Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Cream Stuffed Cannoncini (Cream Horns)
Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream
I want to start the new year with the recipe of something special. Something Italian.
And I don’t mean just any dessert. I’m talking about crispy, buttery puff pastry shells filled with rich, silky crema pasticcera (Italian pastry cream). Every bite is flaky on the outside, smooth and creamy on the inside—the perfect combination.
These Cannoncini alla Crema are one of my all-time favorite Italian pastries. They look like they came straight from an Italian bakery, yet they’re surprisingly easy to make at home.
Take a look!
t goes without saying that I love custard cream. You’ve probably guessed it from the many recipes with pastry cream on the blog.
What’s not to love about silky vanilla pastry cream wrapped in buttery, golden, flaky pastry?
It’s comforting, elegant, and completely irresistible—especially on a chilly day. Yes, even here in Southern California we’ve actually had a little winter this year!
For this recipe, I use frozen puff pastry to make things simple. Just roll it out, sprinkle it with a little sugar for extra crunch and caramelization, cut it into strips, and wrap each strip around a cream horn mold.
How to Roll the Puff Pastry
The secret to beautiful cannoncini is wrapping the pastry correctly. Starting at the pointed end of the mold, wrap each strip in a slight overlap so there are no gaps between the layers. This creates the classic spiral shape and prevents the pastry cream from leaking out after baking.
Be careful not to stretch the dough too much as you wrap it. Keeping the layers relaxed helps the pastry puff evenly in the oven. Place the seam side down on the baking sheet so it stays sealed while baking.
You can see in my video just how easy these pastry horns are to make!
Once they’re beautifully golden, let them cool completely before removing them from the molds. If you try to remove them while they’re still warm, the delicate pastry may crack.
When you’re ready to serve, fill each cannoncino with plenty of pastry cream using a piping bag (or simply spoon it in if you don’t have one). Finish with a generous dusting of powdered sugar. Heavenly!
Make-Ahead & Storage Tips
The pastry shells can be baked up to two days in advance. Once completely cooled, store them in an airtight container at room temperature to keep them crisp.
The pastry cream should be refrigerated in an airtight container for up to 3 days. I recommend filling the cannoncini shortly before serving so the shells stay light, flaky, and wonderfully crunchy.
If you happen to have leftovers, store the filled cannoncini in the refrigerator for up to one day. They’ll still be delicious, although the pastry will naturally soften as it absorbs some of the cream.
Whether you’re making them for a holiday, a brunch, or simply because you’re craving a taste of Italy, these Cannoncini alla Crema are guaranteed to impress. They’re one of those desserts that look wonderfully fancy, yet they’re so simple to prepare that you’ll find yourself making them again and again.
Video recipe:
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
INGREDIENTS:
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- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the cannoncini:- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
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PREPARATION:
Start by preparing the custard cream (crema pasticcera):
In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
Add the milk some at a time while whisking, making sure there are no lumps.
Place the pan over medium heat and stir continuously until it reaches a slow boil.
Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
Preheat the oven to 400°F (200°C).
Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
Let them cool down for a couple of minutes and gently remove from the mold.
If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
Before serving, fill with the cream.
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