Italian Cream Stuffed Cannoncini

Flaky puff pastry horns filled with homemade vanilla custard cream and dusted with powdered sugar. Italian Cream Stuffed Cannoncini made simple!

this Recipe

(And how they accidentally became my “signature” dessert)

Let me set the scene. It was late November, a gray, drizzly Sunday—you know the kind where the couch, a blanket, and a movie marathon are calling your name? And there I was, scrolling through photos from a trip we took to Italy years ago. Remembering mornings in Florence where the pastries practically glowed behind glass counters, and I—fresh off a red-eye and overly optimistic—thought I’d just “grab a quick bite” and ended up devouring three cannoncini before 9 a.m.

So there I was, still in my sweatpants, deciding I had to bring that memory back to life. But did I have a clue how to make them? Nope. Did I have puff pastry in the freezer and eggs in the fridge? You bet I did. And let me tell you, those first Italian Cream Stuffed Cannoncini were… rustic. Some were lopsided, and one unraveled into a puff pastry snake, but I still felt like I’d won a Michelin star when my husband took a bite and said, “Whoa… these are dangerously good.”

Now they’re a regular request at family get-togethers. And when my sister asked me last Christmas where I bought them? Yeah. I’m still bragging about that.

Why You’ll Love This Italian Cream Stuffed Cannoncini Recipe?

(Other than the fact that they’ll make you look like a pastry wizard)

You know those recipes that look super fancy but are secretly easy? This is that. These Italian Cream Stuffed Cannoncini have all the things: flaky, buttery pastry that crunches just so when you bite into it. Creamy vanilla custard that makes you close your eyes and go mmm. A light dusting of powdered sugar that’ll have your kitchen looking like it snowed—but honestly? Worth it.

And the best part? You can make these even if you think you’re “not a baker.” Trust me, I’ve burned slice-and-bake cookies, and these still worked out. They’re forgiving like that.

Ingredient Notes:

(AKA What You’ll Need and My Random Tips)

For the Custard Cream

• 3 egg yolks
  I like to use room-temp eggs because they mix smoother. Plus, it makes me feel like a real baker, you know?

• 3 tbsp all-purpose flour (30 g)
  This thickens things up. Nothing fancy here—just regular flour.

• ½ cup sugar (100 g)
  I always sneak a little taste when whisking the eggs and sugar together. Don’t tell anyone.

• 1 tsp vanilla extract
  You could use the fancy vanilla bean paste here. I’ve done it. And yes, it’s amazing.

• 8 oz whole milk (235 ml)
  I’ve tried this with almond milk once… eh, stick with dairy if you can.

For the Cannoncini

• 1 sheet puff pastry (8 oz/225 g)
  Frozen is fine. Just thaw it enough that it doesn’t crack when you roll it out. Been there, done that.

• ¼ cup sugar (50 g)
  You roll the pastry in it and—trust me—it makes everything caramelize just right.

• 1 egg (for egg wash)
  This is your golden ticket. Well, golden crust. You get me.

• Powdered sugar (for dusting)
  Totally optional, but why wouldn’t you?

How To Make Italian Cream Stuffed Cannoncini?

(Let’s break it down… and keep it real)

Step 1: Make the Custard

Heat your milk gently—don’t let it boil. I once walked away “for a second” and had milk volcano all over the stovetop. Lesson learned. In another bowl, whisk your egg yolks, sugar, vanilla, and flour until they’re light and fluffy (ish). Slowly pour the warm milk into your egg mixture, whisking constantly. You’ll feel like you’re about to make scrambled eggs, but stay strong. Then back into the saucepan it goes, stirring constantly until it thickens up. It’s magical. Like watching pudding happen right in front of your eyes. Once it’s creamy, get it off the heat, cover it, and chill it in the fridge for about an hour. Or however long it takes you to remember you made custard and run back to it.

Step 2: Roll & Shape the Pastry Horns

Preheat that oven to 400°F (200°C). Roll out your puff pastry on a surface dusted with sugar. Yes, sugar. Not flour. It adds this little crunch that’s subtle but makes all the difference. Cut it into 12 strips. Then wrap each one around your horn molds, overlapping just enough that they hold together but not so tight they fuse into a puff pastry club. (Ask me about the time I didn’t overlap enough… yeah.)

Step 3: Bake ‘Em

Brush each little horn with your egg wash. This is what makes them look shiny and golden, like they belong in an Italian bakery window. Pop them in the oven for 15-20 minutes until they’re puffed and gloriously golden brown. Cool them just a little before sliding them off the molds. If you try too soon, well… you’ll only do it once.

Step 4: Fill & Finish

Grab your chilled custard. If it’s too thick, give it a whisk. Fill up a piping bag (or a zip-top bag with the corner snipped—no judgment), and pipe that creamy goodness into each horn. Finish with a dusting of powdered sugar and try very hard not to eat three before anyone notices.

Storage Options:

(If they make it past the first hour)

I’d be lying if I said we ever have leftovers. But if you do, store filled cannoncini in the fridge. They’ll stay tasty for a day or two, though the pastry softens a bit. If you want maximum crunch, store the shells in an airtight container at room temp and fill them just before serving. I usually have to hide them behind the flour canister if I want them to last.

