If you love the charm of Italian pastries but crave something homemade and truly special, this Italian Cream Stuffed Cannoncini Recipe is an absolute joy to make and devour. Picture crisp, golden puff pastry delicately wrapped around creamy, silky vanilla custard that just melts in your mouth. Bringing together uncomplicated ingredients with simple techniques, this dessert delivers a beautiful balance of texture and flavor that will win over any crowd, whether it’s a family gathering or a cozy night in.
Ingredients You’ll Need
Gathering the ingredients for this Italian Cream Stuffed Cannoncini Recipe is refreshingly simple, yet each component plays an essential role in creating that perfect harmony of taste and texture. From the richness of egg yolks to the buttery crunch of puff pastry, every item adds depth and color to this delightful treat.
- 3 egg yolks: These give the custard its creamy texture and lovely yellow color.
- 30 grams all-purpose flour: Acts as a thickening agent for the custard, ensuring it’s smooth but firm enough to hold shape.
- 100 grams sugar: Sweetens the custard with just the right amount—not overpowering, but perfectly balanced.
- 1 tsp vanilla extract: Adds a warm, aromatic flavor that elevates the creaminess beautifully.
- 235 ml milk: Provides the liquid base for the custard, helping achieve that silky consistency.
- 1 sheet of defrosted puff pastry (225 grams): This is your golden, flaky shell that wraps the custard in a light, crisp embrace.
- 50 grams sugar (for dusting): Sprinkled on before baking to create a sweet, crunchy top layer.
- 1 egg (for egg wash): Brushed on puff pastry strips to give them a beautiful, glossy finish.
- Powdered sugar (for decoration): A final dusting that adds a delicate sweetness and stunning presentation.
How to Make Italian Cream Stuffed Cannoncini Recipe
Step 1: Prepare the Custard Filling
Start by whisking together the egg yolks, sugar, and flour until you get a smooth, lump-free mixture. Gradually pour in the warmed milk while continuously whisking to combine everything evenly. Transfer this mixture to a low heat and cook, stirring constantly until it thickens into a luscious custard that coats the back of a spoon. Remove from heat, stir in the vanilla extract for that irresistible fragrance, and set aside to cool completely. This creamy custard is really the heart and soul of this recipe.
Step 2: Prepare the Puff Pastry Shells
Preheat your oven to 400°F (200°C) to get it nice and hot. Roll out the defrosted puff pastry sheet until it’s thin and pliable, then slice it into 1-inch wide strips. Wrap each strip snugly around your cannoli molds, making sure the edges overlap slightly to hold the shape. Brush each wrapped strip generously with the egg wash to ensure the pastry becomes golden and glossy, then sprinkle with sugar for that delightful crunch once baked.
Step 3: Bake until Golden
Place the pastry-wrapped molds on a baking sheet lined with parchment paper and bake for 15 to 20 minutes. Keep an eye on them as they transform into beautifully puffed, golden brown shells with a perfect crunch. Allow them to cool slightly so you can carefully slide the cannoli forms out without breaking the delicate shells.
Step 4: Fill and Decorate
Once the puff pastry cannoncini shells have cooled, spoon or pipe the luscious custard filling into each one. Don’t be shy here—generous filling is part of the fun! Finish with a dusting of powdered sugar to add an elegant and sweet touch that’s as pleasing to the eyes as it is to the palate.
How to Serve Italian Cream Stuffed Cannoncini Recipe
Garnishes
To take your Italian Cream Stuffed Cannoncini Recipe presentation up a notch, consider sprinkling chopped toasted pistachios or slivered almonds over the custard before serving. A light drizzle of melted chocolate or a few fresh berries can add both color and flavor contrast. These little extras make the dessert feel festive and indulgent without overwhelming the delicate creaminess inside.
Side Dishes
Pair your Italian cream cannoncini with a simple cup of espresso or a rich cappuccino for an authentic Italian-style treat. A fresh fruit salad with citrus notes or a small platter of assorted Italian cheeses can complement the sweetness while keeping the experience balanced and sophisticated.
Creative Ways to Present
You can line up the filled cannoncini on a decorative platter, or serve them standing upright in a tall glass for a modern twist. For parties, try arranging individual servings on dessert plates with a swirl of raspberry coulis or caramel sauce artistically drizzled around. The key is to showcase the golden shells and glossy filling in ways that invite your guests to dig right in.
