Italian Cream Stuffed Cannoncini (Cream Horns)

There’s something undeniably special about Italian pastries, and cannoncini—crispy, golden puff pastry horns filled with velvety cream—are no exception. These delightful treats are often found in Italian bakeries, beautifully displayed behind glass cases, tempting passersby with their flaky layers and luscious filling. Traditionally enjoyed with a cup of espresso or cappuccino, they are the perfect balance of crispy and creamy.

Making cannoncini at home might sound like a challenge, but I promise it’s easier than you think! With just a few ingredients and a bit of patience, you can create bakery-quality cream horns that will impress your family and friends. Whether you’re preparing them for a special occasion or just treating yourself to something sweet, these Italian Cream Stuffed Cannoncini are sure to become a favorite.

Why You’ll Love This Recipe

• Bakery-quality at home – No need to visit an Italian pastry shop when you can make these delightful treats in your own kitchen.
• Flaky and creamy perfection – The combination of crispy puff pastry and smooth, rich filling is simply irresistible.
• Perfect for any occasion – Serve them at brunch, holidays, or as an elegant dessert for a dinner party.
• Customizable – You can experiment with different flavors and toppings to make them your own.

Ingredients You’ll Need

For the Pastry:

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

For the Cream Filling:

• 1 cup heavy whipping cream
• ½ cup mascarpone cheese
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Powdered sugar (for dusting)

How to Make Italian Cream Stuffed Cannoncini

Making cannoncini is a two-step process: baking the pastry horns and preparing the luscious cream filling. Here’s how to do it step by step.

Step 1: Prepare the Pastry Horns

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the molds: If you have metal cream horn molds, lightly grease them to prevent sticking. If you don’t have molds, you can create makeshift ones by wrapping aluminum foil into cone shapes.
3. Roll out the pastry: Lightly dust a clean surface with flour and roll out the puff pastry sheet to ensure an even thickness.
4. Cut the strips: Using a sharp knife or pizza cutter, cut the pastry into long ½-inch-wide strips.
5. Wrap the pastry: Starting at the pointed end of the mold, wrap each strip around, slightly overlapping as you go to create the horn shape.
6. Brush with egg wash: Lightly brush each wrapped pastry with the beaten egg, then sprinkle granulated sugar over the top for extra sweetness and crunch.
7. Bake: Place the prepared horns onto the lined baking sheet and bake for about 15–18 minutes, or until golden brown and crispy.
8. Cool: Once baked, carefully remove them from the molds and let them cool completely on a wire rack.

Step 2: Make the Italian Cream Filling

1. Whip the heavy cream: In a mixing bowl, beat the heavy whipping cream until it starts to thicken.
2. Add mascarpone and sugar: Gently mix in the mascarpone cheese, powdered sugar, and vanilla extract. Continue beating until the mixture is smooth and holds soft peaks. Be careful not to overmix.
3. Transfer to a piping bag: Spoon the filling into a piping bag fitted with a small round or star tip for easy filling.

Step 3: Fill and Finish

1. Fill the horns: Once the pastry shells are completely cool, pipe the cream filling into each one, starting from one end and filling to the other.
2. Dust with powdered sugar: Lightly dust the tops with powdered sugar for a classic finish.
3. Serve immediately: These are best enjoyed fresh, but if needed, you can store them in the refrigerator until serving.

Helpful Tips

• Use cold pastry dough – Working with chilled puff pastry makes it easier to handle and helps maintain those delicate flaky layers when baked.
• Avoid overfilling – While it’s tempting to add a generous amount of cream, too much can cause the pastry to become soggy.
• Chill the filling – Letting the mascarpone filling sit in the refrigerator for 15–20 minutes before piping helps it hold its shape better.
• Reheat for crispiness – If making ahead, you can pop the empty pastry horns in a warm oven for a few minutes to bring back the crisp texture before filling them.

Details

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 8 cream horns
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Notes

• If you don’t have mascarpone, you can substitute it with cream cheese for a slightly different but equally delicious texture.
• For extra crunch, dip the edges of the filled horns in melted chocolate or sprinkle chopped nuts over the top.
• These are best eaten the day they are made, but they can be stored in the fridge for up to 2 days.

Nutritional Information (Per Serving)

• Calories: 230
• Carbohydrates: 20g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 8g
• Fiber: 1g
• Sodium: 80mg

Frequently Asked Questions

Can I make these in advance?

Yes! You can bake the pastry horns a day ahead and store them in an airtight container at room temperature. Fill them just before serving for the best texture.

Do I need special molds for this recipe?

Metal cream horn molds make the process easier, but you can create your own by wrapping aluminum foil into cone shapes. Just be sure to grease them well!

Can I freeze the baked pastry shells?

Yes, you can freeze the unfilled pastry horns in an airtight container for up to a month. Reheat them in the oven before filling to bring back their crispiness.

What other fillings can I use?

You can try a simple vanilla pastry cream, ricotta with honey, or even a chocolate mousse for a fun variation.

Storage Instructions

• Refrigeration: Store filled cannoncini in an airtight container in the refrigerator for up to 2 days.
• Freezing: You can freeze the unfilled pastry shells, but the cream filling does not freeze well.
• Reheating: If the pastry shells lose their crispness, place them in a warm oven for a few minutes before filling.

Related Recipes

If you enjoyed these Italian Cream Stuffed Cannoncini, you’ll love these other delicious treats:

• Lemon Cheesecake Crescent Rolls – Buttery, Zesty & Irresistibly Flaky!
• Chocolate Chip Vanilla Custard Brioches (Brioches Suisses)
• Churro Poppers – Bite-Sized Cinnamon Delight
• Cheesecake Crescent Rolls

Conclusion

There’s nothing quite like the joy of biting into a homemade cannoncino—flaky, buttery pastry giving way to a silky, sweet cream filling. Whether you’re making these for a special gathering or just treating yourself, these Italian Cream Stuffed Cannoncini will bring a little taste of Italy to your home. Try them out and share the joy with family and friends—you won’t be disappointed!

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