Stuffed Cannoncini (Italian Cream Horns)

Introduction

Cannoncini are delicate Italian pastries made of puff pastry rolled into cone shapes, baked until golden, and then filled with silky creams. Their name means “little cannons,” inspired by their shape. They are crunchy on the outside, creamy on the inside, and dusted with powdered sugar for elegance.

They are often enjoyed at cafés, family gatherings, or festive occasions. Stuffed Cannoncini are versatile — they can hold vanilla custard, chocolate cream, lemon curd, or even savory fillings for a twist.

History

Cannoncini originated in Northern Italy, particularly in Piedmont. The pastry became popular in the 19th century as puff pastry techniques spread through Europe, influenced by French patisserie. Traditionally, they were filled with Italian crema pasticcera (pastry cream), symbolizing indulgence and celebration.

Today, Cannoncini remain a staple in Italian bakeries and are a treasured part of festive pastry assortments, standing proudly next to cannoli and sfogliatelle.

Ingredients (makes about 12 cannons)

For the pastry shells:
- 1 sheet puff pastry (about 250 g), thawed if frozen
- 2 tbsp granulated sugar
- 1 egg (for egg wash)
For the cream filling (classic custard):
- 500 ml whole milk
- 4 large egg yolks
- 120 g sugar
- 40 g cornstarch (or flour)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for fragrance)
For garnish:
- Powdered sugar (for dusting)
- Extra grated chocolate or chopped pistachios (optional)

Instructions / Methods

Step 1: Prepare the pastry cones

Preheat oven to 200°C (400°F).
Roll puff pastry slightly thinner on a floured surface.
Cut into long strips, about 2 cm wide.
Wrap each strip around a metal cannoli/cannoncini mold (or substitute with foil-wrapped cones), overlapping slightly.
Brush with beaten egg and sprinkle lightly with sugar.

Step 2: Bake shells

Place molds on a lined baking tray.
Bake for 12–15 minutes, until puffed and golden.
Let cool, then gently remove from molds.

Step 3: Make the cream filling

Heat milk with lemon zest (if using) until steaming but not boiling.
In another bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly add hot milk to egg mixture while whisking.
Return mixture to saucepan and cook on low heat, stirring constantly, until thickened into custard.
Remove from heat, stir in vanilla, and let cool completely (cover with plastic wrap to prevent skin forming).

Step 4: Assemble cannons

Transfer cream into a piping bag.
Pipe filling generously into each cooled pastry shell.
Dust with powdered sugar and garnish ends with pistachios or chocolate if desired.

Benefits

Eggs & milk provide protein and calcium.
Lemon zest adds vitamin C and freshness.
Portion-sized — easy to serve at parties without cutting cakes.
Customizable — fillings can be healthier (yogurt cream, fruit puree) or richer (chocolate ganache).

Formation

This dessert forms through three essential layers:

Crispy shell — buttery, flaky puff pastry.
Creamy heart — custard, mousse, or cream cheese.
Final touch — powdered sugar, pistachios, or chocolate for contrast.

Conclusion

Stuffed Cannoncini are the embodiment of Italian pastry artistry — a delightful contrast of textures and flavors. They are elegant yet playful, suitable for coffee breaks, celebrations, and festive dessert tables. One bite delivers the crunch of golden pastry followed by the smooth sweetness of cream.

For Lovers

Cannoncini are more than pastries; they are gestures of love. Sharing a plate of golden horns dusted with sugar feels like sharing sweetness itself. Their creamy filling hidden inside symbolizes tenderness, much like love that reveals itself only when opened.

Offering a Cannoncino to a loved one is a romantic act — delicate, thoughtful, and full of joy.

✨ Final Word for Lovers
Just like Cannoncini, love is a balance of structure and softness, crisp exteriors and tender hearts. Enjoying these little horns together with coffee or wine is a way to celebrate affection, sweetness, and togetherness.

STUFFED CANNONCIN