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Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
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Italian Cream Stuffed Cannoncini (Puff Pastry Horns) are elegant, flaky puff pastry horns filled with a luscious, creamy Italian custard. This dessert offers a perfect harmony of textures and flavors, featuring a buttery, flaky shell contrasted by a smooth, mildly sweet cream filling infused with vanilla and lemon zest. Ideal for entertaining or special occasions, these delightful treats are easy to make ahead and customizable with a variety of toppings and fillings.

Ingredients

Scale

Puff Pastry Horns

  • High-quality all-butter puff pastry sheets (quantity as needed, typically 1 sheet)
  • Butter or nonstick spray (for greasing horn molds)
  • 1 beaten egg (for egg wash)

Italian Cream Filling

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Optional Toppings

  • Powdered sugar (for dusting)
  • Toasted almonds or other nuts (e.g., pistachios, hazelnuts), finely chopped
  • Mini chocolate chips or melted chocolate (optional variations)
  • Fresh berries or fruit compote (optional variations)

Instructions

  1. Prepare the Puff Pastry Horn Molds: Lightly grease your cannoncini molds with butter or nonstick spray to ensure the puff pastry does not stick, which allows for easy removal after baking.
  2. Cut and Wrap the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Cut into 1/2 inch wide strips. Starting from the pointed tip of each mold, wrap a strip of pastry around it in a spiral manner, slightly overlapping each layer to form a uniform horn shape.
  3. Bake the Pastry Horns: Preheat oven to 400°F (200°C). Place the wrapped molds on a parchment-lined baking sheet. Lightly brush with beaten egg for a golden finish. Bake for 15–20 minutes until puffed and golden brown. Cool completely before carefully removing the molds.
  4. Prepare the Italian Cream Filling: In a mixing bowl, whisk together the egg yolks and granulated sugar until creamy and pale. Gently heat the mascarpone cheese and combine it with whipped heavy cream, powdered sugar, vanilla extract, and lemon zest. Fold the whipped cream mixture into the mascarpone mixture carefully to maintain fluffiness.
  5. Fill the Cannoncini: Using a piping bag with a wide tip, generously fill each cooled puff pastry horn with the Italian cream mixture to ensure every bite bursts with smooth, sweet filling.
  6. Garnish and Serve: Optionally dust the filled cannoncini with powdered sugar or sprinkle with toasted almonds or other nuts for extra texture and elegance. Serve fresh and enjoy immediately.

Notes

  • Use cold puff pastry to prevent sticking and ensure optimal rise during baking.
  • Whip heavy cream to soft peaks to achieve a stable, airy filling without it becoming runny.
  • Chill the cream filling before piping for a firmer consistency that holds shape well.
  • Allow pastry horns to cool completely before removing molds to avoid breakage.
  • Bake just until golden brown to avoid dry, overcooked pastry.

Nutrition

Keywords: Italian cream cannoncini, puff pastry horns, Italian dessert, mascarpone filling, creamy Italian dessert, flaky pastry dessert, cannoli alternative

Find it online: https://dailydishez.com/italian-cream-stuffed-cannoncini-puff-pastry-horns/