There’s something magical about biting into a perfectly crisp Italian cannoncini filled with luscious, sweet cream. These delicate pastry horns, with their flaky exterior and velvety filling, bring a touch of Italian pasticceria right to your kitchen. While they might look intimidating, my simplified version makes this classic treat accessible to home bakers without sacrificing that authentic taste.
Cannoncini (meaning “little cannons” in Italian) are the perfect dessert for when you want to impress without spending hours in the kitchen. The contrast between the buttery, crisp pastry and the silky, vanilla-scented filling creates a textural symphony that will transport you straight to a café in Rome or Florence with each heavenly bite.
Why You’ll Love This
- Uses store-bought puff pastry for a quick shortcut while maintaining that authentic flaky texture
- The filling comes together in minutes with just a few simple ingredients
- Perfect for entertaining—they look impressive but are surprisingly easy to make
- Customizable with different flavors in the cream filling
- Can be partially prepared ahead of time for stress-free assembly
Ingredients
- 3 egg yolks
- 3 tablespoons (30g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 8 oz (235ml) milk
- 1 sheet puff pastry, defrosted (about 8 oz/225g)
- 1/4 cup (50g) sugar
- 1 egg (for egg wash)
- Powdered sugar for decoration
Instructions
- Warm the milk until hot but not boiling. In a medium saucepan, whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy.
- Gradually add the hot milk to the egg mixture while whisking continuously to prevent lumps. Place over medium heat and stir constantly until the mixture comes to a slow boil and thickens. Lower the heat and cook for a couple more minutes until it reaches your desired thickness.
- Transfer the custard to a glass bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let cool completely. Refrigerate for at least one hour.
- Preheat the oven to 400°F (200°C). Sprinkle sugar on your work surface and on top of the puff pastry. Roll out the pastry to a rectangle about 9 by 12 inches. Cut into 12 strips, each about 1 inch wide.
- Wrap each pastry strip around a horn-shaped mold (conical in shape), overlapping the pastry about halfway down the mold. Place on a parchment-lined baking sheet with the end of the strip facing down.
- Beat the egg with 1 tablespoon of water to make an egg wash. Lightly brush each pastry cone with the egg wash, being careful to keep the egg wash away from the metal mold (which would make it harder to remove after baking).
- Bake at 400°F (200°C) for 15-20 minutes until golden brown. Let cool for a few minutes, then gently remove from the molds. If the pastry sticks, gently squeeze the mold to make the circumference smaller and twist gently until it releases.
- Just before serving, fill the cannoncini with the chilled custard using a piping bag. Dust with powdered sugar if desired.
Tips & Variations
- Add a tablespoon of coffee liqueur or hazelnut spread to the filling for a flavor twist
- If you don’t have cannoli tubes, make your own by wrapping aluminum foil around the handle of a wooden spoon
- For chocolate lovers, fold 2 tablespoons of cocoa powder into the cream filling or dip the ends in melted chocolate
- The unfilled pastry shells can be stored in an airtight container for up to 2 days
- For extra crispness, return filled cannoncini to a 350°F oven for 2-3 minutes right before serving
- If mascarpone is unavailable, substitute with cream cheese for a slightly tangier result
Serving Suggestions
These cream-filled cannoncini are perfect alongside a strong espresso or cappuccino for an authentic Italian coffee break. For a more elaborate dessert presentation, serve them with fresh berries and a drizzle of high-quality honey or chocolate sauce on the plate.
They also make a beautiful addition to a dessert board alongside other Italian treats like amaretti cookies or small glasses of tiramisu for a themed gathering.
Notes
- Fill the cannoncini just before serving to prevent the pastry from becoming soggy
- The cream filling can be made up to 24 hours in advance and stored in the refrigerator
- For best results, ensure the mascarpone is at room temperature before mixing
- The pastry is done when it’s deeply golden and you can see distinct flaky layers
FAQs
Can I make these without special cannoli tubes?
Yes! You can create makeshift molds using aluminum foil wrapped around the handle of a wooden spoon or even small metal cookie cutters.
Why did my cream filling become runny?
This usually happens if the heavy cream wasn’t whipped enough before folding in the mascarpone mixture. Make sure to whip to soft peaks, and fold gently to maintain air in the mixture.
Can I freeze cannoncini?
You can freeze the unfilled pastry shells for up to a month, but the filled cannoncini don’t freeze well. Thaw frozen shells at room temperature and crisp in the oven before filling.
How do I prevent the filling from making the pastry soggy?
Fill the cannoncini just before serving. If preparing for a party, keep the cream filling in a piping bag in the refrigerator and the shells in an airtight container, then assemble when guests arrive.
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