Cannoncini – Puff Pastry Cannoli with Pastry Cream Recipe

Cannoncini – Puff Pastry Cannoli with Pastry Cream is a truly show-stopping Italian treat, beloved for its crisp, golden pastry spirals and the silky, vanilla-scented cream that hides inside. Each bite feels like a celebration: flaky layers shatter under your teeth, then give way to the luscious custard tucked within. While they look like something you’d find in a boutique bakery window, with just a handful of ingredients and a little patience, you can bring these gorgeous cannoncini to your own kitchen table—no passport required! If you’re ready to impress friends and family (or simply treat yourself to something decadent and comforting), let me walk you through how to create these divine pastries from scratch.

Ingredients You’ll Need

Ingredients You’ll Need

The joy of Cannoncini – Puff Pastry Cannoli with Pastry Cream is that the magical texture and flavor come from a simple list of kitchen staples. Each ingredient is carefully chosen to deliver crispiness, richness, and that signature cloud-like filling. Don’t skip or skimp—every element here truly matters!

• Puff pastry sheet: Go for store-bought all-butter puff pastry if possible for the flakiest cannoli shells.
• Granulated sugar (for shells): Sprinkled over the dough, it caramelizes beautifully and adds that sweet crunch.
• Egg (for egg wash): Brushing the shells creates a deep golden color and a lovely sheen post-bake.
• Icing sugar: That dreamy cloud-like finish on top—don’t skip the final dusting!
• Full-fat milk: Essential for a rich, creamy pastry cream that sets perfectly yet stays pillowy.
• Cornstarch: Helps thicken the filling without making it heavy—giving you a lush texture every time.
• Granulated sugar (for cream): Sweetens your vanilla pastry cream just enough, never cloying.
• Egg yolks: The secret to that luxurious, pudding-like golden filling.
• Vanilla bean paste (or vanilla seeds): For a pure, aromatic vanilla flavor that perfumes the whole dessert.
• Salt: A pinch brings out all those delicate sweet and buttery notes.

How to Make Cannoncini – Puff Pastry Cannoli with Pastry Cream

Step 1: Whip Up the Vanilla Pastry Cream

Start by making the pastry cream, since it needs time to chill and set. In a small saucepan (with the heat turned off), whisk together the milk, cornstarch, sugar, egg yolks, vanilla, and salt until completely smooth. Once everything is well blended, place the pan over medium heat. Stir constantly—you want the mixture to slowly thicken, and you really can’t leave it alone for even a second! As soon as it becomes thick and smooth (almost pudding-like), immediately take it off the heat to avoid scorching. Scrape it into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and pop it into the fridge to cool for at least an hour. This cool, glossy cream will be the soul of your Cannoncini – Puff Pastry Cannoli with Pastry Cream.

Step 2: Prep Your Baking Gear

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. If you have cannoli molds, give them a quick spritz of cooking spray; if not, you can easily create molds by wrapping strips of foil into small tubes. Don’t skip this step—unsticking baked pastry is never fun, and well-greased molds make those golden spirals slip off like magic.

Step 3: Shape and Sweeten the Shells

Lay your puff pastry sheet out on a lightly floured surface and sprinkle an even dusting of granulated sugar over the top. Using a sharp knife or pizza cutter, slice the pastry lengthwise into twelve equal strips. That sugar layer is key—it’ll give the shells a caramelized crunch, making each bite unforgettable!

Step 4: Roll and Wrap

Starting at one end of a cannoli mold, wrap a strip of sugared pastry around, overlapping the dough slightly with each turn. This layering is what ensures those signature delicate spirals that puff up while baking. Continue wrapping all strips around the prepared molds.

Step 5: Bake to Perfection

Place your wrapped molds on the lined tray and brush each one with a beaten egg—this gives the final shells their irresistible golden shine. Bake in your preheated oven for 15 to 20 minutes, until they’re beautifully puffed and evenly golden. Kitchen aromas: absolutely heavenly!

