Total prep time: 1 hr 45 mins | Yield: 10 cannoncini

I love Italian pastries. One of their best creation is this crisp and butter Italian cream-filled cannoncini. These cream-filled pastry horns are a wonderful side dish or appetizer.


8 ounces (235 ml) of milk

3 tbsp (30 grams) of all-purpose flour

3 egg yolks

1 tsp of vanilla extract

½ c. (100 grams) of sugar


¼ c. (50 grams) of sugar

1 egg (for egg wash) powdered sugar to decorate

1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)


Custard cream:

Step 1: Warm the milk in a pot until slightly hot.

Step 2: In a pan, whisk the egg yolks, sugar, vanilla extract, and flour until light and fluffy. Slowly add in the milk while stirring constantly until all the lumps are gone.

Step 3: In the pan over medium heat, pour the mixture while stirring constantly until the mixture reaches a slow boil. Add the cream, stirring until thickened. Decrease the heat and continue to cook further until you reached your desired consistency.

Step 4: Pour the cream into a glass bowl and tent it with plastic wrap. Allow the cream to cool, then place in the fridge to chill for at least an hour.

Pastry horns:

Step 5: Prepare the oven. Preheat it to 400 degrees.

Step 6: On the counter and puff pastry, sprinkle some sugar. Roll the puff pastry to about a 9 x 12-inches triangle. Into 12 strips, cut the pastry, then roll each strip into a cone, overlapping the pastry to about half of its length.

Step 7: Using parchment paper, line a baking sheet. Then, place the strip, side-down. Mix 1 egg and 1 tbsp water until well blended. Lightly brush each pastry cone with the egg wash.

Step 8: Place in the preheated oven and bake for about 15 to 20 minutes or until the top is golden. Remove from the oven when done and allow the pastry horns to cool for a couple of minutes before gently removing them from the molds.

Step 9: Fill the pastry horns with the cream and sprinkle with powdered sugar. Enjoy!