Italian Cream Stuffed Cannoncini

I keep making these cream-filled Italian cannoncini for dinner parties because everyone's obsessed with them. I first had them on a trip through northern Italy, and ever since, I've been on a mission to get that sweet, crispy pastry and smooth creamy filling just right. What really makes these stand out is how that crackly, sugary shell is the perfect match for the chill, velvety cream tucked inside. Pure bliss!

Last year, I made these at Christmas instead of the usual holiday cookies. Even my grandma – who usually thinks her way is best – asked for my directions before she went home. That’s when I knew I’d done something right.

Dreamy Key Ingredients

• Puff pastry: Just grab some from the store – as long as it’s all-butter, the taste will be fantastic.
• Egg yolks: These add richness and make the cream super smooth. Don’t toss the whites! Use them for meringues or omelets.
• Vanilla extract: Go with pure vanilla, or scrape some seeds from a whole pod for extra wow.
• Sugar for rolling: Covering your pastry strips in sugar turns that outside into a caramelized, crackly bite.
• Horn molds: No fancy molds? Wrap heavy-duty foil into cones and you’re all set.

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Pastry Magic

Cool off before unmolding

Don’t try to get the molds out until the pastry’s rested for a bit. If it sticks, gently squeeze the metal mold to shrink it just a tiny bit, then give it another try.

Egg wash tricks

Be careful brushing on the egg wash! If it dribbles down by the mold, the pastry might glue itself on. Only cover the top and sides.

Putting the seam underneath

Lay your pastry with the strip’s tail tucked under. That way, it won’t unravel as it bakes.

Sugar everywhere

Sling on way more sugar than you think you need. When it bakes, you’ll get that amazing sweet crust everyone loves.

Work with cold pastry

Your puff pastry should be chilled—not frozen, but not super soft—when you’re shaping it. If it’s getting too melty, set it back in the fridge for a bit. Cold dough means big flaky layers.

Stir custard nonstop

Keep whisking and don’t rush. Stick with medium-low heat, especially when things start thickening up. Giving your cream full attention for a few extra minutes keeps it lump-free.

I picked up these pastry skills from my sweet old neighbor who’d moved from Milan years ago. She’d bust these out for all kinds of celebrations. When I first tasted one, I begged her for pointers. She showed me the best way to wrap the dough and when to take the custard off the stove. When she left us a few years back, I brought a fresh batch to her memorial. It just felt right.

Serving Suggestions

I love putting these out with some juicy berries and tiny cups of espresso. You can jazz them up by drizzling a bit of dark chocolate over the filled ends. They fit right in at brunch or with afternoon tea, too – impressive, but not going to put you in a sugar coma.

Fun Variations

Try swirling in a scoop of hazelnut spread for a Nutella-twist on the classic cream. Squeeze in a bit of lemon juice and toss in some zest for a zingy pop. For something fancy, mix in a splash of liqueur like Grand Marnier or Frangelico.

Keep Them Fresh

Pop the bare pastry shells into an airtight container at room temp for up to two days. Custard can chill out in the fridge three days max. Never fill and store the cannoncini or you’ll end up with soft, sad pastries. Only fill when you’re about to eat for the ultimate crispy-creamy treat.

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I’ve dished out these cream-filled cannoncini at so many get-togethers, holidays, and laid-back brunches. Bringing a platter of these beautiful pastries into a room instantly turns the vibe up. Watching folks break through that crunchy shell and get to the creamy center is honestly the best part of sharing food with friends and family.

Recipe FAQs

→ Where do I buy cannoncini molds?

Check online shops or kitchenware stores for horn or cannoli molds. You can also shape foil into cones as a DIY option, but they may be uneven.

→ Can I prep these ahead of time?

Sure! Cook the custard and pastry ahead, but fill them only when serving to keep the shells crispy.

→ What if my custard is lumpy?

Warm it up and strain it through a fine sieve. Stir it constantly when cooking to avoid lumps and add the milk slowly.

→ Can store-bought custard work?

Definitely, but freshly made tastes best. If buying, go for a thick, rich pudding or pastry cream.

→ What else can I use as filling?

Try chocolate cream, coffee-flavored filling, berry-studded whipped cream, or even hazelnut spread for a twist.