This post may contain affiliate links, which means I might earn a small commission (at no extra cost to you) if you decide to make a purchase through one of these links. I only recommend products I actually use or genuinely believe will bring value. Thanks for the support!
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
If you’ve ever strolled through a traditional Italian bakery, you’ve likely caught a whiff of something irresistible — a flaky, buttery pastry filled with silky-smooth cream. That, my friends, is the Italian Cream-Filled Cannoncini, also known as cream horns. These golden, horn-shaped delights are the epitome of indulgence — crisp on the outside and luxuriously creamy on the inside.
In today’s blog post, we’re diving deep into how to make crisp and buttery Italian cream-filled cannoncini right in your own kitchen. Whether you’re planning a weekend baking project or looking to impress guests at your next brunch, these pastries are guaranteed to steal the show.
What Are Italian Cannoncini?
Cannoncini, often mistaken for cannoli, are horn-shaped puff pastries typically filled with Italian pastry cream. Unlike cannoli, which have a crunchy fried shell, cannoncini are baked to a golden, flaky finish using puff pastry — giving them a crisp yet delicate texture.
They’re often served at special events, family gatherings, or simply enjoyed with a cup of espresso. The best part? They look like you spent hours making them, but they’re surprisingly easy — especially when you use store-bought puff pastry!
Why You’ll Love This Recipe
• Crispy and buttery shell that shatters gently with every bite
• Smooth and creamy filling made from traditional Italian pastry cream
• Easy to make at home with simple ingredients and step-by-step instructions
• Perfect for celebrations, holidays, or a luxurious weekend treat
• Customizable filling — try chocolate, coffee, or even ricotta-based versions!
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
Ingredients You’ll Need
For the Pastry Shells:
• 1 sheet of puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• 2 tablespoons granulated sugar (optional, for sprinkling)
For the Cream Filling (Italian Pastry Cream):
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
Step-By-Step Instructions
1. Prepare the Pastry Cream
Start by making the filling so it has time to chill.
• In a saucepan, heat the milk until just simmering — don’t let it boil.
• In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
• Slowly pour the warm milk into the egg mixture, whisking constantly.
• Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens.
• Remove from heat, stir in butter and vanilla, and let cool.
• Cover with plastic wrap directly on the surface and refrigerate until ready to use.
2. Shape the Cannoncini Shells
While your cream is chilling:
• Preheat your oven to 400°F (200°C).
• Roll out the puff pastry into a rectangle and cut it into 1-inch wide strips.
• Wrap each strip around a greased metal cream horn mold, overlapping slightly.
• Brush with egg wash and sprinkle with sugar for extra crunch.
• Bake for 12–15 minutes or until golden and puffed.
• Let cool completely, then gently remove from the molds.
3. Fill and Serve
Once your pastry shells are cool and your cream is chilled:
• Spoon the cream into a piping bag fitted with a round or star tip.
• Pipe the cream into each end of the horn.
• Dust with powdered sugar or drizzle with melted chocolate for an elegant touch.
TAP HERE TO GET ACCESS TO YOUR DIGITAL AIR FRYER
Tips for the Perfect Cannoncini
• Don’t overfill the cream — just enough to reach each end.
• Use chilled puff pastry for best results; warm dough can be sticky and hard to shape.
• Grease your molds well or use cooking spray to prevent sticking.
• Make ahead tip: Prepare the pastry cream a day in advance!
Flavor Variations to Try
While classic vanilla pastry cream is divine, try switching it up:
• Chocolate Cream: Add melted dark chocolate to the pastry cream.
• Coffee Cream: Mix in a spoonful of instant espresso powder.
• Lemon Zest: Add a bit of zest for a refreshing twist.
• Ricotta or Mascarpone: For a cannoli-inspired take!
Make It Pinterest-Perfect
Want to impress on social media? Here’s how to make your cannoncini Pinterest-worthy:
• Style them on a white marble background with gold cutlery.
• Add a soft linen napkin and a small cappuccino cup nearby.
• Sprinkle powdered sugar right before snapping your shot.
• Use natural light to make the cream glisten and the pastry flake.
Final Thoughts: A Little Taste of Italy at Home
There’s something magical about recreating Italian classics in your own kitchen. These crisp and buttery Italian cream-filled cannoncini are not only beautiful but also deeply satisfying to make and share. The combination of flaky pastry and smooth custard is unbeatable — and once you master them, you’ll want to make them for every occasion.
So go ahead — try this recipe, snap a photo, and tag it. Your family, friends, and followers will be begging for a bite!