Print

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
Print Recipe

Italian Cream Stuffed Cannoncini (Puff Pastry Horns) are a classic Italian dessert featuring flaky, golden puff pastry shells filled with a rich and smooth sweet cream. Perfectly crisp shells combined with luscious whipped cream offer a delightful balance of texture and flavor. Ideal for parties, elegant dinners, or indulgent snacks, these creamy and crunchy pastries bring authentic Italian flair with simple ingredients and easy preparation.

Ingredients

Scale

For the Puff Pastry Horns

  • High-quality frozen puff pastry sheets (thawed, cut into 1 inch wide strips)
  • Egg wash (1 egg beaten with 1 tablespoon water or milk)

For the Italian Cream Filling

  • 1 cup heavy cream (chilled)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For Finishing

  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Puff Pastry Horns: Thaw 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 form the signature horn shape. Brush the pastry strips with egg wash to ensure a glossy, golden finish once baked.
  2. Bake the Horns: Place the wrapped molds on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the puff pastry is golden and crisp. Remove from the oven and allow to cool completely before carefully sliding the pastry off the molds.
  3. Make the Italian Cream Filling: Whip the chilled heavy cream with sugar and vanilla extract until soft peaks form. This airy, smooth cream will balance the crispness of the pastry and provide luscious filling.
  4. Fill the Cannoncini: Using a piping bag fitted with a round tip, gently fill each cooled horn shell generously with the whipped cream mixture to ensure every bite has a rich cream burst.
  5. Final Touches: Lightly dust the filled cannoncini with powdered sugar for an elegant presentation and a touch of extra sweetness. Serve immediately for the best texture and flavor.

Notes

  • Keep all ingredients, especially heavy cream, cold for better whipping and a firmer filling.
  • Do not overlap puff pastry strips too much to allow the dough to puff and become crisp without being dense.
  • Use metal molds for even baking and easier removal of the horns.
  • Pipe filling gently to avoid overfilling and keep pastry shells crisp.
  • Fill cannoncini just before serving to maintain optimal texture and freshness.

Nutrition

Keywords: Italian dessert, puff pastry horns, cream filled pastries, cannoncini, easy Italian dessert, party dessert

Find it online: https://eazyum.com/italian-cream-stuffed-cannoncini-puff-pastry-horns/