If you’re craving a delightfully crisp, flaky pastry filled with luscious, smooth custard, you’re in for a treat with this Cannoncini Recipe (Italian Custard Horns) Recipe. These Italian pastries are irresistibly tender on the inside and buttery crisp on the outside, making them a perfect dessert or afternoon indulgence. The magic lies in the simple yet elegant combination of puff pastry and velvety vanilla custard, a match made in heaven that’s easier to create at home than you might think. Get ready to impress friends, family, or just yourself with this timeless Italian classic!
Ingredients You’ll Need
The beauty of the Cannoncini Recipe (Italian Custard Horns) Recipe is how straightforward the ingredients are, yet how each one plays a vital role in achieving the signature texture and flavor. From the creamy richness of the custard to the flaky golden puff pastry, every ingredient shines in its own way.
- Full-fat milk: Provides the creamy base for a rich, smooth custard that’s essential for authentic flavor.
- Egg yolks: Act as a natural thickener and give the custard its silky texture and vibrant color.
- Cornstarch: Helps the custard set perfectly without losing its softness—no lumps here!
- White granulated sugar: Sweetens the custard just right, balancing the pastry’s buttery notes.
- Vanilla extract: Adds a fragrant warmth that elevates every bite of the custard filling.
- Frozen puff pastry sheet: The crisp, flaky shell that wraps the creamy custard, creating the iconic horn shape.
- Powdered sugar: For a delicate dusting that gives the finished product a picture-perfect, elegant look.
How to Make Cannoncini Recipe (Italian Custard Horns) Recipe
Step 1: Prepare the Custard Filling
Start by warming the full-fat milk gently over medium-low heat to just shy of hot—warm enough to coax the custard to thicken, but not boiling. While the milk warms, whip together the egg yolks, sugar, cornstarch, and a pinch of salt in a bowl until the mixture becomes light and creamy. Slowly combine this mixture with the warm milk, then return it all to the stove, stirring constantly with a wooden spoon. Keep an eye on the pan as the mixture thickens and starts to bubble; that’s your signal to take it off the heat and stir in vanilla extract. Cover the custard with parchment paper pressed directly on top to keep a smooth surface and avoid skin formation. Let it cool to room temperature—it can even be made a day or two ahead for convenience!
Step 2: Prepare the Puff Pastry
While the custard cools, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper—unless your pans are non-stick, then you’re good to go without. Thaw your frozen puff pastry, then roll it out on a lightly floured surface to ensure easy handling. Once ready, cut the pastry into 1-inch wide strips for wrapping.
Step 3: Shape the Cannoncini
The fun part is shaping your horns. Take a strip of puff pastry and carefully wrap it around a metal cream horn mold, starting at the narrow tip and spiraling upward, overlapping slightly with each wrap. This gives your Cannoncini Recipe (Italian Custard Horns) Recipe their classic hollow tube shape necessary for filling.
Step 4: Bake to Perfection
Arrange your wrapped pastry horns spaced apart on the prepared baking sheets to allow room for puffing. Bake them for about 12 to 14 minutes until they puff up beautifully but remain pale rather than becoming overly browned. Let them cool almost to room temperature before gently sliding them off the molds, preserving their delicate shape.
Step 5: Fill and Finish
Transfer the cooled custard into a piping bag; there is no need for a fancy tip, just snip off the end and you’re ready. Slowly fill each horn until filled to the brim with custard. The final flourish is a dusting of powdered sugar for a hint of sweetness and a lovely presentation. And just like that, your homemade Italian classic is ready to be devoured!
How to Serve Cannoncini Recipe (Italian Custard Horns) Recipe
Garnishes
A simple dusting of powdered sugar keeps these treats looking delicate and appetizing, but feel free to get creative by sprinkling with finely chopped pistachios for a nutty crunch or a light drizzle of chocolate for a decadent touch. Fresh berries on the side also complement the smooth custard beautifully.
Side Dishes
Serve your Cannoncini Recipe (Italian Custard Horns) Recipe alongside a steaming cup of espresso or a bright, refreshing cup of herbal tea. A platter of fresh seasonal fruit or a fruit salad pairs perfectly and adds a pop of natural sweetness and color to your dessert spread.
Creative Ways to Present
For an impressive dessert display, arrange the cannoli on a slate or wooden board and sprinkle edible flowers or mint leaves around them. You can also serve them as part of an Italian-themed dessert platter with biscotti, gelato, and panna cotta for an all-star gathering that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the custard and the pastry shells separate to maintain their crispness. Store the custard in an airtight container in the fridge for up to 48 hours and the shells in a paper towel-lined container at room temperature to avoid sogginess.
