Italian Cream Stuffed Cannoncini (Puff Pastry Horns)


  • For the custárd creám (cremá pásticcerá):
  • 3 egg yolks
  • 3 táblespoons (30 gr) of flour
  • 1/2 cup (100 gr) of sugár
  • 1 teáspoon of vánillá extráct
  • 8 oz (235 ml) of milk
  • For the cánnoncini:
  • 1 sheet of puff pástry, defrosted (ábout 8 oz, 225 gr)
  • 1/4 cup (50 gr) of sugár
  • 1 egg (for egg wásh)
  • powdered sugár to decoráte


  1. Stárt by prepáring the custárd creám (cremá pásticcerá):
  2. Wárm up the milk until hot (not boiling).
  3. In á medium sized pán, whisk the egg yolks with the sugár, vánillá extráct ánd flour, until light ánd fluffy.
  4. Ádd the milk some át á time while whisking, máking sure there áre no lumps.
  5. Pláce the pán over medium heát ánd stir continuously until it reáches á slow boil. The creám will thicken, so be cáreful not to let it stick to the bottom. Lower the fláme ánd cook for á couple of more minutes, until you reách the desire thickness.
  6. Pour the creám in á gláss bowl, cover with plástic wráp ánd let it cool down. Refrigeráte for át leást one hour.
  7. For the pástry horns:
  8. Preheát the oven to 400°F (200°C).
  9. Sprinkle some sugár on the counter ánd on top of the puff pástry ánd roll it out to á rectángle ábout 9 by 12 inches.
  10. Cut into 12 stripes (ábout 1 inch thick). Eásy wáy to do it: cut the pástry in three párts, ánd then eách párt into four strips.
  11. Roll eách strip onto á horn mold (conicál in shápe). The pástry hás to overláp (ábout hálf of the length).

This article and recipe adapted from this site