Step 6: Cool and Unmold

Let the baked shells cool on the tray for a few minutes, until they’re safe to touch. Gently slide the molds out (go slowly so as not to break those delicate layers!) and allow the shells to cool completely on a wire rack. As tempting as it is to rush, the pastry must be fully cool before filling or you risk melting the cream.

Step 7: Fill and Finish

Once the shells and pastry cream are both cool, transfer the cream to a piping bag fitted with a wide tip. Pipe the filling into each shell from both ends so every bite gets its fair share of the creamy vanilla custard. For the grand finale, sprinkle over plenty of icing sugar—now you’re ready to experience the magic of homemade Cannoncini – Puff Pastry Cannoli with Pastry Cream!

How to Serve Cannoncini – Puff Pastry Cannoli with Pastry Cream

Garnishes

Traditionally, a generous snowfall of icing sugar is all Cannoncini – Puff Pastry Cannoli with Pastry Cream really needs. For extra flair, dip each end in chopped pistachios, mini chocolate chips, or even a bit of candied orange peel. These garnishes add color, crunch, and a burst of flavor contrast to that velvety filling.

Side Dishes

These pastries are a dazzler on their own, but they also pair beautifully with rich Italian coffee, a frothy cappuccino, or a fresh fruit salad. For a party platter, you can serve Cannoncini – Puff Pastry Cannoli with Pastry Cream alongside other classic Italian cookies, turning any gathering into a true dolce festa!

Creative Ways to Present

Arrange your Cannoncini tower-style on a pretty cake stand, or tuck them into a lined basket for a rustic, bakery-inspired look. For special occasions, you can drizzle with a little chocolate sauce or set out a plate of different fillings so guests can mix and match. However you choose, you’ll get instant oohs and aahs—these are crowd-pleasers through and through.

Make Ahead and Storage

Storing Leftovers

Cannoncini – Puff Pastry Cannoli with Pastry Cream are best the day they’re assembled, with the shells still crispy and light. If you have leftovers, store them in the fridge in a covered container. The shells may soften a bit from the cream, but the flavor remains dreamy and delicious.

Freezing

If you want to work ahead, bake the unfilled puff pastry shells and freeze them (completely cooled) in an airtight container for up to a month. Thaw the shells at room temperature and keep the pastry cream separate in the fridge. Don’t freeze filled cannoncini, as the cream can split and the pastry will lose its snap.

Reheating

For that “just-baked” crunch, crisp up unfilled shells in a 180°C (350°F) oven for 5–7 minutes before serving. Let them cool thoroughly before piping in the cold vanilla cream. The filled cannoncini don’t need reheating—just dust with fresh icing sugar before serving.

FAQs

Can I use homemade puff pastry for Cannoncini – Puff Pastry Cannoli with Pastry Cream?

Absolutely! If you’re ready for a weekend baking project, homemade puff pastry will take your cannoncini to artisan heights. Just make sure to roll it quite thinly and keep it very cold for the most impressive layers.

Can I make the pastry cream in advance?

Definitely—ahead-of-time planning is a baker’s best friend. The cream can be made up to two days ahead and kept in the fridge. Just give it a gentle whisk before piping, as it might thicken slightly as it chills.

Can I flavor the pastry cream differently?

Yes! While classic vanilla is always a winner for Cannoncini – Puff Pastry Cannoli with Pastry Cream, you can experiment with instant coffee, lemon zest, or a splash of liqueur for an adult twist.

What if I don’t have cannoli molds?

No worries! You can make simple molds by rolling heavy-duty aluminum foil into thick tubes. Just be sure to spray or grease them well, so the pastry won’t stick after baking.

How do I prevent my shells from getting soggy?

The secret is to fill the shells just before serving. If you want to prep ahead, keep the shells and cream separate, and assemble at the very last minute for ultimate crispness!

Final Thoughts

There’s a special kind of joy in mastering a pastry that looks as good as it tastes! Cannoncini – Puff Pastry Cannoli with Pastry Cream is a treat you’ll want to share with everyone—though we won’t blame you if you keep a few extra just for yourself. Trust me, all it takes is one batch for these to become a new favorite in your dessert repertoire. Buon appetito!

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