Cannoncini, also known as cream horns, are a classic Italian pastry filled with a luscious, zesty lemon cream. These delicate and flaky treats are perfect for a special occasion or a luxurious dessert. The crisp puff pastry paired with the tangy lemon cream creates a heavenly balance of texture and flavor.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 50 minutes
Ingredients
For the Pastry:
- 1 sheet of puff pastry (500 g), thawed
- 1 egg, beaten (for egg wash)
- Granulated sugar, for sprinkling
For the Lemon Cream:
- 4 large egg yolks
- 1/2 cup granulated sugar (100 g)
- 1/4 cup cornstarch (30 g)
- 2 cups milk (500 ml)
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice (60 ml)
- 2 tablespoons unsalted butter (30 g)
For Garnish:
- Powdered sugar, for dusting
Directions
Prepare the Pastry:
- Preheat the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cut the Pastry: Roll out the puff pastry on a floured surface. Cut it into long strips about 2 cm (3/4 inch) wide.
- Shape the Cannoncini: Wrap each strip around a metal cream horn mold, overlapping slightly as you spiral up the mold.
- Egg Wash and Sugar: Brush the pastry with the beaten egg and sprinkle with granulated sugar for a golden, crispy finish.
- Bake: Place the molds on the prepared baking sheet and bake for 15–20 minutes or until golden brown. Remove from the oven and let cool completely before removing the molds.
Make the Lemon Cream:
- Heat the Milk: In a saucepan, warm the milk over medium heat until steaming but not boiling.
- Mix Dry Ingredients: In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth.
- Combine Mixtures: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
- Cook Until Thickened: Cook over medium heat, stirring continuously, until the cream thickens. Remove from heat.
- Add Lemon and Butter: Stir in the lemon zest, lemon juice, and butter. Mix until smooth and glossy.
- Cool: Transfer the cream to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and chill for at least 1 hour.
Assemble the Cannoncini:
- Fill the Pastry: Using a piping bag fitted with a star or round tip, pipe the chilled lemon cream into the cooled pastry shells.
- Garnish: Dust the filled cannoncini with powdered sugar for a classic finish.
Serving Suggestions
- Serve with a cup of espresso or cappuccino for an authentic Italian experience.
- Add a side of fresh berries for a refreshing touch.
- Pair with a dessert wine like Moscato for an indulgent treat.
- Serve as part of a dessert platter alongside other Italian pastries like cannoli or tiramisu.
- Top with whipped cream for extra decadence.
Cooking Tips
- Use cold puff pastry for easier handling and better puffing during baking.
- Chill the lemon cream thoroughly to ensure it holds its shape when piped.
- Work quickly with the puff pastry to prevent it from becoming too warm and sticky.
- Use a sieve to remove any lumps from the lemon cream for a smoother texture.
- If you don’t have cream horn molds, make your own using rolled-up foil.
Nutritional Benefits
- Lemon: High in vitamin C and antioxidants.
- Egg Yolks: A good source of protein and vitamins.
- Milk: Provides calcium and essential nutrients.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets.
Nutritional Facts (Per Serving)
- Calories: 190
- Protein: 3 g
- Carbohydrates: 24 g
- Fat: 9 g
- Fiber: 1 g
Storage
- Refrigerator: Store filled cannoncini in an airtight container for up to 2 days.
- Freezing: Freeze unfilled pastry shells in an airtight container for up to 2 months. Thaw before filling.
Why You’ll Love This Recipe
- Elegant and Delicious: Perfect for special occasions or as a show-stopping dessert.
- Easy to Customize: Swap the lemon cream for custard or chocolate filling.
- Versatile: Serve as a dessert, snack, or treat for afternoon tea.
- Impressive Yet Simple: Looks professional but is easy to make at home.
- Crowd-Pleaser: Loved by both kids and adults.
Conclusion
These Italian Lemon Cream Stuffed Cannoncini are a delightful treat that brings a touch of Italy to your table. The flaky puff pastry and zesty lemon cream create a harmonious balance of textures and flavors, making them a dessert you’ll want to make again and again. Whether for a celebration or a cozy treat, these cannoncini are sure to impress!
Frequently Asked Questions
- Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly and saves time. - Can I make the cream ahead of time?
Absolutely! Prepare and refrigerate the cream up to 2 days in advance. - What if I don’t have cream horn molds?
Create makeshift molds using rolled-up foil. - Can I use a different filling?
Yes, custard, chocolate ganache, or whipped cream work well. - How do I prevent the pastry from sticking to the molds?
Grease the molds lightly with butter or cooking spray. - Can I make them gluten-free?
Substitute the puff pastry with a gluten-free version. - How do I store leftovers?
Store filled cannoncini in the fridge for up to 2 days. - Can I freeze them?
Freeze the unfilled pastry shells, not the filled ones, for up to 2 months. - How do I get a shiny finish on the pastry?
Brush with egg wash before baking. - What’s the best way to pipe the filling?
Use a piping bag with a round or star tip for precision.
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