Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

January 4, 2019 0 By Hiddenfoods

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with something special. Something Italian. Something that I simply looove. Something that is … what’s the right word?!?… DESSERT of course!! 
And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty. 
Take a look!

It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog.  Fruit and custard tart, torta della nonna, my strawberry rose tart,  cream-filled frittelle strawberry and cream bars, berry meringue cups … and so many others that I can’t even remember. 
What’s not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!? Mouthwatering and comforting, especially on cold winter days. Yes, even here in Southern California we’ve had, strangely enough, a bit of winter showing this year! 

In today’s recipe, I used frozen puff pastry. And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips and roll around the mold.  You can see in my video, how easy is to make these horns: 

Piece of cake, right?!?

Fill with the cream and don’t forget to sprinkle with powdered sugar. Heavenly 🙂

Available here:


YIELD: 12 cannoncini

For the custard cream (crema pasticcera):

    • 3 egg yolks
    • 3 tablespoons (30 gr) of all-purpose flour
    • 1/2 cup (100 gr) of sugar
    • 1 teaspoon of vanilla extract
    • 8 oz (235 ml) of milk
    • For the cannoncini:

    • 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 
    • 1/4 cup (50 gr) of sugar
    • 1 egg (for egg wash)
    • powdered sugar to decorate

If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.

Before serving, fill with the cream. 
Sprinkle with powdered sugar if you like and enjoy!
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