Delicious Italian Cream Cannoncini Recipe

Indulge in the delightful world of pastries with these Easy Italian Cream Stuffed Cannoncini. A perfect blend of crispy puff pastry and luscious vanilla custard awaits, encapsulating the essence of northern Italy in each delicate bite. Discover the magic of these cannoncini, where a sugary exterior gives way to a velvety cream center, creating a heavenly symphony of flavors and textures.

These cannoncini have earned their place as the star of my dessert table, captivating guests with their irresistible charm and delectable taste. Inspired by a cherished recipe passed down from a Milanese neighbor, these pastries hold a special place in my heart. Perfect for elegant gatherings or intimate tea parties, they bring a touch of sophistication and sweetness to any occasion.

Whether you’re looking to impress your guests or simply treat yourself to a moment of culinary bliss, these Easy Italian Cream Stuffed Cannoncini are sure to delight. Elevate your dessert game with a platter of these exquisite pastries, and savor the joy of sharing a taste of Italy with those you love.

Quick Benefits

• Perfect combination of crispy, buttery pastry and silky vanilla custard for a heavenly flavor experience
• Impressive and elegant dessert option for dinner parties, holiday gatherings, and brunches
• Versatile recipe with options to customize flavors with hazelnut spread, lemon zest, or liqueur
• Make-ahead friendly with the ability to store unfilled pastry horns and custard separately, ensuring freshness and perfect texture when serving

Why You’ll Love This Delicious Italian Cream Cannoncini Recipe Recipe

• Heavenly Combination: The contrast between the crispy, buttery pastry and the silky vanilla custard creates a heavenly experience for your taste buds.
• Impressive Dessert: These cannoncini are perfect for impressing guests at dinner parties or special occasions with their elegant presentation and delicious flavors.
• Family Favorite: Even the pickiest eaters will love this recipe – it’s been approved by a grandmother who rarely compliments anything that isn’t her own recipe.
• Cultural Connection: The recipe comes from an elderly neighbor who moved to the U.S. from Milan, providing a taste of authentic Italian pastry tradition.
• Variety of Flavors: Customize the recipe by adding hazelnut spread, lemon zest, or liqueur to the custard cream for a Nutella-inspired, citrusy, or boozy twist.
• Make-ahead Preparation: Prepare the pastry horns and custard ahead of time for convenience, but always fill them just before serving to maintain the perfect contrast of textures.
• Memorable Sharing: Sharing these cannoncini with loved ones can create special moments and elevate any gathering, making them perfect for brunches, tea parties, or holiday celebrations.

Ingredients for Delicious Italian Cream Cannoncini Recipe

For the Custard Cream

• 1/2 cup (100g) sugar
• 3 tablespoons (30g) all-purpose flour
• 8 oz (235ml) milk
• 1 teaspoon vanilla extract
• 3 egg yolks

For the Cannoncini

• 1 egg (for egg wash)
• 1 sheet puff pastry, defrosted (about 8 oz/225g)
• 1/4 cup (50g) sugar
• Powdered sugar for decoration

How to Make Delicious Italian Cream Cannoncini Recipe

Step 1: Prepare the Custard Cream

Heat the milk until hot but not boiling. In a medium saucepan, whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy.

Step 2: Cook the Custard

Slowly pour hot milk into egg mixture while whisking to prevent lumps. Cook over medium heat, stirring constantly until mixture thickens and comes to a slow boil. Reduce heat and simmer for a few minutes until desired thickness is reached.

Step 3: Cool the Custard

Pour the custard into a glass bowl, cover with plastic wrap pressed against the surface, and cool completely. Refrigerate for at least one hour before serving.

Step 4: Prepare the Pastry

1. Preheat the oven to 400°F (200°C).
2. Sprinkle sugar on a work surface and over the puff pastry.
3. Roll out the pastry into a 9 by 12-inch rectangle.
4. Cut the pastry into 12 strips, approximately 1 inch wide.

Step 5: Form the Cannoncini

Wrap a pastry strip around a cone-shaped mold, overlapping halfway. Position on a baking sheet lined with parchment paper, with the strip’s end facing downward.

Step 6: Prepare for Baking

Whisk together the egg and 1 tablespoon of water to create an egg wash. Gently brush the egg wash onto each pastry cone, ensuring it does not touch the metal mold.

Step 7: Bake

Bake at 400°F (200°C) for 15-20 minutes until golden brown. Allow to cool briefly, then carefully remove from molds. If pastry sticks, gently compress mold and twist to release.

Step 8: Fill and Serve

Before serving, use a piping bag to fill the cannoncini with chilled custard. Optionally, dust with powdered sugar.

Storage Tips

Once you have made these Italian cream stuffed cannoncini, it’s important to store them correctly to maintain their texture and flavor. If you have any unfilled pastry horns left over, store them in an airtight container at room temperature for up to two days. This will help preserve their crispness and prevent them from becoming stale.

For the custard filling, it should be stored in the refrigerator for up to three days. Make sure to keep it covered to prevent any off-flavors from developing. When you are ready to serve the cannoncini, remember never to store them already filled, as the pastry will absorb moisture from the cream and become soggy. Fill the pastry horns just before serving to maintain the delightful textural interplay between the crispy exterior and the creamy filling. Following these storage tips will ensure that your Italian cream stuffed cannoncini remain fresh and delicious for the best tasting experience.

