Cannoncini alla Crema
These homemade cannoncini alla crema are light, crispy, and filled with luscious pastry cream. They might look fancy, but trust me, they’re easier to make than you think. Perfect for a special breakfast, an afternoon coffee treat, or dessert.
On Sundays in Rome, it’s almost a rule, you bring pastries to Nonna’s house. And not just any pastries. There’s always a tray filled with pasterelle, bignè, and of course, cannoncini alla crema.
These little puff pastry horns, golden and crispy, stuffed with silky pastry cream, disappear fast. Usually, we just cross the street to pick up a bunch from the pasticceria, because let’s be honest, Roman pastry shops are hard to resist.
But when there’s a big family gathering, I like to make them at home. Those Italian cream stuffed cannoncini are surprisingly easy to make, let me show you how.
How to Make Cannoncini alla Crema
Making the molds
First things first, let’s talk about molds. Traditional cannoncini molds are made of metal, but there’s no need to run out and buy them, just grab some aluminum foil!
Cut 12 sheets, about 12×16 inches each. Take one, fold it a couple of times, then roll it up from the short side to form a tube about 4 ¾ inches long. Don’t stress about making them perfect—just aim for a sturdy little cylinder. Repeat until you have 12.
Making the puff pastry shells
Now, take a sheet of puff pastry (store-bought is totally fine) and slice it into 12 strips, each about 1 ¼ inch wide.
A pizza cutter works great for this! Brush them lightly with water, this helps the dough and the sugar stick to itself as it bakes.
Before wrapping, set up your workspace:
- Your homemade foil molds
- A bowl of sugar
- A parchment-lined baking tray
Take a strip of dough and wrap it around a mold, starting from one end and overlapping slightly as you go. Make sure the wet side is facing out so the dough sticks well to itself and not to the mold.
Once all are wrapped, give them a generous sprinkle of sugar and arrange them on the tray.
Baking Time!
Bake at 360°F (180°C) for about 20 minutes, or until they’re puffed up, golden, and crispy. If your oven runs hot, check them at 18 minutes, you don’t want them too dark.
Let them cool for a few minutes before carefully removing the molds. A gentle twist should do the trick, but if they’re sticking, don’t force it, just give them a little more cooling time.
Filling
I like to use my homemade crema pasticcera, which is rich, silky, and full of vanilla flavor. You can make it ahead of time, or if you’re short on time, a good store-bought pastry cream will do.
Fill a piping bag with cream and pipe it into both ends of each cannoncino. Don’t be shy, make sure they’re fully stuffed! If you don’t have a piping bag, a zip-top bag with the corner snipped off works just fine.
The Final Touch
Arrange them on a pretty plate or cake stand, then dust them with powdered sugar for that classic pasticceria look.
And there you have it, homemade cannoncini alla crema that look like they came straight from an Italian café.
These are crispy, buttery, and filled with the most delicious cream—a total crowd-pleaser! Give them a try, and let me know how they turn out!
Fun Recipe Twists
- Just whisk some melted dark chocolate into your crema pasticcera while it’s still warm to get a silky, chocolatey filling.
- Add a shot of espresso (or instant espresso powder) to the pastry cream for a subtle, rich coffee flavor.
- Swap the pastry cream for Nutella or mix it with whipped cream for something lighter.
- Want something less sweet? Try a creamy mix of ricotta, a little powdered sugar, and a drizzle of honey. Maybe even a sprinkle of cinnamon!
- A little fresh lemon zest and juice in the pastry cream make for a bright, citrusy twist.
- Instead of just sugar, brush the dough with egg wash before baking for a shinier, golden finish.
- After filling the cannoncini alla crema, dip the ends in melted chocolate and let them set—fancy pastry shop vibes!
- Sprinkle crushed pistachios, toasted almonds, or coconut flakes on top.
You can cut the strips smaller for bite-sized mini cannoncini alla crema, perfect for parties. Or go bigger for a more indulgent treat, just adjust the baking time a little.
Make Ahead
One of the best things about cannoncini alla crema is that they’re super make-ahead friendly. Whether you’re prepping for a big family gathering or just want to save yourself some last-minute kitchen chaos, here’s how to break the process down:
Make the pastry cream the day before (or even two days ahead). Just cover it with plastic wrap pressed directly onto the surface so it doesn’t form a skin. Keep it in the fridge until you’re ready to fill the pastries.
Bake the puff dough shells, let them cool completely, and store them in an airtight container at room temperature. If they lose a little crispness, just pop them in a warm oven (300°F/150°C) for a few minutes before filling.
When you’re ready to serve, just pipe in the chilled pastry cream and dust them with powdered sugar.
More Italian Desserts
Cannoncini alla Crema
Equipment
- aluminum foil (or 12 metal cannoncini molds)
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 1 ½ cups crema pasticcera (or store-bought pastry cream)
- granulated sugar (for coating)
- powdered sugar (for dusting)
Instructions
- Preheat a fan oven to 360°F (180°).
- Cut 12 sheets of aluminium foil about 12×16 inches each.
- Take a sheet of aluminum foil. Fold it and roll it up from the short side to form a tube about 4 ¾ inch long. Repeat until you have 12 molds in total.
- Take the sheet of puff pastry and cut it into 12 strips, each about 1 ¼ inch wide. Brush them lightly with water.
- Wrap each strip of puff pastry around a mold, keeping the wet side on the outside.
- Sprinkle the cannoncini with sugar and arrange them on a tray lined with parchment paper.
- Bake for about 20 minutes. Once golden and crisp, place them on a cooling rack and let them cool slightly before carefully removing the molds.
- Fill a piping bag with pastry cream and pipe it into both ends of each cannoli to ensure they are fully filled.
- Arrange them on a platter or a cake stand and sprinkle with powdered sugar before serving.
Tips & Notes
- Water helps the dough and sugar stick together as it bakes. Just make sure that when you roll the dough onto the molds, the wet side stays on the outside.
- Swap the pastry cream for Nutella or mix it with whipped cream for something lighter.
- Try a creamy mix of ricotta, a little powdered sugar, a sprinkle of cinnamon, and a drizzle of honey.
