Italian Cream Stuffed Cannoncini

Heavenly Italian Cream Stuffed Cannoncini: A Delectable Treat

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Indulge in the exquisite flavors of Italy with our scrumptious Italian Cream Stuffed Cannoncini recipe. These delightful pastries are perfect for any occasion, whether it’s a cozy evening at home or a special celebration. With a crispy puff pastry exterior and a creamy custard filling, each bite is a symphony of textures and tastes. Follow our step-by-step guide to create these delectable treats in your own kitchen, and impress your friends and family with your culinary prowess.

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For the Custard Cream:

  • 3 egg yolks
  • 3 tablespoons (30 gr) of all-purpose flour
  • 1/2 cup (100 gr) of sugar
  • 1 teaspoon of vanilla extract
  • 8 oz (235 ml) of milk

For the Cannoncini:

  • 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
  • 1/4 cup (50 gr) of sugar
  • 1 egg (for egg wash)
  • Powdered sugar to decorate


Making the Custard Cream:

  1. In a mixing bowl, whisk together the egg yolks, all-purpose flour, and sugar until well combined.
  2. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer.
  3. Slowly pour the hot milk into the egg mixture, whisking continuously to prevent curdling.
  4. Transfer the mixture back into the saucepan and place it over medium heat.
  5. Cook the custard, stirring constantly, until it thickens and coats the back of a spoon.
  6. Remove the custard from the heat and stir in the vanilla extract.
  7. Transfer the custard to a bowl, cover with plastic wrap (directly touching the surface to prevent a skin from forming), and refrigerate until completely chilled.

Making the Cannoncini:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet on a lightly floured surface into a rectangle.
  3. Cut the pastry into strips, each about 1 inch wide and 4 inches long.
  4. Place a spoonful of the chilled custard cream at one end of each pastry strip.
  5. Roll the pastry around the custard cream, starting from the end with the filling, to form a cone shape.
  6. Seal the edges by brushing them with a little water and pressing them together.
  7. Place the cannoncini on the prepared baking sheet, seam side down.
  8. Beat the egg for the egg wash and brush it over the tops of the cannoncini.
  9. Sprinkle the sugar evenly over the tops of the cannoncini.
  10. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
  11. Remove from the oven and allow to cool slightly before dusting with powdered sugar.

Cook Notes and Variations

  • For an extra indulgent treat, drizzle melted chocolate over the cooled cannoncini before serving.
  • Add a sprinkle of ground cinnamon or nutmeg to the custard cream for a warm, spicy flavor.
  • Substitute almond extract for the vanilla extract for a nutty twist on the classic flavor.
  • Experiment with different shapes and sizes for your cannoncini by cutting the puff pastry into triangles or squares instead of strips.

Keto Versions and Low-Carb Versions

Keto Version:

  • Substitute almond flour or coconut flour for the all-purpose flour in the custard cream.
  • Use a keto-friendly sweetener such as erythritol or stevia instead of sugar.
  • Choose a low-carb puff pastry or make your own using a keto-friendly recipe.
  • Be mindful of the carb content in the milk, and consider using unsweetened almond milk or coconut milk instead.

Low-Carb Version:

  • Use a combination of almond flour and coconut flour for the custard cream to reduce the carb content.
  • Replace sugar with a low-carb sweetener like monk fruit or erythritol.
  • Opt for a low-carb puff pastry or make your own using a low-carb flour alternative such as almond flour or coconut flour.
  • Substitute heavy cream for the milk in the custard cream to further reduce the carb content.

Frequently Asked Questions (FAQs)

1. Can I make the custard cream ahead of time?

Yes, you can prepare the custard cream up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.

2. Can I freeze the cannoncini?

Yes, you can freeze the unbaked cannoncini on a baking sheet until firm, then transfer them to a freezer bag or container for up to 1 month. When ready to bake, simply thaw them in the refrigerator overnight before baking as directed.

3. Can I use store-bought custard instead of making my own?

While store-bought custard can be used as a time-saving alternative, homemade custard will yield the best flavor and texture for your cannoncini.

4. How do I prevent the custard from leaking out of the cannoncini while baking?

Make sure to seal the edges of the pastry tightly to prevent any leakage during baking. You can also chill the filled cannoncini in the refrigerator for 15-20 minutes before baking to help them hold their shape.

healty meal, low carbs meals, keto meal

Indulge your senses with the delightful taste of our Italian Cream Stuffed Cannoncini. Whether you’re following a keto lifestyle, looking for a low-carb treat, or simply craving something sweet and satisfying, these heavenly pastries are sure to impress. With their crispy pastry shells and creamy custard filling, they’re a true taste of Italy in every bite. So gather your ingredients, follow our easy-to-follow recipe, and prepare to delight your taste buds with this irresistible treat. Buon appetito!

With this comprehensive guide, you’ll be able to create these delectable Italian pastries with ease, whether you’re a seasoned baker or just starting out in the kitchen. Enjoy the process of making these delightful treats and savor every bite of the finished product. Buon appetito!

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