Italian Cream Stuffed Cannoncini (Cream Horns) are a delightful treat that will transport your taste buds straight to an Italian café. Imagine crispy pastry shells filled with rich, velvety cream, topped with a dusting of powdered sugar—heavenly, right? The moment you take a bite, the crunch gives way to a creamy explosion of flavors that makes you want to do a happy dance right in your kitchen.
As I recall my first encounter with these delightful pastries at a family gathering, I remember thinking I’d found the Holy Grail of desserts. My Aunt Maria brought her famous Cannoncini, and let’s just say they disappeared faster than you can say “Mangia!” Every occasion feels brighter when these treats are on the table. Whether it’s a birthday celebration or just a regular Tuesday that needs some pizzazz, these Italian Cream Stuffed Cannoncini never fail to impress!
Why You'll Love This Recipe
- This recipe is incredibly easy to follow, making it suitable for bakers of all skill levels
- The combination of flaky pastry and creamy filling creates an irresistible flavor profile
- Visually stunning with their golden-brown hues, they make any dessert table shine
- These versatile treats can be customized with seasonal flavors or enjoyed plain for classic indulgence
Ingredients for Italian Cream Stuffed Cannoncini (Cream Horns)
Here’s what you’ll need to make this delicious dish:
Puff Pastry Sheets: Use high-quality puff pastry; it’s the star of the show and should be thawed before use.
Granulated Sugar: This sweetens the cream filling and adds a touch of sweetness to the pastry.
Heavy Cream: Essential for achieving that rich, luscious filling that makes you go “Mamma Mia!”
Vanilla Extract: A splash of vanilla elevates the flavor profile of our cream.
Powdered Sugar: For dusting on top; it’s not just for looks but adds sweetness too!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Italian Cream Stuffed Cannoncini (Cream Horns)
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
First things first! Preheat your oven to 400°F (200°C). This step is crucial because no one wants soggy Cannoncini; we’re aiming for crispy perfection here!
Step 2: Prepare Puff Pastry
Unroll your thawed puff pastry sheets on a lightly floured surface. Cut them into long strips about an inch wide. This will allow us to wrap them around our molds perfectly.
Step 3: Wrap the Molds
Carefully wrap each strip around a cannoncini mold or cone shape, overlapping slightly as you go along. Get creative! You want those layers for extra flakiness.
Step 4: Bake Until Golden
Place your wrapped molds on a baking sheet lined with parchment paper. Bake in your preheated oven for about 15-20 minutes or until they’re golden brown and puffed up like little clouds.
Step 5: Make the Filling
While your pastry is baking away, whip together heavy cream, granulated sugar, and vanilla extract until soft peaks form. You want it fluffy but sturdy enough to fill those delicious shells!
Step 6: Fill and Dust
Once cooled, gently remove the pastry from the molds and fill them with your creamy mixture using a piping bag or spoon. Dust generously with powdered sugar before serving.
Transfer to plates and admire your beautiful creations—you’ve earned it! Enjoy your Italian Cream Stuffed Cannoncini with friends and family or save some for yourself (no judgment here!).
You Must Know
- Italian Cream Stuffed Cannoncini, or cream horns, are a delightful treat that combines crispy pastry with luscious cream filling
- They are perfect for impressing guests or simply indulging yourself
- With just a few steps, you can create these delectable desserts that will leave everyone asking for seconds
Perfecting the Cooking Process
To make Italian Cream Stuffed Cannoncini efficiently, start by preparing the pastry dough. While it chills, whip up your creamy filling. Once the dough is ready, roll it out and shape it around the molds. Bake until golden brown while letting the filling rest.
Add Your Touch
Feel free to customize your cream filling by adding flavors like vanilla extract or a splash of espresso for an extra kick. You can also swap out the sugar for alternatives like honey or agave syrup depending on your taste preference.
Storing & Reheating
Store any leftover Cannoncini in an airtight container in the fridge for up to three days. To enjoy them warm, briefly reheat in an oven at 350°F for about 5 minutes to restore their crispiness.
Chef's Helpful Tips
- For perfectly flaky pastry, chill your dough thoroughly before rolling it out
- Avoid overfilling the cannoncini to prevent bursting during baking
- To enhance flavor, consider using fresh lemon zest in your cream mixture
It was my Aunt Maria’s birthday when I first attempted making Italian Cream Stuffed Cannoncini. Everyone went wild over them—one relative even claimed they were “better than therapy!” It warmed my heart and made all those flour-covered hours worthwhile!
FAQs
What are Italian Cream Stuffed Cannoncini (Cream Horns)?
Italian Cream Stuffed Cannoncini, also known as cream horns, are delightful pastries made from flaky pastry dough. They are shaped into tubes and filled with a rich, creamy filling, typically made from mascarpone or whipped cream. This dessert hails from Italy and is adored for its crispy texture and sweet flavor. These treats can be enjoyed at any time of day, making them a favorite among pastry lovers.
How do I make the pastry for Cannoncini?
To create the pastry for Italian Cream Stuffed Cannoncini, start with puff pastry. Roll it out and cut it into strips. Wrap each strip around a metal cone or similar shape to create the horn form. Bake until golden brown and crisp. Once cooled, carefully remove the pastry from the molds before filling them with your delicious cream mixture. This process ensures a light and airy texture that contrasts beautifully with the creamy filling.
What can I use as a filling for Cannoncini?
The filling for Italian Cream Stuffed Cannoncini can vary based on personal preference. A classic choice includes mascarpone mixed with powdered sugar and vanilla extract for sweetness. You may also add flavors like lemon zest or almond extract for an extra touch. Alternatively, whipped cream blended with fruit purees or chocolate ganache can provide different taste profiles that elevate this already delightful dessert.
How should I store Italian Cream Stuffed Cannoncini?
To maintain the delightful texture of your Italian Cream Stuffed Cannoncini, store them in an airtight container in the refrigerator if you’ve filled them. If you have leftover pastry shells unfilled, keep them in a cool, dry place to prevent sogginess. Enjoy these treats within a couple of days for the best flavor and texture. Refill just before serving to ensure they remain crisp!
Conclusion for Italian Cream Stuffed Cannoncini (Cream Horns)
Italian Cream Stuffed Cannoncini (Cream Horns) are an exquisite treat that showcases the beauty of Italian pastries. With their crispy exterior and rich creamy filling, they offer a perfect balance of textures and flavors. Making these delicious desserts at home is easier than you might think! Whether you choose traditional fillings or experiment with new flavors, cannoncini are sure to impress family and friends alike. Enjoying these delightful pastries will surely elevate any occasion!
Italian Cream Stuffed Cannoncini (Cream Horns)
- Total Time: 40 minutes
- Yield: Makes approximately 8 servings 1x
Description
Italian Cream Stuffed Cannoncini, or cream horns, are a luscious treat that captures the essence of Italian pastry. With a crisp, flaky shell enveloping a rich, velvety cream filling, topped with a light dusting of powdered sugar, these delightful pastries are perfect for any celebration or indulgent afternoon snack. Easy to prepare and customizable with various flavors, they’re sure to impress family and friends alike!
Ingredients
- 1 package (17.3 oz) puff pastry sheets (2 sheets)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out thawed puff pastry on a floured surface and cut into strips about 1 inch wide.
- Wrap each strip around cannoncini molds, overlapping slightly.
- Place molds on a lined baking sheet and bake for 15-20 minutes until golden brown.
- While baking, whip together heavy cream, granulated sugar, and vanilla until soft peaks form.
- Once cooled, remove pastry from molds and fill with the whipped cream mixture using a piping bag. Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoncino (40g)
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
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