Italian Cream Stuffed Cannoncini
These Italian Cream Stuffed Cannoncini are delicate, flaky pastry horns filled with a luscious sweet cream, perfect for an elegant dessert or special occasion.
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
Make shells up to 48 hours ahead and store airtight; whip cream just before filling for best texture.
Nutrition
Calories: 200kcal
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