Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Buttery Crisp Italian Cream filled Cannoncini

This post may contain affiliate links. Please read the disclosure policy.

Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

Do you love cream-filled pastries? The ones with the delicate, flaky crust and the creamy, rich filling?

If so, then you’re going to love this recipe for Buttery Crisp Italian Cream filled Cannoncini.

Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

These little pastry treats are irresistibly delicious, and they’re perfect for any special occasion.

Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

So why not give them a try today? You won’t be disappointed!

Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

Happy baking!

Why do I love Buttery Crisp Italian Cream filled Cannoncini?

Well, there are a few reasons.

  • Firstly, they’re absolutely gorgeous. The delicate pastry shell and the creamy filling come together to create a truly mouth-watering treat.
  • Secondly, they’re so easy to make. With just a few simple ingredients, you can whip up a batch of these delicious pastries in no time at all.
  • And lastly, they’re perfect for any occasion. Whether you’re hosting a party or simply want to treat yourself, these Buttery Crisp Italian Cream filled Cannoncini is sure to hit the spot.

If you’re looking for a show-stopping dessert that’s sure to impress, then look no further than Buttery Crisp Italian Cream filled Cannoncini. Trust me, you won’t be disappointed!

Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

Ingredients:

Custard:

  • Sugar
  • Milk
  • Vanilla extract
  • Egg yolks
  • Flour
Buttery Crisp Italian Cream filled Cannoncini ingredients

Cannoncini

  • Egg
  • Puff pastry sheet thawed
  • Powdered sugar
  • Granulated sugar
Buttery Crisp Italian Cream filled Cannoncini ingredients

How to make Buttery Crisp Italian Cream filled Cannoncini:

Step 1. Place the milk into a saucepan over medium heat, and get hot but do not boil it.

Step 2. In a bowl, combine the egg yolks, flour, ½ cup sugar, and vanilla extract.

In a bowl, combine the egg yolks, flour, ½ cup sugar, and vanilla extract.

Step 3. Carefully place a bit of the hot milk into the egg yolk mixture, and whisk quickly to combine.

Carefully place a bit of the hot milk into the egg yolk mixture, and whisk quickly to combine.

Step 4. Once the egg yolk mixture has been tempered, carefully whisk it a little at a time into the saucepan with the milk.

Step 5. Simmer to a low boil over medium heat until it reaches a thick consistency.

Step 6. Remove from the heat and pour into a container.

Remove from the heat and pour into a container.

Step 7. Place a layer of plastic wrap over the top of the custard filling, actually touching the top of it, and chill for a minimum of 1 hour.

Place a layer of plastic wrap over the top of the custard filling, actually touching the top of it, and chill for a minimum of 1 hour.

Step 8. In the meantime, heat the oven to 400 degrees, and prepare a parchment-lined baking sheet.

Step 9. Add a layer of granulated sugar to the countertop, and place the puff pastry sheet on top. Place another thin layer of sugar on top of the pastry too.

Step 10. Slice the puff pastry sheet into 12 thin strips that are 1 inch wide.

Slice the puff pastry sheet into 12 thin strips that are 1 inch wide.

Step 11. Roll the strips of dough over cone-shaped molds.

Roll the strips of dough over cone-shaped molds.

Step 12. Lay the covered molds on the baking sheet.

Lay the covered molds on the baking sheet.

Then, brush with the egg.

Bake for 10-15 minutes until golden brown.

Step 13. Bake for 10-15 minutes until golden brown.

Step 14. Remove, let cool, and then take the cones off of the molds.

let cool, and then take the cones off of the molds.

Step 15. Pipe with the custard filling once it has set.

Pipe with the custard filling once it has set.

Then, garnish with powdered sugar before serving.

garnish with powdered sugar before serving.

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Pin this recipe now to remember it later

Pin Recipe

Buttery Crisp Italian Cream Filled Cannoncini

Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 12
Do you love cream-filled pastries? The ones with the delicate, flaky crust and the creamy, rich filling? If so, then you're going to love this recipe for Buttery Crisp Italian Cream filled Cannoncini.
No ratings yet

Ingredients 

Custard:

  • ½ C. Sugar
  • 8 Oz. Milk
  • 1 Tsp. Vanilla extract
  • 3 Egg yolks
  • 3 Tbsp. Flour

Cannoncini

  • 1 Egg, Large, beaten
  • 8 Oz. Puff pastry sheet , thawed
  • ¼ C. Granulated sugar
  • Powdered sugar

Instructions

  • Place the milk into a saucepan over medium heat, and get hot but do not boil it.
  • In a bowl, combine the egg yolks, flour, ½ cup sugar and vanilla extract.
  • Carefully place a bit of the hot milk into the egg yolk mixture, and whisk quickly to combine.
  • Once the egg yolk mixture has been tempered, carefully whisk it a little at a time into the saucepan with the milk.
  • Simmer to a low boil over medium heat until it reaches a thick consistency.
  • Remove from the heat and pour into a container.
  • Place a layer of plastic wrap over the top of the custard filling, actually touching the top of it, and chill for a minimum of 1 hour.
  • In the meantime, heat the oven to 400 degrees, and prepare a parchment lined baking sheet.
  • Add a layer of granulated sugar to the countertop, and place the puff pastry sheet on top. Place another thin layer of sugar on top of the pastry too.
  • Slice the puff pastry sheet into 12 thin strips that are 1 inch wide.
  • Roll the strips of dough over cone-shaped molds.
  • Lay the covered molds on the baking sheet, and brush with the egg.
  • Bake for 10-15 minutes until golden brown.
  • Remove, let cool, and then take the cones off of the molds.
  • Pipe with the custard filling once it has set, and garnish with powdered sugar before serving.

Nutrition

Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 57mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 96IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 1mg

Follow me on Pinterest for daily delicious recipes!

Follow Me

THANKS FOR PINING!

Buttery Crisp Italian Cream filled Cannoncini on Pinterest

Buttery Crisp Italian Cream-filled Cannoncini Tips

To ensure your Buttery Crisp Italian Cream-filled Cannoncini is as perfect as can be, here are a few tips and tricks to follow:

  • Use good quality butter for the pastry. This will make all the difference in both taste and texture.
  • If you’re short on time, you can use store-bought puff pastry instead of making your own. Just be sure to thaw it properly before using it.
  • When filling the pastry shells, be sure not to overfill them. A little goes a long way!
  • These Buttery Crisp Italian Cream filled Cannoncini are best served fresh. However, if you need to make them ahead of time, they can be stored in an airtight container in the fridge for up to 2 days.
Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

Buttery Crisp Italian Cream-filled Cannoncini Variations

If you’re looking for a little something extra, why not try one of these delicious variations on the classic Buttery Crisp Italian Cream-filled Cannoncino?

  • For a chocolatey twist, add some grated dark chocolate to the cream filling.
  • For a fruity twist, add some diced fresh fruit to the cream filling.
  • For a nutty twist, add some chopped nuts to the cream filling.
Buttery Crisp Italian Cream filled Cannoncini, cream horn recipe, cream horn filling

More easy desserts?

Peach Cobbler Stuffed Cones – They’re the perfect size for snacking on the go.

Peach Cobbler Stuffed Cones

Strawberry Crunch Cheesecake Cones – They’re easy to make and even easier to eat.

Strawberry Crunch Cheesecake Cones

Churros con Chocolate – It is very easy to follow, and the batter is pretty much foolproof. 

Churros con Chocolate

Get new recipes weekly plus our FREE ebook!

[class^="wpforms-"]
[class^="wpforms-"]