Cannoncini – Italian Cream Horns

If you’ve never baked Cannoncini, nows the time to start. Hati of Hatibon has perfected a crunchier and less sweet version of Cannoncini in her recipe:

Everybody loves a good tiramisu, a creamy panna cotta served with fresh fruits or a nice big gelato whether it’s summer or not. Then there are these little bite size desserts of cream puffs, tartlets and so on called the “pasticcini”, and “cannoncino” is one sweet treat in that category and a personal favourite of mine  :):)

Cannoncini – Italian Cream Horns


  • 2 sheets puff pastry (about 450 gr)
  • 1 egg, lightly beaten
  • 2 tbs of caster sugar
  • CREMA PASTICCERA (Italian Pastry Cream)
  • 450 ml milk
  • 4 egg yolks
  • 1 vanilla bean or 1 tsp vanilla extract
  • 75 gr sugar
  • 35 gr corn starch
  • 25 gr butter


  1. We'll start with the pastry cream first. Bring milk to boil with the vanilla bean that's been previously split and seeds scraped. Remove from heat and let steep for half an hour.
  2. Whisk egg yolks with the sugar and the seeds from the vanilla bean for a few minutes until pale then add the corn starch and mix well.
  3. Reheat the milk to boiling point and pour slowly over the egg mixture while whisking continuously.
  4. Pour it all back into the saucepan and cook over medium heat until it thickens for about 5-6 minutes, stirring all the time.
  5. As it reaches boiling point remove from heat and mix in the butter.
  6. Cover with cling film to prevent a skin forming. When it comes to room temperature, refrigerate. Whisk cream with an electric mixer before using.
  7. Preheat oven to 180 C (about 350 F)
  8. Roll out the pastry on a lightly floured surface and cut half an inch wide strips. A thinner pastry assures a crunchier result.
  9. Wrap each cannoncini mold with baking paper then roll a pastry strip around it, overlapping the pastry with every turn.
  10. Brush them with egg wash and sprinkle sugar all over.
  11. Bake in preheated oven until golden, about 15-20 minutes.
  12. Cool for five minutes and remove from the molds.
  13. Once completely cool, fill with the pastry cream using a sac a poche. Lightly dust with icing sugar and serve.
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