Cannoncini alla Crema

These Italian cannoncini are crispy, golden puff pastry horns stuffed with silky pastry cream. They’re surprisingly easy to make at home and can be prepped ahead for stress-free entertaining.

cannoncini

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Prep 10

Cook 20

Total 30

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 12x16 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.

Nutrition