Italian Cream-Filled Cannoncini: A Simple Pastry for New Bakers

The start of a new year is a great moment to whip up something special—think cozy, joyful, and a little indulgent. For anyone who loves easy yet fancy desserts, Italian Cream Stuffed Cannoncini (cream horns) are a perfect pick. These treats blend crisp, golden pastry with a smooth, creamy filling—simple to make and sure to impress.

Ingredients

For the Pastry Shells:

1 sheet frozen puff pastry, thawed
2 tablespoons granulated sugar
1 egg, beaten (for egg wash)

For the Custard Cream Filling:

2 cups whole milk
4 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional, for extra flavor)

Instructions

Step 1: Prep the Pastry Shells

Preheat the Oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prep the Pastry: Dust a work surface with flour and roll out the thawed puff pastry slightly thinner. Sprinkle granulated sugar evenly over it for a sweet crunch.
Cut Strips: Slice the pastry into ½-inch wide strips with a sharp knife or pizza cutter.
Shape the Horns: Wrap each strip around a metal cream horn mold (or foil cones), overlapping a bit to seal gaps.
Add Egg Wash: Brush lightly with beaten egg for a shiny, golden look.
Bake: Place on the baking sheet and bake 15-18 minutes until crisp and golden. Cool, then gently slide off the molds.

Step 2: Whip Up the Custard Cream

Warm the Milk: Heat milk in a medium saucepan over low heat until warm—not boiling.
Mix Yolks and Sugar: In a bowl, whisk egg yolks and sugar until pale and creamy.
Add Flour: Whisk in flour slowly, keeping it lump-free.
Blend with Milk: Pour warm milk into the yolk mix gradually, whisking nonstop to avoid curdling.
Cook It: Return to the saucepan, stir over low heat 5-7 minutes until thick. Stir in vanilla and lemon zest, then remove from heat.
Cool It: Pour into a bowl, cover with plastic wrap (pressed to the surface to stop a skin), and chill in the fridge.

Step 3: Fill the Shells

Pipe the Custard: Spoon chilled custard into a piping bag with a small round tip.
Fill ‘Em Up: Pipe generously into each cooled pastry horn.
Optional Finish: Dust with powdered sugar for a classy touch before serving.

Why Beginners Love This

Easy Ingredients: Stuff you can grab anywhere.
Low Effort, Big Payoff: Store-bought puff pastry skips the hard part.
Flexible Flavors: Tweak the custard—chocolate, coffee, whatever you like.
Skill Builder: Practice rolling dough and making custard without stress.

Substitutions

Dairy-Free: Use almond or coconut milk instead of whole milk.
Gluten-Free: Swap puff pastry for a gluten-free version and use cornstarch for flour.
Sugar-Free: Try stevia or monk fruit sweetener in place of sugar.

Tips & Fixes

Shape Trouble: If pastry unwraps while baking, press edges tight or chill wrapped molds 10 minutes pre-bake.
Runny Custard: Cook longer if it’s thin—stir until it’s like pudding.
Burnt Tops: Check oven temp and use the middle rack.
Smooth Sailing: Measure everything first for a stress-free flow.
No Molds? Shape foil into cones—works just fine.
Storage: Keep unfilled shells airtight at room temp for 3 days; filled ones in the fridge, eat within 24 hours.

Serving Ideas

Pair with coffee or tea for a cozy vibe.
Drizzle melted chocolate over filled horns for extra decadence.
Serve with fresh berries or citrus for a bright twist.
Flavor tweaks: Add melted chocolate, a pinch of espresso powder, or ground nuts to the custard.

These cannoncini are a beginner’s dream—crisp pastry meets velvety cream in a treat that looks bakery-fancy but comes together easily. Perfect for celebrations or a quiet indulgence, they’re a keeper you’ll make again and again.