Last updated on April 3rd, 2026.
Italian desserts have a way of capturing the essence of tradition and indulgence. Among these delectable treats is my Cream Horn recipe, AKA Cannoncini, a crisp pastry filled with rich Italian pastry cream: Crema Pasticcera.
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As a baker, I live in a never-ending game of dessert trivia. Whether it’s a childhood friend, a new neighbor, or a distant cousin of my husband’s new colleague, I’m always being tested on my sweet knowledge.
They ask, “Have you ever tried Polish karpatka?” or “My aunt used to make the best classic Tiramisu, can you?”. And I love it! What an awesome conversation maker and a way to learn about desserts?!
And that’s how this recipe came about. Someone (no matter who…) asked if I knew an Italian-style puff pastry dessert filled with a “yellow cream.” It just happed to be that I do, and it is one of those easy but memorable recipes that make you smack your touch and lick your fingers. The perfect crowd-pleaser for family gatherings, made to share (and secretly keep a piece for yourself).
Key Ingredients and Filling Options
The compete recipe is at the bottom of this post, below is a quick recap fo
- Puff pastry sheets at room temperature. The secret with working with puff pastry, is to make sure it is at the perfect temperature; slightly cool to the touch. If too cold, it is solids and will break when you slice it. If too warm, the butter melts and the dough is super sticky and tears easily.
- Egg, for egg wash. Brushing the pastries with an egg wash before baking is what gives them a beautiful golden brown and shiny crust. It also helps any toppings stick to the dough.
Filling and Topping Options
- Italian Pastry Cream, crema pasticcera is the classic options. You can also fold it into whipped cream for a lighteroption.
- Pistachio Pastry Cream.
- Homemade caramel sauce.
- Homemade lemon curd.
- Chocolate filling: whipped chocolate cream, Chocolate Cremeux (cream).
- Sprinkle the unbaked pastries with chopped nuts, or Turbinado sugar for extra flavor and texture.
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.
Make It!
You can make the shells a day in advance.
Shaping the Pastry
- Roll out the puff pastry sheet and cut it into 3/4″ strips.
- 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.
- 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.
- Bake the pastry cones in a preheated oven until they are golden brown and crispy.
Filling
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.
- Fill each pastry cone with the prepared Crema Pasticcera using a pastry bag.
- 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.
- For extra crunch, sprinkle the puff pastries with sugar before baking. Or dust with confectioner sugar
Cannoncini, Italian Cream Horns
Equipment
- Cream horns molds, or cannoli molds
Ingredients
- 2 Sheets Puff pastry
- 1 Large Egg, for egg wash
- 1 Recipe Crema Pasticcera
- Powdered sugar for dusting
Instructions
- Preheat oven to 425F (220C), and line one large packing sheet with parchment paper.
- 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.
- Use a sharp knife or a pizza cutter to slice the puff pastry into 3/4-inch strips.
- 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.
- 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.
- Remove from the oven and allow the pastries to cool before removing the molds and filling.
- Fill a pastry bag with the pastry cream and fill the cones.
- Dust with powdered sugar and serve immidiately.
Notes
- Filled Cannonici are good for up to two days (pay attention to the self-life of the pastry cream).
- Freeze: In a freeze bag for up to six weeks.
- 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.
