Cannoncini, also known as cream horns, are a delightful Italian pastry typically filled with a sweet cream filling. They are made by wrapping puff pastry or a similar pastry dough around a conical or cylindrical mold and then baking it until it’s crisp and golden. Once the pastry is cooled, it’s typically filled with a creamy mixture. To make cannoncini stuffed with Italian cream, you’ll need the following:
Ingredients:
For the Cannoncini:
- Puff pastry sheets (store-bought or homemade)
- Conical or cylindrical molds (metal or horn-shaped molds)
- Egg wash (1 egg beaten with a little water)
- Powdered sugar (for dusting)
For the Italian Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/2 cup confectioner’s sugar (powdered sugar)
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions:
- Preheat your oven to the temperature indicated on the puff pastry package or around 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface and cut it into strips, about 1 inch wide.
- Wrap the pastry strips around the conical or cylindrical molds, starting from the bottom and working your way up. Be sure to overlap the strips slightly to create a sealed cone shape.
- Place the prepared pastry cones on a baking sheet lined with parchment paper and brush them with the egg wash to give them a golden finish.
- Bake the pastry cones in the preheated oven for about 15-20 minutes or until they are puffed up and have a golden-brown color. Keep an eye on them to avoid overbaking.
- While the pastry cones are baking, prepare the Italian cream filling. In a mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the mascarpone cheese, confectioner’s sugar, vanilla extract, and a pinch of salt. Mix until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined. This will create a rich and creamy filling.
- Once the pastry cones are done baking and have cooled, carefully remove them from the molds. They should be crisp and hollow.
- Fill the cannoncini with the Italian cream filling. You can use a piping bag or a spoon to do this.
- Dust the filled cannoncini with powdered sugar for a final touch.
- Serve your delicious cannoncini stuffed with Italian cream immediately or refrigerate them until serving.
These sweet, flaky pastries with their rich and creamy filling are a real treat and are perfect for special occasions or as a delightful dessert. Enjoy!