Freezing
The puff pastry shells can be baked ahead and frozen once completely cooled. Freeze them in an airtight container or freezer bag for up to one month. Custard, however, is best fresh but can be frozen in small portions for up to a month, though texture might slightly change upon thawing.
Reheating
To reheat the pastry shells, pop them in a warm oven for a few minutes to refresh their crispness. Avoid microwaving as it will make them soggy. Custard should be thawed overnight in the fridge and stirred gently before use.
FAQs
Can I use low-fat milk for the custard?
While you can use low-fat milk, full-fat milk greatly improves the custard’s richness and creaminess, making the overall Cannoncini Recipe (Italian Custard Horns) Recipe much more indulgent and authentic.
What if I don’t have cream horn molds?
You can fashion your own with aluminum foil to create a makeshift mold. Just roll strips of foil into a cone shape, making sure they are sturdy enough to hold the pastry during baking.
How long can I keep the filled Cannoncini before serving?
Once filled, it’s best to serve them the same day for optimum crispness. The custard can make the pastry soggy if stored too long after filling.
Can I flavor the custard differently?
Absolutely! Try adding lemon zest for a fresh twist, a splash of coffee extract for depth, or even a touch of almond extract to tailor the custard to your personal taste.
Is it possible to make these gluten-free?
Yes, by using gluten-free puff pastry available in many stores. Just keep in mind the texture may differ slightly but the custard filling remains perfect as is.
Final Thoughts
This Cannoncini Recipe (Italian Custard Horns) Recipe captures the spirit of Italian pastry craftsmanship with simple ingredients and straightforward steps. Whether you’re making them for a festive occasion or a cozy afternoon treat, these custard-filled horns are bound to bring smiles and maybe a little swoon. Give it a try—you’ll find yourself coming back to this wonderful recipe again and again!
Print
Cannoncini Recipe (Italian Custard Horns) Recipe
Cannoncini, also known as Italian custard horns, are delightful puff pastry shells filled with a rich, creamy vanilla custard. This classic Italian dessert features flaky, golden pastry wrapped around a cone-shaped mold, baked to perfection, and then generously filled with smooth homemade custard before being dusted with powdered sugar. Perfect for an elegant treat or festive gathering.
- Total Time: 35 minutes
- Yield: 12 servings
Ingredients
Custard
- 1 and 1/3 cups (330 ml) full-fat milk
- 3 egg yolks
- 3 tbsp (30 g) cornstarch
- 1 and 1/2 cups (150 g) white granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Puff Pastry
- 1 sheet frozen puff pastry (thawed)
- Powdered sugar, for dusting
Instructions
- Make the custard: Warm the milk over medium-low heat in a medium saucepan until just warm but not hot, then turn off the heat. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until light and creamy. Gradually pour the yolk mixture into the warm milk, return the saucepan to medium heat, and stir constantly with a wooden spoon until the mixture thickens and begins to bubble. Remove from heat, stir in vanilla extract, and cover the custard surface with parchment paper to prevent a skin from forming. Allow to cool to room temperature; can be made 1-2 days ahead and refrigerated.
- Preheat the oven: Set the oven to 375°F (190°C) and line two baking sheets with parchment paper or use non-stick baking sheets.
- Prepare the puff pastry: Thaw the puff pastry sheet and roll it out on a lightly floured surface. Cut the pastry into 1-inch (2.5 cm) thick strips using a knife or pizza cutter.
- Assemble the Cannoncini: Wrap each puff pastry strip around a cream horn mold, starting at the tip and overlapping slightly as you work your way up the mold.
- Bake the pastry: Place the wrapped molds on the prepared baking sheets, ensuring they do not touch. Bake for 12-14 minutes until the pastry is puffed but still pale. Remove from oven and let cool to nearly room temperature before carefully removing the molds.
- Fill with custard: Transfer the cooled custard into a piping bag. Cut the tip off the bag and gently pipe the custard into the hollow pastry shells until full. Dust the filled Cannoncini with powdered sugar and serve immediately or chill until ready to enjoy.
Notes
- Use full-fat milk for a richer custard texture.
- Ensure the custard is covered with parchment paper directly on the surface to prevent skin formation.
- Thaw puff pastry completely before working to prevent tearing.
- If cream horn molds are unavailable, you can use aluminum foil shaped cones.
- The custard can be prepared in advance and refrigerated for up to 2 days.
- Serve fresh for best puff pastry texture; the pastry may lose crispness when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
