If you’ve never had Cannoncini, get ready to fall in love with these flaky, cream-filled delights. These Italian pastries are made with crispy, golden puff pastry shaped into little horns and filled with a rich, velvety custard. They’re the kind of treat that looks fancy but is surprisingly easy to make at home. Perfect for special occasions, afternoon coffee breaks, or anytime you want something sweet and indulgent!

Why You’ll Love This Recipe?

Easy but elegant – Looks like a bakery masterpiece but is simple to make.
Flaky and creamy – Crisp pastry meets luscious custard in every bite.
Customizable filling – Classic vanilla, chocolate, or even a zesty lemon twist.
Perfect for any occasion – Serve them at brunch, parties, or just because!

Ingredients

You’ll find the full list of ingredients below, but here’s a quick look at what you’ll need:

Puff pastry (store-bought for convenience)
Egg yolks and sugar (for a silky custard)
Milk and cornstarch (to create a smooth, thick filling)
Vanilla extract (for classic flavor)
Powdered sugar (for a light dusting on top)

How to Make Cannoncini

Prep the Pastry Horns

Cut puff pastry into strips and wrap them around metal cone molds, overlapping slightly. Brush with egg wash for a golden finish and bake at 375°F (190°C) for 15–18 minutes, or until golden and crisp. Let them cool before removing the molds.

Make the Custard Filling

Heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour in the warm milk, whisking constantly. Return to the heat and cook until thickened, then stir in vanilla. Let it cool completely.

Fill the Pastry Horns

Transfer the cooled custard to a piping bag and fill each pastry horn.

Dust and Serve

Lightly dust with powdered sugar and serve immediately for the best texture!

Expert Tips and Tricks

Keep the pastry cold – Chilled dough puffs up best in the oven.
No metal molds? Wrap foil into cone shapes for a DIY version.
Make the custard ahead – Chill overnight for easy assembly the next day.
Fill just before serving – Keeps the pastry from getting soggy.

Recipe Variations and Substitutions

Chocolate lovers – Mix in melted chocolate for a cocoa-infused custard.
Lemon twist – Add lemon zest and swap vanilla for lemon extract.
Nutty version – Fill with hazelnut or almond cream for a different flavor.
Ricotta filling – For a cannoli-inspired twist, swap custard for sweetened ricotta.

Serving and Pairing Suggestions

Cannoncini pair beautifully with espresso, cappuccino, or a glass of dessert wine. Serve them alongside fresh berries or a drizzle of caramel for an extra indulgent treat.

Storage and Reheating Tips

Best enjoyed fresh – The pastry stays crisp when filled just before serving.
Store unfilled pastry horns in an airtight container at room temp for 2–3 days.
Refrigerate custard separately for up to 3 days.
Freeze unfilled pastry horns for up to a month and crisp them in the oven before serving.

FAQs

Can I use homemade puff pastry?
Absolutely! It’ll be even flakier and more buttery, but store-bought works great for convenience.

Can I make them ahead of time?
Yes! Bake the pastry shells in advance and fill them just before serving.

What’s the best way to fill them?
A piping bag with a round tip makes filling them quick and mess-free.

Can I make a dairy-free version?
Use almond or coconut milk for the custard and a plant-based puff pastry.

Conclusion

These Cannoncini are a little bite of Italian pastry heaven—flaky, creamy, and impossible to resist. Whether you’re making them for a special occasion or just because, they’re sure to impress. Try them once, and they’ll become a favorite in your homemade dessert collection!

Heavenly Crisp Cannoncini: The Ultimate Italian Pastry Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lily Carter
Prep Time: 30minutes
Cook Time: 30minutes
Total Time: 1hour hr
Yield: 10–14 cannoncini (Serves 6–8) 1x
Category: DessertCuisine
Method: Baking
Cuisine: European, Italian, Mediterranean
Diet: Vegetarian

Print Recipe

Description

Cannoncini, also known as Italian cream horns, are delightful puff pastry treats filled with a rich and creamy custard. These golden, flaky pastries are lightly dusted with powdered sugar, making them an irresistible dessert or a perfect accompaniment to coffee. Whether enjoyed fresh or stored for later, these pastries bring a touch of Italy to your home.

Instructions

Prepare the Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and cut into 1-inch strips.
Wrap each strip around a metal cream horn mold, overlapping slightly. Brush with egg wash and sprinkle with sugar.
Place on a baking sheet lined with parchment paper and bake for 15–18 minutes, or until golden brown. Let them cool before carefully removing the molds.
Make the Cream Filling: In a saucepan over medium heat, warm the milk and heavy cream until steaming.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook until thickened.
Remove from heat, stir in vanilla and butter, and let it cool.
Assemble the Cannoncini: Transfer the cream filling into a piping bag and fill each pastry shell. Dust with powdered sugar before serving.

Notes

Ensure the cream is completely cool before filling the pastries to prevent them from becoming soggy.
For extra flavor, try adding a splash of almond extract or a pinch of cinnamon to the filling.
Store in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cannoncino
Calories: 230
Sugar: 10g
Sodium: 100mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 4g
Cholesterol: 75mg