Italian Cream Horns (Cannoncini alla Crema Pasticcera)

Jul 27
3 min read

Story of the Dish

Walk into almost any historic pastry shop in northern Italy, and you'll find cannoncini lined up in the display case. Crispy, caramelized puff pastry wrapped around a rich vanilla pastry cream has been delighting Italians for generations. Their name comes from their shape—small "little cannons"—formed by wrapping strips of puff pastry around metal molds before baking until deeply golden.

Although simple in appearance, a perfect cannoncino depends entirely on technique. The pastry must be extremely crisp and flaky, while the pastry cream should be smooth, silky, and thick enough to hold its shape without becoming heavy. They are typically filled only after the pastry has cooled completely, preserving the contrast between the crunchy shell and the creamy filling.

Today, cannoncini are enjoyed for breakfast with a cappuccino, served alongside espresso in cafés, or presented as elegant pastries at celebrations throughout Italy.

Ingredients

Makes: 12 Cannoncini

Puff Pastry

1 sheet all-butter puff pastry (about 14 oz)
1 egg
2 tablespoons milk
½ cup granulated sugar

Vanilla Pastry Cream

2 cups whole milk
5 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
2 tablespoons unsalted butter
Pinch of fine sea salt

Finishing

Powdered sugar
Fresh vanilla bean seeds (optional)

Preparation

Prepare the Pastry Cream

Pour the milk into a saucepan and add the split vanilla bean. Heat gently until it almost reaches a simmer, then remove from the heat and allow the vanilla to infuse for 10 minutes.

Meanwhile, whisk the egg yolks with the sugar until smooth. Add the cornstarch and mix until completely incorporated.

Slowly pour the warm milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring continuously with a whisk. As the cream thickens, switch to a rubber spatula to scrape the sides and bottom of the pan, preventing scorching.

When the pastry cream reaches a smooth, glossy consistency and begins to bubble gently, remove it from the heat. Stir in the butter and a small pinch of salt.

Transfer the cream to a shallow container, cover directly with plastic wrap touching the surface, and refrigerate until completely cold.

Prepare the Cannoncini

Preheat the oven to 400°F (200°C).

Roll the puff pastry slightly and cut it into strips approximately ¾ inch wide.

Lightly butter the metal cream horn molds. Starting from the pointed end, wrap each strip around the mold with a slight overlap.

Brush each cannoncino with the egg wash made from the egg and milk, then roll the outside in granulated sugar. The sugar caramelizes during baking, creating an irresistible crisp crust.

Arrange on a parchment-lined baking sheet with the seam facing downward.

Bake for 18–22 minutes, rotating the tray halfway through baking, until the pastry is deeply golden and evenly caramelized.

Allow the cannoncini to cool for about 5 minutes before carefully twisting and removing the molds. Cool completely on a wire rack.

Assembly

Transfer the chilled pastry cream into a piping bag fitted with a large star tip.

Pipe the cream generously from both ends until each cannoncino is completely filled.

Dust lightly with powdered sugar just before serving.

Wine Pairing

Moscato d'Asti
Vin Santo Toscano
Malvasia delle Lipari
Passito di Pantelleria
Brachetto d'Acqui

Chef Tips

Use all-butter puff pastry for the richest flavor and flakiest texture.
Chill the wrapped pastry for 15 minutes before baking to improve lift.
Never fill the cannoncini more than 30–60 minutes before serving, or the pastry will lose its crispness.
Bake until the pastry is a deep golden brown. Pale puff pastry will not have the proper crunch.
For an authentic Italian finish, scrape fresh vanilla bean into the pastry cream instead of relying solely on vanilla extract.