Irresistible Italian Cream Stuffed Cannoncini Recipe

If you’re craving a dessert that’s both delectably creamy and buttery flaky, this Italian Cream Stuffed Cannoncini (Puff Pastry Horns) recipe is your new best friend. These elegant puff pastry horns filled with luscious Italian cream offer a perfect balance of textures and flavors, making every bite a delightful experience. Whether you’re entertaining guests or simply treating yourself, these Italian Cream Stuffed Cannoncini (Puff Pastry Horns) are sure to impress with their irresistible charm and mouthwatering taste.

Why You’ll Love This Recipe

• Effortless Elegance: The recipe transforms simple ingredients into a stunning, bakery-quality dessert without complicated techniques.
• Perfect Balance of Flavors: Creamy filling meets flaky pastry for a delicious harmony that’s never too sweet.
• Versatile for Any Occasion: Ideal for parties, holidays, or cozy nights at home.
• Make Ahead Friendly: You can prepare parts in advance to save time on the day of serving.
• Customizable: Easily adapted with different fillings or toppings to suit your cravings.

Ingredients You’ll Need

The magic behind Italian Cream Stuffed Cannoncini (Puff Pastry Horns) lies in a handful of simple yet essential ingredients that lend richness, texture, and authentic flavor. Each ingredient plays a crucial role to ensure the cream is smooth and the pastry irresistibly flaky.

• Puff Pastry Sheets: Use high-quality all-butter puff pastry for the best flaky layers.
• Mascarpone Cheese: Provides a rich, creamy base for the Italian cream filling.
• Heavy Cream: Whipped to create a light, airy texture that contrasts beautifully with the pastry.
• Powdered Sugar: Adds subtle sweetness without graininess.
• Vanilla Extract: Infuses the cream with warm, aromatic notes.
• Eggs: Used to create a custard base that thickens the cream for that authentic Italian flavor.
• Granulated Sugar: For sweetening the custard, balancing richness and brightness.
• Lemon Zest: Adds a fresh hint of citrus that cuts through the richness.
• Butter or Nonstick Spray: Used to grease the horn molds for easy pastry removal.
• Optional Toppings: Powdered sugar or toasted almonds add a beautiful finishing touch.

Variations for Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Feel free to put your own spin on this classic Italian Cream Stuffed Cannoncini (Puff Pastry Horns) recipe. It adapts wonderfully depending on what you have on hand or your dietary preferences, making it a canvas for creativity.

• Nutty Delight: Mix finely chopped pistachios or hazelnuts into the cream for added crunch and flavor.
• Chocolate Lover’s Twist: Fold in mini chocolate chips or drizzle melted chocolate over the finished horns.
• Fruit Infusion: Add fresh berries or a fruit compote inside the cannoli for a refreshing surprise.
• Dairy-Free Version: Substitute mascarpone and cream with coconut cream and almond-based cheeses.
• Spiced Cream: Incorporate cinnamon or nutmeg for a warm, aromatic variation.

How to Make Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Step 1: Prepare the Puff Pastry Horn Molds

Lightly grease your cannoncini molds with butter or nonstick spray to ensure the puff pastry doesn’t stick. This step is crucial for easy removal after baking.

Step 2: Cut and Wrap the Puff Pastry

Roll out the puff pastry on a lightly floured surface. Cut into thin strips about 1/2 inch wide. Beginning at the pointed tip of each mold, wrap a strip of pastry around it in a spiral, slightly overlapping layers to create a uniform horn shape.

Step 3: Bake the Pastry Horns

Preheat your oven to 400°F (200°C). Place the wrapped molds onto a baking sheet lined with parchment paper. Brush lightly with beaten egg for a golden sheen. Bake for 15-20 minutes, or until the pastry is puffed and golden brown. Cool completely before removing the molds carefully.

Step 4: Prepare the Italian Cream Filling

In a mixing bowl, whisk together egg yolks and granulated sugar until creamy and pale. Heat mascarpone cheese gently and incorporate it with the whipped heavy cream, powdered sugar, vanilla extract, and lemon zest. Fold the whipped mixture into the mascarpone mixture carefully to retain fluffiness.

Step 5: Fill the Cannoncini

Using a piping bag fitted with a wide tip, fill each cooled puff pastry horn with the Italian cream mixture generously, ensuring each bite bursts with smooth, sweet filling.

Step 6: Garnish and Serve

Optionally, dust with powdered sugar or sprinkle toasted almonds on top for that extra touch of elegance and crunch. Serve fresh and enjoy immediately!

Pro Tips for Making Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

• Use Cold Puff Pastry: Keep pastry cold to prevent sticking and ensure optimal puff during baking.
• Whip Cream Properly: Whip the heavy cream to soft peaks to avoid a runny filling.
• Chill the Filling: Refrigerate the cream filling before piping for firmer consistency.
• Handle Horn Molds Carefully: Allow pastry horns to cool completely before removing molds to prevent breaking.
• Time Your Baking: Bake just until golden, avoiding over-browning that can make the pastry dry.

How to Serve Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Garnishes

Sprinkle powdered sugar lightly over the filled cannoncini or add finely chopped toasted nuts such as almonds or pistachios for a pleasing contrast in texture and color.

Side Dishes

Pair these creamy delights with fresh berries, a drizzle of raspberry coulis, or a scoop of vanilla gelato to create a full dessert experience that’s anything but ordinary.

Creative Ways to Present

Arrange the cannoncini in a decorative tiered dessert stand or serve on vintage plates with edible flowers for a charming, Instagram-worthy display that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover puff pastry horns without filling in an airtight container at room temperature for up to two days to maintain flaky texture. Store the cream filling separately in the fridge for up to three days.

Freezing

Unfilled and fully baked puff pastry horns freeze well—wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature, then fill just before serving for the freshest experience.

Reheating

Reheat unfilled pastry shells briefly in a 350°F oven for 5 minutes to refresh their flakiness. Avoid reheating after filling to preserve the creamy texture of the Italian cream.

FAQs

Can I make the cream filling dairy-free?

Yes, you can substitute mascarpone and heavy cream with plant-based alternatives like coconut cream or almond-based cream cheese to create a dairy-free Italian Cream Stuffed Cannoncini (Puff Pastry Horns) version that still tastes fantastic.

How long can I keep these desserts once filled?

Once filled, it’s best to consume the Italian Cream Stuffed Cannoncini (Puff Pastry Horns) within 24 hours to enjoy the cream at its freshest and the pastry at its best texture.

Are homemade puff pastry and store-bought the same?

Homemade puff pastry offers superior flakiness and flavor but requires time and skill. High-quality store-bought puff pastry is a convenient option that produces excellent results for this recipe.

Can I prepare the pastry horns in advance?

Absolutely! You can bake the puff pastry horns up to two days ahead and fill them just before serving to keep the cream fresh and prevent sogginess.

What’s the best way to serve these for a party?

Serve the Italian Cream Stuffed Cannoncini (Puff Pastry Horns) chilled on a beautiful platter, garnished with powdered sugar and fresh berries, for a festive and elegant dessert option.

Final Thoughts

Italian Cream Stuffed Cannoncini (Puff Pastry Horns) bring together the best of creamy, flaky, and sweet in one delightful dessert. Whether you’re a seasoned baker or trying something new, this recipe is as joyful to make as it is to eat. So grab your pastry sheet, whip up that luscious cream, and prepare to fall in love with this classic Italian treat that’ll have everyone asking for seconds!

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