Pin it
These light, horn-shaped treats mix flaky, butter-rich puff pastry with smooth vanilla custard inside. You'll love how each mouthful offers both a crispy outside and soft, creamy filling, making it an unforgettable Italian sweet you won't forget.
Whenever I bake these cannoncini, my whole house smells amazing with hints of butter and vanilla. That perfect clash between the crunchy shell and velvety filling always gets my friends begging me to tell them how I made them.
Key Ingredients Breakdown
- Puff Pastry: Go for top-shelf frozen dough with noticeable butter streaks. It needs to be fully thawed but stay cool to touch.
- Egg Yolks: Use them straight from your counter for the smoothest filling. Darker yolks will give you a prettier yellow color.
- Milk: Grab full-fat milk for the richest taste. Make sure it's fresh and warm it just until you see steam.
- Vanilla Extract: Only use real vanilla for the best flavor. Skip the fake stuff completely.
- Sugar: Regular white sugar works best in the custard. You'll need extra for rolling to get that sweet, toasty outside.
Crafting Your Delicious Treat
- Making Rich Custard:
- Start by beating egg yolks, sugar, and vanilla until they look light and fluffy. The mix should fall in ribbons when you lift your whisk.
- Adding Flour:
- Gently sift flour into your egg mix, making sure everything stays smooth. This really matters for a silky custard.
- Warming Carefully:
- Get your milk hot but not bubbling - around 180°F works great. Pour it slowly into the eggs while stirring non-stop to avoid scrambling. Then heat everything back up until it thickens, keeping that spoon moving.
- Prepping Your Dough:
- Spread your thawed pastry on a sugar-covered surface to make it even. The sugar isn't just for sweetness - it'll give you a gorgeous caramel crunch after baking.
- Creating Horns:
- Cut 1-inch strips and wrap them around metal molds with enough overlap so they stick together. How you wrap them decides what shape you'll end up with.
- Getting Them Golden:
- Coat with beaten egg carefully to avoid drips that might mess up the rise. Cook at exactly 400°F until they turn a deep gold color and feel crisp.
Pin it
My nonna always told me the real trick to amazing cannoncini comes down to taking your time - both when cooking the filling and putting everything together.
Watching The Clock
Keep an eye on your pastry horns during the final baking minutes. They should turn a rich gold color without getting too dark.
Fancy Presentation
Only add filling right before you plan to eat them so they stay crunchy. A light coating of powdered sugar on top makes them look extra special.
Custom Touches
Try adding lemon zest or coffee to your custard for something different. Each change gives you a new but still authentic taste.
Keeping Them Fresh
Keep empty horns in a sealed container. Don't add filling until you're ready to serve them for the best crunch.
Pin it
After making these Italian treats for so many years, I've found that getting them right comes down to watching both temps and timing carefully. When you nail it, these cannoncini taste just as good as what you'd find in a real Italian bakery.
Frequently Asked Questions
- → Can these be prepped in advance?
- Yes, prepare both components early but only add the creamy filling right before serving so they stay crisp.
- → What if I lack pastry molds?
- Homemade cone shapes from foil can replace them, but sturdier metal molds are the best option.
- → Could I use pre-made custard?
- Sure, but whisking up fresh custard will give you the best, most authentic taste.
- → How do you store pastry shells?
- Keep in a sealed container at room temperature for two days tops.
- → Can I freeze the horns?
- Absolutely! Freeze unfilled for one month; crisp them again in the oven before adding the filling.