Description
Cannoli are classic Italian pastries made from crisp, flaky puff pastry shaped into cones and filled with luscious vanilla pastry cream. These cream-filled delights are a staple in Italian bakeries, perfect for celebrations or indulgent afternoon treats.
Ingredients
Pastry Shells:
1 puff pastry sheet (28.5 cm x 40 cm)
1 egg (for egg wash)
Custard Cream Filling:
2 egg yolks
60 g sugar (divided)
25 g cornstarch
260 g whole milk
½ vanilla bean or 1 tsp vanilla extract
Whipped Cream (Optional for Lightness):
6 oz heavy cream
3 tsp icing sugar
Instructions
Prepare Pastry Cones:
Preheat oven to 400°F (200°C).
Roll out puff pastry to 1/4″ thick. Cut into 3/4″ wide strips.
Wrap strips around greased cream horn molds, overlapping slightly.
Brush with beaten egg for a golden finish.
Bake for 15–20 minutes or until golden. Let cool completely before filling.
Make Custard Cream:
Whisk egg yolks with 30g sugar, cornstarch, and vanilla.
Heat milk with the remaining 30g of sugar to a simmer.
Gradually temper hot milk into the yolk mixture, then cook over medium heat until thickened.
Chill custard for 1 hour.
Prepare Whipped Cream (Optional):
Whip heavy cream with icing sugar to soft peaks.
Fold into chilled custard for a lighter texture.
Assemble Cannoncini:
Fill a piping bag with the prepared cream.
Pipe into the cooled pastry cones just before serving.
Notes
Use metal cream horn molds or DIY with foil-wrapped rods.
Always chill the cream before piping to prevent a soggy pastry.
Unfilled cones can be stored at room temperature up to 5 days or frozen up to 6 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Cannoncini, Italian pastries, puff pastry desserts, cream horns, crema pasticcera, traditional Italian sweets, custard-filled cones