Variations and Substitutions:

(For when you wanna mix things up)

• Chocolate Custard
  Swap vanilla for cocoa powder or melt in some chocolate. Because chocolate.

• Nutella Filling
  Straight-up spoon it in. No one’s mad about it.

• Ricotta Filling
  Sweetened ricotta with a little lemon zest? Chef’s kiss. It’s like a sweet cannoli in cannoncino form.

• Chopped Pistachios or Hazelnuts
  Roll the ends in nuts after filling. Crunchy. Fancy. And you’ll look like you know what you’re doing.

What to Serve with Italian Cream Stuffed Cannoncini?

(As if you need an excuse for more)

• Espresso
  You can’t go wrong. Extra points if you sip it out of a tiny cup while pretending you’re on a piazza.

• Prosecco
  Because bubbles make everything better.

• Fresh Berries
  Toss a few strawberries or raspberries on the side and people will call it “elevated.” Fancy pants.

• Limoncello
  After dinner, on a warm evening. Or a cold one. Who’s judging?

Frequently Asked Questions:

(The stuff I wondered before making them, too)

Do I have to make the custard from scratch?
Nope! But you’ll taste the difference. Store-bought pudding works in a pinch, but homemade? It’s worth it.

I don’t have horn molds—what now?
Get creative! I’ve wrapped foil around the ends of wooden spoons before. Not perfect, but it works. MacGyver-style.

How do I keep them crisp?
Fill right before serving. And maybe stash one or two for yourself in the kitchen before they disappear. Just sayin’.

There you have it—Italian Cream Stuffed Cannoncini that’ll make you feel like you’re sitting in a sunny Italian café even if you’re just standing barefoot in your kitchen. If you give these a try, I wanna hear about it! Did you go classic or try the Nutella version? Did your pastry unravel like mine once did? I’m all ears—and espresso!

Keep the Flavor Coming – Try These:

Delicious Brown Sugar Glazed Ham Recipe

Crispy Baked Shrimp

Delicious Brown Sugar-Glazed Italian Pork Chops

Italian Cream Stuffed Cannoncini

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Take an adventure, to Italy with our amazing Italian Cream Stuffed Cannoncini. It's a masterpiece that combines the art of pastry making with the rich tradition of Italian desserts. Each cannoncino is a symphony of textures; a flaky puff pastry shell filled with velvety smooth custard cream infused with the delightful flavor of vanilla. As you savor each bite it's not about enjoying a dessert; it's about immersing yourself in an experience that transports you to the streets of Italy, where cozy cafes line cobblestone streets and the sweet scent of freshly baked treats fills the air. Whether it's for an occasion or simply to indulge these cannoncini promise to bring an air of sophistication and simplicity to you and your guests capturing the very essence of the sweet life, in Italy.

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12 Servings

Ingredients

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For the custard cream:

• 3 egg yolks
• 3 tbsp 30 grams of all-purpose flour
• 1/2 cup 100 grams of sugar
• 1 tsp of vanilla extract
• 8 ounces 235 ml of milk

For the cannoncini:

• 1 sheet of puff pastry defrosted (about 8 ounces, 225 grams)
• 1/4 cup 50 grams of sugar
• 1 egg for egg wash
• Powdered sugar to decorate

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Instructions

 

To make the Custard Cream:

1. Start by heating the milk in a saucepan.
2. In a bowl whisk together the egg yolks, sugar, vanilla extract and flour until it becomes light and fluffy.
3. Gradually pour the milk into the egg mixture while stirring continuously.
4. Transfer this mixture back, to the saucepan. Cook over medium heat while stirring constantly until it thickens into a creamy consistency.
5. Once done remove it from heat transfer to a bowl cover it and refrigerate for an hour.

For preparing the Pastry Horns:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a surface dusted with sugar to create a shape measuring 9x12 inches. Then cut it into 12 strips.
3. Wrap each strip around a horn mold by overlapping them
4. Place these wrapped pastries on a baking sheet lined with parchment paper with their seams facing
5. Brush them lightly with beaten egg mixed with one tablespoon of water.
6. Bake them for 15 to 20 minutes. Until they turn golden brown in color.
7. Allow them to cool slightly before removing them from the molds.

To Assemble:

1. Use a piping bag to fill each cooled pastry horn with custard cream.
2. Before serving you can sprinkle some sugar on top, for added sweetness.
3. Now you can savor your Cream Stuffed Cannoncini!

Notes

To make our Cream Stuffed Cannoncini suitable, for those on a gluten-free diet we need to make a few ingredient substitutions. First replace the all-purpose flour in the custard cream with a trusted gluten-free flour blend that closely mimics the flours properties. Look for a blend that delivers a texture to hold the silky and indulgent spirit of the custard.

The real star of this dish the puff pastry requires some creativity. Opt for high-quality gluten-free puff pastry, which you can find at specialty food stores or online. These options are created to give you the flaky, buttery coatings without compromising on flavor or consistency. If you're feeling adventurous consider making your gluten-free puff pastry from scratch using a mixture of gluten flours such as rice, tapioca and potato starch.

Keep in mind that working with gluten-free pastry requires some delicacy and patience as it can be more fragile. The end result? A crafted Italian Cream Stuffed Cannoncini that is both gluten-free and equally mesmerizing and delicious, as its original version. Now everyone can enjoy this dessert without any hesitation.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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