Last updated on February 8th, 2024.

Italian desserts have a way of capturing the essence of tradition and indulgence. Among these delectable treats is Cream Horn, AKA Cannoncini, a delightful pastry filled with rich Crema Pasticcera.

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Cannoncini pastries

What is Cannoncini?

Cannoncini, or Italian Cream Horns (In French, they are called Cornet a la creme), are flaky puff pastry shells filled with a velvety crema pastiera, a traditional Italian pastry cream. These delights are not only visually appealing but also a fast and easy dessert to make and a symphony of textures and flavors, making it the perfect dessert for special occasions. Plus, you don’t have to limit yourself to the traditional pastry cream; other fillings like Whipped Heavy Cream and Marshmallow fluff are great options.

For more Italian and French Desserts, check out this Tender Chocolate Cake , this Torta Paradiso, and these Choux A La Creme.


To embark on this culinary journey, gather the following ingredients:

  • Puff pastry sheets at room temperature
  • Egg, for egg wash
  • Pastry cream or your choice of filling.

For this recipe, you will need metal Cream Horn Molds or Cannoli pastry molds. If you don’t have any metal molds, wrap three pretzel rods (all are touching each other) with aluminum foil and use it as pastry mold.

Ingredients to make Cannoncini

How to Make Italian Homemade Cream Horns

Make the Italian Pastry Cream ahead of time and allow it to cool and thicken.

Shaping the Pastry

  1.  Roll out the puff pastry sheet and cut it into 3/4″ strips. 
  2. Take each strip of puff pastry and wrap it around a greased cone-shaped mold, starting from the pointed end. Ensure that the pastry slightly overlaps, creating a cone shape.
  3. Brush the pastry cones with a beaten egg using a pastry brush and place them on a baking sheet lined with parchment paper with the seam side down.
  4. Bake the pastry cones in a preheated oven until they are golden brown and crispy.
slicing puff pastry to make cream horns
shaping cream horns


Allow the cream horn shells to cool completely before filling them. You can let them cool in the baking tray or over a wire rack.

  1.  Fill each pastry cone with the prepared Crema Pasticcera using a pastry bag. 
  2. Dust with powdered sugar.

Tips and Filling Ideas

  • If you don’t have a piping bag, use a Ziploc bag. Fill the bag, cut one end (about 1/4-inch size), seal it, and squeeze it to fill the pastry horns.
  • To ensure each pastry strip is even, use a ruler, a sharp knife, or a pizza cutter.
  • Buttery puff pastry is easily found at most local grocery stores. Using a homemade puff pastry will also work.
  • For extra crunch, sprinkle the puff pastries with sugar before baking. Or dust with confectioner sugar
  • Variety of Fillings: While traditional crema pasticcera is classic, you can experiment with different creamy fillings like Creme Legere, chocolate ganache, cream cheese filling, marshmallow creme, chocolate whipped cream, or flavored whipped cream.
  • Decorate with Powdered Sugar: Dust the Cannoncini with powdered sugar for an elegant finishing touch.


Cannoncini are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. However, keep in mind that the pastry may lose some of its crispiness over time. Unfilled pasties can be stored uncovered at room temperature for up to 5 days. Or frozen in a freeze bag for up to six weeks. Remove from the bag and allow to defrost.


Can I freeze Cannoncini?

While it’s best to consume them fresh, you can freeze unfilled Cannoncini and fill them before serving for a quick treat.

Can I use another type of pastry dough?

Yes, if you like, you can use laminated dough. Or if you have any Cornetti, or laminated dough leftovers.

Italian cream horns

More Puff Pastry Recipes You Might Enjoy

Puff Pastry Twists, Cream Cheese Puff Pastry, Chocolate Croissants Puff Pastries.

If you enjoyed this post, please leave a five-star review below the recipe. Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Cannoncini, Italian Cream Horns

Flaky puff pastry cones filled with Italian pastry cream.

Course Dessert
Cuisine Italian
Keyword Italian cream horns
Prep Time 20 minutes
Cook Time 20 minutes
Servings 15 Cones
Author Dikla


  • 2 Sheets Puff pastry
  • 1 Large Egg, for egg wash
  • 1 Recipe Crema Pasticcera
  • Powdered sugar for dusting


  1. Preheat oven to 425F (220C), and line one large packing sheet with parchment paper.

  2. Use melted butter to grease the molds. Place them point facing up and allow the butter to chill while you get the puff pastry ready.

  3. Use a sharp knife or a pizza cutter to slice the puff pastry into 3/4-inch strips.

  4. Gently lift a strip and use it to wrap it around the mold, starting with the pointy end and slightly overlapping. Place the wrapped mold over the prepared baking sheet and repeat with the rest of the puff pastry.

  5. Use a pastry brush to brush the dough with egg wash and bake for 12-20 minutes. The pastries are ready when they are puffed and golden brown, and the bottom is dark golden brown.

    The baking length depends on the thickness of the puff pastry. The thicker the dough is the longer time it needs to bake. Read the baking instructions on the package for reference.

  6. Remove from the oven and allow the pastries to cool before removing the molds and filling.

  7. Fill a pastry bag with the pastry cream and fill the cones.

  8. Dust with powdered sugar and serve immidiately.

Recipe Notes

  • Filled Cannonici are good for up to two days (pay attention to the self-life of the pastry cream).
  • Empty shells can be stored at room temperature for up to five days.
  • For extra crunch, sprinkle the puff pastries with sugar before baking. Or dust with confectioner sugar
  • Fill the pastries with your choice of fillings like whipped cream, chocolate ganache, or even fresh fruits. See the post for more ideas and links.
  • If you don’t have a piping bag, use a Ziploc bag. Fill the bag, cut one end (about 1/4-inch size), seal it, and squeeze it to fill the pastry horns.
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