These Italian Cream Stuffed Cannoncini are delicate, flaky pastry horns filled with a luscious sweet cream that will transport you straight to a charming trattoria in Rome. You simply can’t resist this traditional Italian dessert—its crisp stuffed pastry meets velvety cream filling in every bite!
Why You’ll Love This Recipe
- Perfect Italian dessert for dinner parties or bridal showers
- Ready in under an hour (plus a quick chill) for last-minute sweet treats
- No-fuss puff pastry shells—no homemade dough required
- Cream filling whips up in just minutes, with a dreamy vanilla twist
- Versatile cannoncini recipe: swap zest or garnish to suit your mood
- Make ahead of time—ideal for holiday cookie trays or gift boxes
- Light, yet indulgent sweet treat that pleases both adults and kids
- Traditional Italian technique meets modern ease
Ingredients
- 1 package (17.3 oz) store-bought puff pastry, thawed (or homemade pasta frolla)
- 1 large egg + 1 tbsp water, beaten (for egg wash)
- ⅓ cup granulated sugar (plus extra for dusting)
- 1 cup (240 ml) cold heavy whipping cream
- ¼ cup (30 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract (or almond extract for a twist)
- 1 teaspoon finely grated lemon zest (optional, for brightness)
- 2 tablespoons chopped pistachios or dark chocolate shavings (for garnish)
Directions
- Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Lightly dust your work surface with flour. - Roll and Cut Pastry
Unfold the thawed puff pastry and gently roll into a 12×12-inch square. Using a sharp knife or pizza cutter, slice into 8 even triangles (for 16 small cannoncini) or 10 triangles (for 20 mini horns). - Shape Cannoncini Shells
Lightly grease 16–20 metal or silicone horn molds. Starting at the wide end of each triangle, wrap the dough around the mold, overlapping slightly and tucking the tip under the last layer. Brush each shell with the egg wash and sprinkle with a pinch of sugar. - Bake Until Golden
Place molds seam-side down on the prepared sheet and bake for 12–15 minutes, rotating halfway, until shells are puffed and golden brown. Tip: If edges brown too quickly, tent with foil. - Cool and Unmold
Let shells cool completely on a wire rack, then gently slide them off the molds. Cool for at least 10 minutes to avoid collapsing. - Whip the Italian Cream Filling
In a chilled bowl, beat the cold heavy cream and powdered sugar on medium speed until soft peaks form. Add vanilla extract and lemon zest; continue whipping to stiff peaks—about 1–2 more minutes. (Data insight: Chilling your bowl and whisk can increase peak stability by 25%!) - Transfer to Pastry Bag
Fit a pastry bag with a plain or star tip and fill with the whipped cream mixture. No bag? Use a zip-top bag with the corner snipped. - Fill Your Cannoncini
Insert the tip into one end of each shell and gently squeeze until the cream just peeks out the other side—no overstuffing! Wipe any stray cream for neat presentation. - Garnish and Serve
Dust filled cannoncini with powdered sugar, then sprinkle with chopped pistachios or chocolate shavings. Serve immediately, or chill for 15 minutes for extra set.
Servings & Timing
Makes 18–20 cannoncini
Prep Time: 20 minutes (plus 10 minutes for cooling shells)
Chill/Rest Time: 15–60 minutes (cream stabilization and shells resting)
Total Time: 50–75 minutes
Variations
• Almond-Rose: Swap vanilla for 1 tsp rose water and garnish with slivered almonds.
• Lemon-Berry: Fold in 2 tbsp mashed raspberries for a pink hue.
• Chocolate Delight: Add 2 tbsp cocoa powder to the whipped cream.
• Vegan Twist: Use dairy-free pastry and coconut cream whipped with maple syrup.
• Espresso Cream: Stir in 1 tsp instant espresso for a coffee-flavored filling.
Storage & Reheating
Store unfilled shells in an airtight container at room temperature for up to 2 days to maintain crispness. Filled cannoncini keep best in the fridge—eat within 24 hours or the shells start to soften. No reheating needed—just let chilled shells sit at room temperature for 5 minutes before serving.
FAQs
Q: Can I make the shells ahead of time?
A: Absolutely—bake and cool the shells up to 48 hours in advance; store airtight so they stay crisp.
Q: How do I prevent soggy shells?
A: Keep shells unfilled until just before serving and store at room temperature.
Q: What if my cream doesn’t stiffen?
A: Ensure your bowl and whisk are cold; chill them in the freezer for 10 minutes first.
Q: Can I freeze filled cannoncini?
A: Not recommended—the moisture in the cream will make shells soggy when thawed.
Q: Is there a gluten-free option?
A: Yes—use gluten-free puff pastry and your favorite non-dairy whipped topping.
Q: Why did my shells collapse?
A: They need to cool on the molds for at least 5 minutes before unmolding—too hot and they’ll deflate.
Conclusion
Italian Cream Stuffed Cannoncini blend traditional Italian pastry artistry with a light, sweet treat that’s perfect for any gathering. Whether you’re craving a cream filling hug or gifting these delicate horns, this stuffed pastry will steal the show. Give it a try, leave a comment below, and explore more Italian dessert recipes like my Classic Tiramisu and Lemon Biscotti!
Italian Cream Stuffed Cannoncini
Ingredients
- 1 package (17.3 oz) puff pastry thawed
- 1 large egg beaten with 1 tbsp water for egg wash
- ⅓ cup granulated sugar plus extra for dusting
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar sifted
- 1 teaspoon vanilla extract or almond extract
- 1 teaspoon lemon zest optional, for brightness
- 2 tablespoons chopped pistachios or chocolate shavings for garnish
Instructions
- Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and lightly dust your work surface with flour.
- Unfold thawed puff pastry into a 12×12-inch square and slice into 8–10 triangles for your cannoncini shells.
- Grease horn molds, then wrap each dough triangle around a mold, brush with egg wash and sprinkle sugar.
- Bake shells for 12–15 minutes until puffed and golden, tenting with foil if edges brown too quickly.
- Let shells cool on the molds for 5–10 minutes before gently sliding off to avoid collapse.
- Beat cold heavy cream and powdered sugar in a chilled bowl until soft peaks form, then add vanilla and zest and whip to stiff peaks.
- Transfer cream into a pastry bag and pipe into each shell until the cream peeks out both ends, wiping away any excess.
- Dust filled cannoncini with powdered sugar and sprinkle chopped pistachios or chocolate shavings before serving.
Notes
Nutrition
