Italian Cream Stuffed Cannoncini

Table of Contents

Description:

Cannoncini, also known as “horns,” are delightful Italian pastries made from flaky puff pastry shaped into horns and filled with a luscious, creamy filling. This version features a rich Italian cream filling, perfectly sweet and velvety, encased in a golden, crisp pastry shell. These treats are ideal for celebrations, holidays, or as a luxurious afternoon snack. Their beautiful presentation makes them a show-stopping dessert for any occasion!

Servings:

12 Cannoncini

Ingredients:

For the Cannoncini Shells:

1 package of puff pastry (thawed)
1 egg (beaten, for egg wash)
2 tablespoons granulated sugar (optional, for dusting)
Powdered sugar (for dusting, optional)

For the Italian Cream Filling:

1 cup whole milk
3 egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
1 cup heavy cream (whipped to stiff peaks)

Equipment:

Metal cream horn molds (or make your own using aluminum foil)
Piping bag with a star tip

Instructions:

1. Prepare the Puff Pastry Shells:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface and cut into 1-inch wide strips.
Lightly grease the metal cream horn molds.
Wrap each strip around the mold, overlapping slightly.
Brush the wrapped molds with beaten egg and sprinkle with sugar if desired.
Place on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Let them cool slightly before carefully removing the molds.

2. Make the Italian Cream Filling:

In a saucepan, heat the milk until hot but not boiling.
In a bowl, whisk the egg yolks and sugar until pale. Add the flour and mix well.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat, add vanilla extract, and let it cool completely.
Once cooled, fold in the whipped cream gently until smooth.

3. Assemble the Cannoncini:

Transfer the cream into a piping bag fitted with a star tip.
Pipe the cream into the cooled pastry shells.
Dust with powdered sugar for a beautiful finish.

Nutritional Information (Per Serving):

Calories: ~250 kcal
Carbohydrates: 25g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 100mg
Sugar: 10g

Benefits:

Deliciously Light and Flaky: The puff pastry offers a crisp texture that perfectly complements the rich cream filling.
Impressive Presentation: Cannoncini look sophisticated and are sure to impress guests.
Versatility: The filling can be customized with flavors like chocolate, lemon, or coffee.

Tips:

Chilling is Key: Keep the puff pastry cold before baking for the best flaky layers.
Homemade Molds: If you don’t have metal molds, create cones from aluminum foil.
Storage: Store in an airtight container in the refrigerator for up to 2 days. They are best eaten fresh.

Q/A:

Q: Can I make the shells ahead of time?
A: Yes, the shells can be made a day in advance. Store them in an airtight container to maintain crispness. Fill them just before serving.

Q: Can I use store-bought custard or cream?
A: Absolutely! If you’re short on time, using high-quality store-bought custard or whipped cream is a convenient option.

Q: How can I add different flavors?
A: You can add cocoa powder for chocolate cream, coffee essence for a mocha flavor, or lemon zest for a citrusy twist.

Q: Can these be frozen?
A: The shells can be frozen before filling. After filling, freezing isn’t recommended as the pastry may become soggy when thawed.

Notes:

These Cannoncini are best enjoyed fresh for maximum crispiness.
If you prefer a sweeter pastry, sprinkle sugar over the egg-washed pastry before baking.
Experiment with garnishes like chocolate shavings or crushed nuts for extra flair.

Indulge in the delightful combination of flaky pastry and creamy filling with these Italian Cream Stuffed Cannoncini. Perfect for any celebration, they’re sure to leave a lasting impression!