recipe – your taste buds and guests will thank you!

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