Ingredient Substitutions

If you need to make a substitution in this recipe, you can replace the vanilla extract with other extracts like almond or rum for a different flavor profile. Additionally, if you prefer a different type of pastry, you can use a buttery pie dough instead of puff pastry for a richer, denser texture. For a quicker version, you can also use store-bought custard or pastry cream instead of making the custard from scratch.

To make this recipe nut-free, you can swap the hazelnut spread with a different spread like peanut butter or caramel for a unique filling flavor. If you’re looking to make a lighter version, you can use low-fat milk instead of whole milk in the custard. For a vegan option, consider using a plant-based milk like almond or oat milk and a vegan puff pastry. Remember to adjust the sweetness levels accordingly based on the substitutions you make.

Serving Suggestions

Serve these Easy Italian Cream Stuffed Cannoncini as a delightful dessert platter for your next gathering. Pair them with a selection of fresh berries and small cups of espresso for an elegant touch. To elevate the presentation, drizzle a bit of dark chocolate over the cream-filled ends for a decadent finish that will impress your guests.

For a fun twist, try adding a tablespoon of hazelnut spread to the custard for a Nutella-inspired flavor or incorporate some lemon zest and juice for a refreshing citrus variation. To make them extra special for a festive occasion, mix in a tablespoon of liqueur like Grand Marnier or Frangelico into the custard cream. These versatile treats are perfect for brunch gatherings or afternoon tea parties where you want to serve something impressive yet not too heavy.

FAQs for Delicious Italian Cream Cannoncini Recipe

Can I make the custard filling ahead of time?

Yes, you can make the custard ahead of time and store it in the refrigerator for up to three days. Just make sure to fill the pastry horns with the custard just before serving to maintain the perfect crispness of the pastry shell.

Can I freeze the filled cannoncini for later?

It is not recommended to freeze the filled cannoncini as they may become soggy upon thawing. It’s best to enjoy them fresh for the perfect contrast between the crispy pastry and creamy filling.

How can I add a twist to the traditional recipe?

You can customize the Italian cream stuffed cannoncini by adding a tablespoon of hazelnut spread to the custard for a Nutella-inspired flavor. For a citrusy variation, fold in some lemon zest and a touch of juice. Additionally, you can mix in a tablespoon of liqueur like Grand Marnier or Frangelico for a festive touch.

How should I store unfilled pastry horns?

Store unfilled pastry horns in an airtight container at room temperature for up to two days. Make sure to keep the custard refrigerated if prepared in advance. Remember never to store filled cannoncini as they will lose their crispness and become soggy.

Conclusion

In conclusion, these Easy Italian Cream Stuffed Cannoncini are not just a delightful dessert but a labor of love that brings people together. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a sweet treat, these pastry horns are sure to impress and delight. The contrast of crispy pastry and creamy custard is truly irresistible.

So next time you’re looking to elevate your dessert game, remember the magic of these Easy Italian Cream Stuffed Cannoncini. Serve them with pride and watch as your guests’ faces light up with joy and satisfaction. For a dessert that’s both elegant and delicious, these cannoncini are a delightful choice that will leave a lasting impression.

Delicious Italian Cream Cannoncini Recipe

Indulge in the crispy, buttery goodness of Easy Italian Cream Stuffed Cannoncini – a heavenly combination of flaky pastry and silky vanilla custard.

Print Recipe Pin Recipe

Prep Time30 Minutes

Cook Time20 Minutes

Total Time50 Minutes

CuisineItalian

Skill LevelEasy

Servings12 Servings (12 cannoncini)

Ingredients

For the Custard Cream

• 1/2 cup (100g) sugar
• 3 tablespoons (30g) all-purpose flour
• 8 oz (235ml) milk
• 1 teaspoon vanilla extract
• 3 egg yolks

For the Cannoncini

• 1 egg (for egg wash)
• 1 sheet puff pastry, defrosted (about 8 oz/225g)
• 1/4 cup (50g) sugar
• Powdered sugar for decoration

Instructions

1. Prepare the Custard Cream: Heat the milk until hot but not boiling. In a medium saucepan, whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy.
2. Cook the Custard: Slowly pour hot milk into egg mixture while whisking to prevent lumps. Cook over medium heat, stirring constantly until mixture thickens and comes to a slow boil. Reduce heat and simmer for a few minutes until desired thickness is reached.
3. Cool the Custard: Pour the custard into a glass bowl, cover with plastic wrap pressed against the surface, and cool completely. Refrigerate for at least one hour before serving.
4. Prepare the Pastry: 1. Preheat the oven to 400°F (200°C).
   2. Sprinkle sugar on a work surface and over the puff pastry.
   3. Roll out the pastry into a 9 by 12-inch rectangle.
   4. Cut the pastry into 12 strips, approximately 1 inch wide.
5. Form the Cannoncini: Wrap a pastry strip around a cone-shaped mold, overlapping halfway. Position on a baking sheet lined with parchment paper, with the strip’s end facing downward.
6. Prepare for Baking: Whisk together the egg and 1 tablespoon of water to create an egg wash. Gently brush the egg wash onto each pastry cone, ensuring it does not touch the metal mold.
7. Bake: Bake at 400°F (200°C) for 15-20 minutes until golden brown. Allow to cool briefly, then carefully remove from molds. If pastry sticks, gently compress mold and twist to release.
8. Fill and Serve: Before serving, use a piping bag to fill the cannoncini with chilled custard. Optionally, dust with powdered sugar.