Cannoncini, Italian Cream Horns

Flaky puff pastry cones filled with Italian pastry cream.

Course Dessert

Cuisine Italian

Keyword Italian cream horns

Prep Time 20

Cook Time 20

Servings Cones

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.

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.