Here’s a recipe for Italian Cream Stuffed Cannoncini (also known as cream horns), which are crispy puff pastry cones filled with a smooth, creamy filling. This version uses a classic Italian cream.
Ingredients
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon water
- Powdered sugar (for dusting)
For the Cream Filling:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for added flavor)
Instructions
Step 1: Prepare the Pastry
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the puff pastry and cut it into 1-inch (2.5 cm) wide strips.
- Take metal cone molds and wrap the puff pastry strips around each mold, starting at the narrow end and overlapping slightly as you go.
- Place the wrapped cones on the baking sheet.
- Beat the egg with water to create an egg wash and lightly brush the outside of each pastry.
- Bake for 12-15 minutes, or until the puff pastry is golden brown and crisp.
- Let the pastry cones cool completely before removing them from the molds.
Step 2: Make the Cream Filling
- In a large bowl, whisk together the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.
Step 3: Fill the Cannoncini
- Transfer the cream filling to a piping bag fitted with a star tip or a round tip.
- Carefully pipe the cream into each pastry cone, filling it generously.
Step 4: Serve
- Dust the filled cannoncini with powdered sugar before serving.
- Optional: Drizzle with melted chocolate or sprinkle with crushed pistachios for extra flavor.
Enjoy your crispy and creamy Italian Cream Stuffed Cannoncini!