Make Ahead and Storage
Storing Leftovers
After enjoying your Italian Cream Stuffed Cannoncini Recipe, any leftovers should be stored in an airtight container in the refrigerator to keep the custard fresh and the pastry from becoming soggy. Try to consume within 24 hours for the best texture and flavor.
Freezing
While the puff pastry shells can be baked in advance and frozen, it’s best not to freeze them once filled with custard. Freeze the baked, cooled shells separately in a sealed bag for up to one month. When ready, thaw them at room temperature, then fill just before serving to maintain that perfect crispness and creamy goodness.
Reheating
If you have pre-baked cannoncini shells, reheat them gently in the oven at a low temperature to revive their crunch without drying them out. Avoid microwaving as it will make them soft and greasy. Never reheat after filling, as the custard is best enjoyed cold or at room temperature for smooth richness.
FAQs
Can I use store-bought cannoli shells instead of puff pastry?
Absolutely! Store-bought shells are a great shortcut and save time, but making your own with puff pastry adds a fresh, flaky texture and gives you complete control over sweetness and thickness.
How do I make sure the custard doesn’t curdle while cooking?
Cook the custard over low heat and stir constantly. Gradually add the warmed milk to the egg yolk mixture to temper the eggs slowly, which helps avoid curdling. Patience is key here.
Are there variations to the cream filling?
Yes! You can incorporate flavors like lemon zest, espresso, or a splash of liqueur for a personalized twist. Some also like to gently fold in whipped cream for a lighter texture.
Can I make this recipe gluten-free?
For a gluten-free version, use gluten-free flour to thicken the custard and substitute puff pastry with a gluten-free alternative if available, but be aware the texture might differ slightly.
What is the best way to clean and reuse the cannoli molds?
After baking, allow molds to cool completely, then gently wash with warm, soapy water and dry thoroughly to prevent rust. Proper care will ensure you can enjoy this Italian Cream Stuffed Cannoncini Recipe time and time again.
Final Thoughts
This Italian Cream Stuffed Cannoncini Recipe is one of those gems that brings a smile with every bite and warmth with every moment spent making it. Easy to prepare yet impressive enough to serve guests, it captures the best of Italian flavors and textures in a beautifully simple way. I truly encourage you to try this recipe soon—you’ll be amazed at how a handful of humble ingredients turn into an unforgettable dessert experience.
Print
Italian Cream Stuffed Cannoncini Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Indulge in the delightful treat of Italian Cream Stuffed Cannoncini, featuring crisp, golden puff pastry shells filled with a rich, creamy vanilla custard. This recipe combines flaky pastry with a smooth homemade custard that’s lightly sweetened and perfectly balanced for an irresistible dessert or elegant snack.
Ingredients
Custard Filling
- 3 egg yolks
- 30 grams all-purpose flour
- 100 grams sugar
- 1 tsp vanilla extract
- 235 ml milk, warmed
Pastry
- 1 sheet of defrosted puff pastry (225 grams)
- 1 egg (for egg wash)
- 50 grams sugar (for dusting)
- Powdered sugar (for decoration)
Instructions
- Prepare the Custard Filling: In a mixing bowl, whisk together the egg yolks, sugar, and all-purpose flour until the mixture is smooth and homogenous. Gradually pour in the warmed milk while continuously whisking to prevent lumps. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla extract, then allow the custard to cool completely.
- Prepare the Puff Pastry Shells: Preheat your oven to 400°F (200°C). Roll out the defrosted puff pastry sheet into a thin layer. Cut the pastry into 1-inch-wide strips. Wrap each strip around a cannoli mold, overlapping slightly, and secure the edges. Brush the pastry shells lightly with beaten egg for a glossy finish, then sprinkle with sugar for a delicate sweetness and crunch.
- Bake the Shells: Place the wrapped molds on a baking tray and bake in the preheated oven for 15-20 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow to cool slightly before gently sliding the shells off the molds to avoid breaking.
- Fill and Decorate: Once the shells have cooled completely, fill them with the prepared vanilla custard using a piping bag or spoon. Finish by dusting the filled cannoncini with powdered sugar for a classic, elegant look. Serve immediately for best texture and flavor.
Notes
- Ensure the milk is warm when adding to the egg yolk mixture to prevent curdling.
- Use caution when removing the pastry shells from the molds to maintain their shape.
- If you don’t have cannoli molds, you can make cones with parchment paper, but handle carefully.
- For a gluten-free version, substitute the all-purpose flour and puff pastry with gluten-free alternatives.
- Custard can be made a day ahead and refrigerated to save time.
