Imagine biting into a buttery, flaky pastry shell, only to discover a luscious, creamy filling that melts in your mouth. That’s the magic of Cannoncini, also known as cream horns—a heavenly Italian pastry that never fails to impress. These delicate, horn-shaped pastries are perfect for any occasion, from a fancy brunch to an afternoon treat with coffee. The best part? They’re not only beautiful to look at but surprisingly easy to make at home!
In this exclusive recipe, we’ll walk you through the step-by-step process to create the perfect Cream Cannoncini from scratch, including tips on getting the flakiest pastry and the creamiest filling. Prepare for an unforgettable baking experience!
Ingredients:
For the Pastry:
1 sheet puff pastry (store-bought or homemade)
1 large egg (for egg wash)
1 tablespoon water (for egg wash)
¼ cup granulated sugar (for sprinkling)
For the Vanilla Cream Filling:
1 ½ cups whole milk
½ cup heavy cream
½ cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla extract
For Decoration:
Powdered sugar (for dusting)
Melted chocolate or crushed nuts (optional)
Step-by-Step Method:
1. Prepare the Pastry Shells:
Start by creating the light and crispy pastry cones that are the hallmark of Cannoncini. You’ll need metal cream horn molds to shape the pastry, which can easily be found in baking stores or online.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the puff pastry sheet to about ⅛ inch thickness.
Using a pizza cutter or sharp knife, slice the pastry into long strips, approximately ¾ inch wide.
Starting at the narrow end of each cream horn mold, wrap one strip of puff pastry around the mold, slightly overlapping as you go up to prevent any gaps. Make sure not to wrap too tightly, as the dough will puff up as it bakes.
Pro Tip: Wrapping with slight overlap ensures that your pastry horns will hold their shape and not fall apart during baking.
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