If you’re on the hunt for an indulgent dessert that perfectly balances flaky pastry with a rich, creamy filling, then Cannoncini are your answer. These Italian pastries, also known as cream horns, are a delectable treat that melts in your mouth with every bite. With their buttery, golden exterior and luscious cream filling, they look elegant, taste heavenly, and are surprisingly fun to make. Whether you’re making them for a special occasion or to simply enjoy with coffee, this step-by-step recipe will guide you to baking perfection.
In this exclusive recipe, we will walk through the entire process, from crafting the pastry cones to creating the irresistible filling, offering tips along the way to ensure that your cannoncini turn out light, flaky, and downright divine. So, let’s dive into the heart of Italian pastry-making, where every bite transports you to a cozy Italian café.
Cannoncini Recipe: A Love Story of Pastry and Cream
Ingredients:
For the Puff Pastry:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 large egg (for egg wash)
- 1 tablespoon milk (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
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)