Italian Cream Stuffed Cannoncini
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If you’re searching for a show-stopping dessert that’s surprisingly easy to make, these Italian Cream Stuffed Cannoncini are just what you need! Flaky, golden pastry horns are filled with a luscious, creamy filling—perfect for celebrations, afternoon coffee, or whenever you want to treat your family to something special. These pastries look fancy but come together with just a handful of ingredients and a few simple steps.
Why You’ll Love This Recipe
- Bakery-Worthy at Home: Impress your family and friends with this classic Italian treat.
- Crispy & Creamy: The perfect contrast of buttery puff pastry and rich, smooth filling.
- Easy to Customize: Try different flavors and toppings to make them your own.
- Make Ahead Friendly: Prep the pastry shells in advance for easy assembly later.
Ingredients
For the Pastry Horns:
- 1 package frozen puff pastry sheets (thawed; I use Pepperidge Farm)
- 1 egg (for egg wash, optional)
- Butter or nonstick spray (for greasing the baking sheet)
- Powdered sugar (for dusting)
For the Cream Filling (choose your favorite!):
- Classic Cream:
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of sea salt (optional)
- Cool Whip Version:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 8 oz Cool Whip (thawed)
Optional Add-Ins:
- 2 tbsp cocoa powder (for chocolate cream)
- Lemon zest (for lemon cream)
- 2 tbsp Nutella (for hazelnut chocolate cream)
Tools You’ll Need:
- Cream horn molds (metal or plastic)
- Pastry bag with star tip (Wilton 32 works great)
- Baking sheet
- Parchment paper (if using egg wash)
- Rolling pin
- Pizza cutter
How to Make Italian Cream Stuffed Cannoncini
1. Prep the Pastry Horns
Preheat your oven to 400°F.
Lightly flour your work surface and roll out one sheet of thawed puff pastry into a square. Using a pizza cutter, slice the dough into strips about 3/4-inch wide.
Wrap each strip around a cream horn mold, overlapping slightly to create a cone shape. Place on a greased or parchment-lined baking sheet, leaving space between each horn. If you’d like a shiny finish, brush with a little egg wash.
2. Bake
Bake in the preheated oven for 16–18 minutes, or until the horns are puffed and golden brown. Keep a close eye—undercooked horns can unravel, while overbaked ones may stick to the mold.
Let the horns cool for a few minutes, then gently slide them off the molds. Cool completely before filling.
3. Make the Cream Filling
Classic Cream:
Beat softened cream cheese in a mixer until smooth. Gradually add powdered sugar, mixing until lump-free. Scrape down the bowl, then slowly pour in the cold heavy cream and vanilla. Increase speed and beat until the mixture thickens and holds its shape—don’t overmix!
Cool Whip Version:
Beat softened cream cheese until smooth. Slowly add powdered sugar, beating until thick and creamy. Fold in thawed Cool Whip until fully combined.
Flavor Variations:
For chocolate cream, mix in cocoa powder. For lemon, add zest. For Nutella, swirl in a few tablespoons.
4. Fill the Horns
Spoon the cream into a pastry bag fitted with a star tip. Pipe filling into both ends of each pastry horn until full.
5. Serve
Dust with powdered sugar, dip the ends in melted chocolate, or top with fresh berries or whipped cream. Serve with coffee, tea, or as a sweet finish to any meal.
Olivia Tips for Perfect Cannoncini
- Keep Pastry Cold: Work quickly with puff pastry to keep it flaky and easy to handle.
- Egg Wash for Shine: Brushing with egg wash gives a beautiful golden finish and helps the pastry hold its shape.
- Fill Just Before Serving: For the crispiest texture, fill the horns right before serving.
- Flavor It Your Way: Try different extracts, zests, or even jams for endless variations.
Recipe Variations
- Lemon Cream: Add lemon zest and a squeeze of juice to the filling.
- Chocolate Cream: Blend in cocoa powder or melted chocolate.
- Nutella Cream: Swirl in Nutella for a chocolate-hazelnut twist.
- Fruit Jam Cream: Fold in your favorite fruit jam.
- Pistachio Cream: Mix in finely ground pistachios.
- Coffee Cream: Add instant espresso powder for a coffee kick.
FAQ
Can I freeze cream horns?
If filled with buttercream, yes—freeze in an airtight container for up to a month. For whipped cream or custard fillings, enjoy fresh.
How do I store leftovers?
Store unfilled pastry shells in a covered box at room temp for up to 2 days. Filled horns should be refrigerated and enjoyed within a day for best texture.
What tools do I need?
You’ll need cream horn molds and a pastry bag with a star tip. A rolling pin, pizza cutter, and baking sheet are also handy.
What can I serve with Cannoncini?
Powdered sugar, chocolate drizzle, fresh fruit, whipped cream, or even a scoop of vanilla ice cream make great accompaniments.
Final Thoughts
These Italian Cream Stuffed Cannoncini are a true treat—crisp, creamy, and completely irresistible. Whether you’re making them for a special occasion or just because, they’re sure to become a family favorite. If you try this recipe, leave a comment and let me know how they turned out. Happy baking!
For more easy desserts and family favorites, check out my other recipes! Enjoy every bite!
