Description
Cannoncini, or Italian Cream Horns, are crispy, golden puff pastry horns filled with a luscious, sweet pastry cream. These delightful pastries are a staple in Italian bakeries, offering a perfect balance of flaky texture and creamy filling. Whether served with coffee or as a dessert, these treats are sure to impress!
Ingredients
Scale
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For Garnish (Optional):
- Powdered sugar (for dusting)
- Melted chocolate (for dipping edges)
Instructions
-
Prepare the Pastry Cream:
- In a saucepan, heat the milk over medium heat until warm but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and butter, then transfer to a bowl. Cover with plastic wrap (touching the surface to prevent skin formation) and chill.
-
Prepare the Puff Pastry:
- Preheat oven to 375°F (190°C).
- Roll out the puff pastry and cut it into 1-inch-wide strips.
- Wrap each strip around a metal cream horn mold, slightly overlapping each layer.
- Brush with beaten egg and sprinkle with granulated sugar.
- Place on a parchment-lined baking sheet and bake for 15-18 minutes, or until golden brown.
-
Fill the Cannoncini:
- Let the pastry horns cool completely, then carefully remove them from the molds.
- Fill a piping bag with the chilled pastry cream and pipe it into each horn.
-
Garnish & Serve:
- Dust with powdered sugar or dip the ends in melted chocolate if desired.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- For extra flavor, add a splash of rum or almond extract to the pastry cream.
- If you don’t have cream horn molds, wrap pastry strips around rolled-up parchment paper cones.
- Best served fresh, but can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian