Name: Italian Cream-Filled Cannoncini Dessert Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 sheet puff pastry, thawed; 1 egg yolk mixed with 1 tablespoon water (for egg wash); 2 tablespoons powdered sugar (for dusting); 1/2 cup heavy cream; 1/2 cup mascarpone cheese; 1/4 cup powdered sugar (for filling); 1/2 teaspoon vanilla extract

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When I first tried Italian cream-filled cannoncini, I didn’t know whether to call it a dessert or a little piece of magic. Flaky pastry, lightly golden, filled with a rich, creamy center that feels like velvet on your tongue—how could anyone resist that? If you’re the kind of person who sneaks a second dessert and then justifies it with a half-hearted ‘it’s for research,’ we’re probably friends already. This recipe doesn’t ask for perfection, but it rewards your curiosity. We walk through it together. If you’ve ever Googled things like ‘how to make food’ or ‘how to make chicken’ and somehow ended up on a dessert page, I see you. We’ve all been there. Whether you’re trying recipes to make your guests smile, experimenting with how to make tea that actually tastes great, or you just love playing with flavors like eggnog and protein pancakes (yes, those are real things), this cannoncini recipe is a fun, flaky adventure waiting in your kitchen. Grab your apron, roll up those sleeves, and don’t stress if your cones aren’t bakery-level. We’re baking memories here, not chasing medals.

1) Key Takeaways
2) Easy Italian Cream-Filled Cannoncini Recipe
3) Ingredients for Italian Cream-Filled Cannoncini
4) How to Make Italian Cream-Filled Cannoncini
5) Tips for Making Italian Cream-Filled Cannoncini
6) Making Italian Cream-Filled Cannoncini Ahead of Time
7) Storing Leftover Cannoncini
8) Try these dessert recipes next!
9) Italian Cream-Filled Cannoncini
10) Nutrition

1) Key Takeaways

How to make Italian cream-filled cannoncini step-by-step with easy-to-find ingredients
Why puff pastry makes these dessert recipes quick and simple
How to store your cannoncini so they stay fresh and flaky
What to use if you don’t have a cream horn mold

2) Easy Italian Cream-Filled Cannoncini Recipe

I’ve always had a thing for desserts that make a mess when you bite into them. The kind where powdered sugar goes flying, filling ends up on your cheek, and you smile through it anyway. These Italian cream-filled cannoncini are that kind of dessert. Flaky on the outside, creamy on the inside, and just messy enough to remind you that dessert is supposed to be fun.

We’re working with puff pastry here, which honestly feels like cheating. It puffs up, flakes just right, and all it takes is a hot oven and a bit of patience. Add a filling that’s light but rich—mascarpone, heavy cream, sugar, vanilla—and you’ve got dessert recipes that are way easier than they look. Which, let’s be honest, is the best kind.

This recipe’s great if you’ve been googling how to make food or looking for new recipes to make when you’re tired of the usual. You’ll end up with something that looks bakery fancy but feels like something your grandma might’ve whipped up after Sunday lunch.

3) Ingredients for Italian Cream-Filled Cannoncini

Puff Pastry: One sheet, thawed. Store-bought puff pastry saves the day. It’s flaky, light, and bakes like a dream without much fuss. I keep a pack in my freezer at all times—just in case dessert strikes.

Egg Yolk & Water: You’ll whisk one egg yolk with a tablespoon of water to make an egg wash. This gives your pastry that golden, bakery-style finish when baked.

Powdered Sugar (for dusting): A light sprinkle on top once they’re filled gives that classic Italian pastry look. It’s not just pretty—it adds sweetness too.

Heavy Cream: This gives the filling that whipped, cloudlike texture. I like using cold cream straight from the fridge for the best whip.

Mascarpone Cheese: Creamy, thick, and lightly sweet, mascarpone is what makes the filling extra rich. You can usually find it near the cream cheese at most grocery stores.

Powdered Sugar (for filling): Not too much—just enough to lightly sweeten the mascarpone and balance the richness of the cream.

Vanilla Extract: A little bit goes a long way. It ties all the flavors in the filling together and makes it smell amazing as you bite in.

4) How to Make Italian Cream-Filled Cannoncini

Step 1. Preheat your oven to 400°F. Line a baking sheet with parchment paper so the pastry doesn’t stick. I always double-check that my puff pastry is thawed before I begin.

Step 2. Slice the puff pastry into long strips, about an inch wide. Wrap them around cream horn molds, overlapping slightly as you go. Don’t have molds? Try using foil-wrapped wooden spoons. Works just fine in a pinch.

Step 3. Place the wrapped molds seam side down on your baking sheet. Brush each one gently with your egg wash. That’s what gives them a glossy golden color in the oven.

Step 4. Bake for 15 to 20 minutes, until golden and puffed. Let them cool fully before you fill them, or the cream will melt right out. Learned that one the hard way.

Step 5. While the pastry cools, whip the cream in one bowl. In another, mix the mascarpone, sugar, and vanilla until smooth. Fold the whipped cream in gently—don’t stir too much or it’ll lose its airiness.

Step 6. Fill a piping bag with the cream and gently pipe it into each cooled cone. Go slow—too fast and you might split the pastry.

Step 7. Dust with powdered sugar. That’s it. They’re ready to eat or show off or both.

5) Tips for Making Italian Cream-Filled Cannoncini

Don’t overbake your pastry. Once they turn golden, they’re good. Leave them too long, and they get brittle instead of crisp.

Use cold ingredients for the filling. Cold cream whips better, and mascarpone keeps its texture when chilled. You’ll get a sturdier, fluffier finish.

If the filling feels too thick, add a splash of cream and whip again. Too thin? Add a spoon of mascarpone and fold it in slowly.

6) Making Italian Cream-Filled Cannoncini Ahead of Time

I like to make the pastry cones the night before. Just keep them in an airtight container once they cool. They stay crisp as long as they’re not filled yet.

The cream filling can sit in the fridge for a day. Give it a quick stir before you use it. If you’re prepping these for a party, wait to pipe them until right before serving.

You can even set up a little “fill your own cannoncini” station. Makes dessert interactive and lets people have fun with it. That’s how I got my nieces interested in baking last Christmas.

7) Storing Leftover Cannoncini

Store leftover filled cannoncini in the fridge, loosely covered. They’ll keep for about two days, but they’ll lose some crispness. Still tasty, just a little softer.

If they’ve been sitting out, skip the fridge and eat them within a few hours. That keeps the texture right where it should be.

You can’t freeze them filled, but you can freeze the baked, unfilled shells. Just thaw and fill when ready. That’s great if you like having dessert recipes ready to go at a moment’s notice.

8) Try these dessert recipes next!

9) Italian Cream-Filled Cannoncini