Introduction
Cannoncini, also known as Italian cream horns, are a delightful pastry filled with a rich, velvety cream. This Cream Stuffed Cannoncini recipe features a crisp, flaky puff pastry shell generously piped with a luscious vanilla or custard cream filling. Perfect for parties, special occasions, or an indulgent homemade treat!
Ingredients
For the Pastry Shells:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
- Powdered sugar (for dusting)
- Butter or nonstick spray (for greasing the molds)
For the Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Optional Garnishes:
- Melted chocolate for drizzling
- Chopped pistachios or almonds
- Extra powdered sugar for dusting
Instructions
Step 1: Prepare the Pastry Shells
- Preheat the oven to 375°F (190°C).
- Lightly grease metal cream horn molds or small cone-shaped molds with butter or nonstick spray.
- Roll out the puff pastry and cut into 1-inch wide strips.
- Wrap each strip around a mold, overlapping slightly to create a spiral pattern.
- Brush the wrapped pastry with egg wash and sprinkle with granulated sugar.
- Place on a parchment-lined baking sheet and bake for 15-18 minutes, or until golden brown.
- Let cool for 5 minutes, then gently remove from the molds.
Step 2: Prepare the Cream Filling
- In a mixing bowl, beat the heavy whipping cream until soft peaks form.
- In another bowl, whisk together mascarpone cheese, powdered sugar, vanilla extract, and lemon zest.
- Gently fold the whipped cream into the mascarpone mixture until smooth.
- Transfer the cream into a piping bag fitted with a star or round tip.
Step 3: Assemble the Cannoncini
- Pipe the cream into each cooled pastry shell, filling them completely.
- Optional: Drizzle melted chocolate over the tops or dip the edges in chopped pistachios or almonds.
- Dust with powdered sugar for a finishing touch.
- Serve immediately or refrigerate for up to 24 hours before serving.
Tips for Success
- Chill the puff pastry before cutting to maintain its structure.
- Use metal molds for even shaping, or create DIY molds using aluminum foil.
- Fill just before serving for the crispiest texture.
- Try flavored creams like chocolate, coffee, or citrus variations.
Variations
- Chocolate Cream Cannoncini: Add 2 tablespoons cocoa powder to the cream filling.
- Berry-Filled Cannoncini: Mix in puréed strawberries or raspberries for a fruity twist.
- Nutella Cannoncini: Replace mascarpone with Nutella for a rich hazelnut filling.
Conclusion
These Cream Stuffed Cannoncini are the ultimate combination of crisp, buttery pastry and creamy, decadent filling. A delightful Italian pastry that’s easy to make and sure to impress. Enjoy them with a cup of coffee or as an elegant dessert!