Name: Italian Cream Stuffed Cannoncini Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: Chilled puff pastry sheets, cut into 1-inch wide strips; Greased metal cannoli molds; 1 egg (for egg wash); Sugar, for sprinkling; 600 ml full-fat milk; 6 egg yolks; 1 cup (200 g) sugar; 1/2 cup (60 g) cornstarch; 1 tablespoon vanilla extract; Zest of 1 lemon

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Introduction

Italian Cream Stuffed Cannoncini are delicate, flaky pastry horns filled with a rich and creamy vanilla custard. This classic dessert offers a perfect balance of crisp texture and smooth sweetness that’s sure to impress at any gathering.

Three creamy cannoli rest closely together on a white plate with a light dusting of powdered sugar covering the flaky, golden-brown pastry shells. Each cannoli has multiple thin, crispy layers forming a crisp tube, filled with smooth, pale yellow cream that is piped in soft swirls at both visible ends. The background shows blurred hints of a white marbled texture and some silver utensils blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Puff pastry sheets, chilled (amount as needed for cutting into strips)
1 large egg (for egg wash)
Sugar for sprinkling
600 ml full-fat milk
6 egg yolks
1 cup sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
Zest of 1 lemon
Powdered sugar for dusting

Instructions

Step 1: Begin by cutting chilled puff pastry sheets into 1-inch wide strips using a sharp knife. Wrap each strip around greased metal cannoli molds, overlapping slightly to avoid gaps. Chill the wrapped molds in the refrigerator while preheating the oven to 400°F (200°C).
Step 2: In a saucepan, gently simmer 600 ml full-fat milk. Meanwhile, whisk 6 egg yolks, 1 cup sugar, and 1/2 cup cornstarch in a bowl until smooth and pale. Gradually add the hot milk to this egg mixture, stirring constantly to temper the eggs. Return the combined mixture to the saucepan.
Step 3: Stir the mixture over medium heat until it thickens to a creamy, smooth consistency that coats the back of a spoon but still pours easily. Remove from heat and mix in 1 tablespoon vanilla extract and the zest of one lemon. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill until set.
Step 4: Prepare the pastry shells by brushing them with beaten egg for a golden finish and sprinkling with sugar for crunch. Bake the wrapped molds for 15 to 20 minutes until the pastry is flaky and golden brown. Let cool briefly before carefully removing from the molds.
Step 5: Fill a piping bag with the chilled pastry cream and pipe it generously into each shell. Dust the finished cannoncini with powdered sugar and serve to enjoy the contrast of crisp pastry and smooth, aromatic cream.

Tips & Variations

Use metal cannoli molds greased with a little butter or oil to ensure easy removal of the pastry shells.
For an extra flavor boost, fold some finely chopped candied fruit or toasted nuts into the pastry cream before chilling.
If you don’t have cannoli molds, you can shape the strips around clean metal rods or foil tubes to create similar shells.

Storage

Store assembled cannoncini in an airtight container in the refrigerator for up to 2 days to maintain freshness. For best results, fill the pastry shells just before serving to keep them crisp. Reheat pastry shells separately in a low oven for a few minutes if needed, but avoid reheating filled cannoncini to preserve cream texture.

How to Serve

The image shows four cannoli arranged on a white plate with a white marbled surface underneath. Each cannoli has a crispy, golden-brown shell with a textured, flaky surface dusted with powdered sugar. They are filled with a smooth, creamy white ricotta filling that slightly overflows from both ends. On top of each cannoli, thin almond slices are gently placed for decoration. The close-up view highlights the contrast between the crunchy shell and the soft filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to two days in advance and stored in the refrigerator. Just cover it tightly with plastic wrap pressed onto the surface to prevent a skin from forming.

What if I don’t have metal cannoli molds?

You can create your own molds by tightly wrapping strips of aluminum foil around a small cylindrical object like a thick marker or small rolling pin, securing the pastry strips around these shapes before baking.