Description
Crisp, flaky, and filled with luscious cream, these Decadent Italian Cream-Filled Cannoncini (Italian cream horns) are a showstopper! Perfect for celebrations or as a special treat, this classic Italian pastry is easier to make than you might think. Whether you’re hosting a dinner party or simply indulging your sweet tooth, these cannoncini are sure to impress.
Ingredients
Scale
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
For the Cream Filling:
- 1 ½ cups heavy whipping cream, chilled
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for a citrusy twist)
Optional Toppings:
- Powdered sugar (for dusting)
- Melted chocolate (for drizzling)
- Chopped pistachios or sprinkles (for garnish)
Instructions
Step 1: Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness.
- Cut the pastry into long strips about 1 inch wide.
Step 2: Wrap the Pastry
- Lightly grease the cannoncini molds or create DIY molds with aluminum foil cones.
- Wrap each pastry strip around the mold, slightly overlapping as you go to ensure it holds its shape.
- Place the wrapped molds seam-side down on a baking sheet lined with parchment paper.
Step 3: Add the Egg Wash and Bake
- Brush the pastry with the beaten egg and sprinkle with sugar for a golden, crispy finish.
- Bake for 15-20 minutes or until golden and puffed.
- Allow to cool slightly, then gently remove the pastry from the molds.
Step 4: Make the Cream Filling
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add mascarpone cheese, powdered sugar, vanilla extract, and lemon zest (if using). Beat until stiff peaks form and the mixture is smooth and creamy.
Step 5: Fill the Cannoncini
- Transfer the cream to a piping bag fitted with your desired tip.
- Pipe the cream into each pastry horn, filling generously from both ends.
Step 6: Garnish and Serve
- Dust with powdered sugar, drizzle with melted chocolate, or sprinkle with chopped pistachios for an elegant finish.
Notes
- Keep the Pastry Cold: If the puff pastry warms up too much, pop it in the fridge for a few minutes to make it easier to work with.
- Don’t Overfill: To avoid splitting the pastry, pipe in the cream gently and evenly.
- Make Ahead: Prepare the pastry shells a day in advance and fill them just before serving to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cuisine: American