Italian Cream Stuffed Cannoncini Recipe Step-by-step

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini is so delicious and easy recipe to make at your home.

Italian cream stuffed cannoncini, also known as "cannoli" or "cannoncini alla crema," are delightful Italian pastry treats. These pastries consist of a crisp, flaky, tube-shaped shell typically made from puff pastry or a type of dough called "pasta frolla." The shell is filled with a creamy, sweet, and luscious mixture, often featuring ricotta cheese, mascarpone cheese, sugar, and various flavorings like vanilla extract or citrus zest.

This Easy Italian Cream Stuffed Cannoncini is a simple, and easy-to-make cake with just a few minutes but the results are spectacular!

here you can find a full recipe to make a good Italian cream: Italian Cream Cake

How to make Italian Cream Stuffed Cannoncini Recipe

Italian Cream Stuffed Cannoncini

To make this Italian Cream with Stuffed Cannoncini (Puff Pastry Horns) recipe you'll need the following ingredients: 

INGREDIENTS:

YIELD: 12 cannoncini

For the custard cream (crema pastiera):

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 cup (100 gr) of sugar
• 1 teaspoon of vanilla extract
• 8 oz (235 ml) of milk

For the Cannoncini:

• 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 
• 1/4 cup (50 gr) of sugar
• powdered sugar to decorate
• 1 egg (for egg wash)

Instructions:

Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).

And in a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy. 

And add the milk some at a time while whisking, and making sure there are no lumps.

Next set the pan over mediocre heat then stir continuously until it reaches a slow boil. And the cream will thicken, so be careful not to let it stick to the bottom. And, lower the flame then cook for a couple of more minutes, until you reach the desired thickness.

After that pour the cream into a glass bowl, then cover it with plastic wrap, then let it cool down. Chill for at least one hour. 

And for the pastry horns:

Heat the furnace to 400°F (200°C). 

And spray some sugar on the counter then on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches. 

Then cut into 12 strips (about 1 inch thick). An easy way to do it: Start by cutting the pastry into three parts, then each part into four strips.

Next, roll each strip onto a horn mold (conical in shape). And, the pastry has to overlap (about half of the length).

And, place on a baking sheet lined with parchment paper with seem (end of the strip) and side down.

Then beat one egg with one tablespoon of water. And brush lightly each pastry cone with the egg wash.

And make sure you keep the egg wash away from the mold. And it will make it harder to remove the pastry horn from the mold once baked.

After all, that, bake at 400°F (200°C) for about 16 to 21 minutes until golden on top.  And let them cool down for a couple of minutes then gently remove them from the mold.

And if the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) then very gently turn it inside the pastry until it comes off. And Enjoy!

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