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Italian Cream Stuffed Cannoncini-pins

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini are elegant horn-shaped pastries made with crispy puff pastry and filled with rich vanilla pastry cream. These authentic Italian treats combine technical pastry skills with accessible home cooking, creating bakery-quality desserts perfect for special occasions. The contrast between the flaky exterior and smooth cream filling makes every bite a delightful experience.
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Equipment

  • Cannoncini molds (cream horn molds) or improvised cone-shaped molds
  • Large mixing bowl
  • Medium heavy-bottomed saucepan
  • Whisk
  • Fine-mesh strainer
  • Pastry brush
  • Rolling Pin
  • Sharp knife
  • Piping bag with star tip
  • Baking sheets
  • Parchment paper
  • Kitchen scale (recommended)
  • Stand mixer or hand mixer

Ingredients
  

  • For the Pastry:
  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten (for egg wash)
  • 2 tablespoons granulated sugar for sprinkling
  • For the Pastry Cream:
  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup granulated sugar
  • ⅓ cup cornstarch
  • 4 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • For Assembly:
  • Powdered sugar for dusting
  • Optional: 2 tablespoons amaretto or rum for flavoring cream

Instructions
 

  • Prepare the Pastry Cream:
  • Heat the milk in a medium saucepan over medium heat until it just begins to simmer. Remove from heat.
  • Whisk egg yolks and sugar in a large bowl until pale and thick, about 3-4 minutes.
  • Add cornstarch to the yolk mixture and whisk until smooth.
  • Temper the eggs by slowly adding ¼ cup of hot milk while whisking constantly.
  • Add remaining milk gradually while continuing to whisk.
  • Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2-3 minutes.
  • Remove from heat and immediately stir in butter, vanilla, and salt until smooth.
  • Strain through fine-mesh strainer to remove any lumps. Press plastic wrap directly onto surface to prevent skin forming. Refrigerate until completely cool.
  • Prepare the Pastry Shells:
  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  • Roll out puff pastry on a lightly floured surface to about ⅛-inch thickness.
  • Cut into strips about ¾-inch wide and 10 inches long.
  • Wrap pastry strips around cannoncini molds, overlapping slightly, starting from the tip and working toward the wide end.
  • Place seam-side down on prepared baking sheets.
  • Brush with egg wash and sprinkle lightly with granulated sugar.
  • Bake for 15-18 minutes until golden brown and crispy.
  • Cool for 5 minutes before carefully removing molds. Cool completely on wire racks.
  • Assembly:
  • Fill piping bag with chilled pastry cream using a star tip.
  • Pipe cream into each pastry shell from both ends, ensuring they're completely filled.
  • Dust with powdered sugar just before serving.

Notes

Cannoncini molds are essential for the traditional shape, but you can improvise with aluminum foil cones
The pastry cream must be completely cool before piping to prevent melting
Don't fill the pastries too far in advance as the shells will soften
Quality puff pastry makes a significant difference in the final result