These amazing Italian Cream Stuffed Cannoncini are super easy to put together and fun to eat. Flaky puff pastry horns filled generously with silky vanilla pastry cream are incredibly tempting and look festive. Take a shortcut with store-bought puff pastry to make the recipe even easier.
Start with the pastry cream. Bring the milk to a boil and immediately turn off the heat. Set the milk aside. In a medium-sized saucepan, whisk the sugar and cornstarch together, then add the egg yolks and vanilla extract. Whisk until pale yellow and smooth. Slowly whisk in the hot milk. Cook the egg yolk mixture over medium-high heat, constantly whisking, until thickened. Remove from the heat and transfer to a glass bowl. Cover the pastry cream with plastic wrap in touch with the surface, and let it chill for at least one hour. Roll out the puff pastry and cut it into 12 equal strips. Starting at the pointed end, wrap one strip around the horn mold, overlapping the edges slightly. Repeat to cover all 12 molds. Bake for 15 to 20 minutes. Allow to cool slightly and remove the molds. Let the cannoncini cool completely before filling them with the chilled pastry cream. Dust with the powdered sugar before serving. Enjoy!
To make the Italian Cream Stuffed Cannoncini, you will need the following ingredients:
Warm up 1 cup milk until hot but not boiling.
In a medium-sized saucepan, whisk together 3 egg yolks with ½ cup sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract until light and fluffy.
Slowly pour about half of the hot milk in a thin, steady stream into the egg yolk mixture, constantly whisking to temper the egg mixture. Then, pour in the remaining milk, whisking constantly.
Place the saucepan over medium heat and stir constantly until the mixture reaches a slow boil. Reduce the heat slightly and continue to boil for 1 minute, whisking constantly, until the mixture becomes thick.
Pour the hot pastry cream in a glass bowl, cover with plastic wrap in touch with the surface, and let it cool slightly. Transfer to the refrigerator and chill for at least one hour.
Preheat the oven to 400 °F.
Sprinkle some sugar on your working surface. Top with the puff pastry. Roll the pastry out to a rectangle about 9 by 12 inches. Use a sharp knife or pizza cutter to cut the puff pastry into 12 stripes, each about 1-inch thick.
Starting at the pointed end of a cream horn mold, wrap a pastry strip around the mold in a spiral, with each line overlapping about half the width. Place on a parchment-lined baking sheet. Repeat to cover all 12 molds.
Lightly beat one egg white with a pinch of sugar and brush each pastry horn.
Bake for 15 to 20 minutes until golden on top.
Once baked, transfer the cannoncini to a wire rack and let them cool for a few minutes, then gently remove from the mold. Let cool completely before filling with the pastry cream.
Before serving, transfer the pastry cream to a pastry bag fitted with a star tip. Fill each horn with pastry cream.
Dust the cannoncini with powdered sugar and serve.
Delicious! I tried making these cannoncini for the first time and they turned out great! I felt like a real Italian chef. The cream is so smooth and sweet. Perfect for family gatherings!
I just made these cannoncini for a small get-together! Everyone loved them. The cream was so smooth, and the pastry turned out perfect. So easy to make with store-bought puff pastry.
These Cannoncini are a total game changer! My kids loved stuffing 'em and they were super easy to whip up. Perfect for our family gathering. Totally impressed everyone. Will be making these again, for sure.
These cannoncini were a hit at our family gathering! Everyone loved them and I felt like a chef.
Amazing! I made these for a party and they were a hit! The pastry was flaky and the cream was delicious. Simple to make, will definetly make again!
I was so proud to serve these Italian Cream Stuffed Cannoncini at my family gathering! Super easy and the kids couldn't get enough of the creamy filling. Definitely a hit!
These Cannoncini are lit! Made em for a family gathering, and everybody was wowed. So easy to whip up, and the pastry cream is to die for. My go-to recipe now.
These cannoncini were a huge hit at our family gathering. Simple to make but impressively delicious!
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