Crisp, flaky pastry wrapped around silky crème pâtissière gives Cannoncini alla Crema their classic Italian bakery texture, with caramelised edges and creamy filling.
These Cannoncini alla Crema are crisp puff pastry horns filled with silky custard cream, commonly sold in bakeries and patisseries throughout Italy and often enjoyed on Sundays or during special occasions.
I remember many Sunday lunches ending with one of these delicious pastries. Sunday lunches in our family were always a special moment shared with relatives or friends.
My parents and I would all help either in the kitchen or with setting the table while waiting excitedly for our guests to arrive.
Because of those memories, these Cannoncini alla Crema always remind me of my Mum and of those long family lunches gathered around the table.
They are very easy to make and taste wonderful freshly made, with crisp and flaky pastry on the outside and a creamy, silky filling inside.
What are Cannoncini alla Crema?
Cannoncini alla Crema are Italian puff pastry horns made by wrapping strips of pastry around metal moulds and baking them until they turn crisp and golden.
Once they’ve cooled, you fill them with silky crème pâtissière. They are especially popular in northern Italy and are often served in pastry shops alongside other small Italian pastries.
The name “cannoncini” comes from the Italian word for “little tubes” or “small cannons,” referring to their shape. You may also see them compared to cream horns.
Italian Cannoncini alla Crema usually have a lighter, crispier pastry and use classic custard filling instead of whipped cream.
Freshly made Cannoncini have a delicate flaky shell coated in sugar, with a smooth vanilla cream inside. They are often enjoyed with coffee, for celebrations, or as part of an Italian pastry spread.
Why We Love Homemade Cannoncini
- Homemade cannoncini feel more authentic because the pastry stays fresher and crisper than many bakery versions.
- Smaller pastry size makes them easy to serve for birthdays, holidays, and family lunches.
- Different fillings work well inside the pastry shells, which makes them easy to customise for different occasions.
Key Ingredients for Cannoncini alla Crema
Puff Pastry
Puff pastry gives cannoncini their crisp, flaky texture and delicate layers. A good-quality all-butter pastry works especially well here because it gives better flavour and colour. You can also use your own homemade puff pastry if preferred.
Granulated Sugar
Granulated sugar creates a thin caramelised coating around the pastry. It adds a light crunch and a subtle sweetness to the outside of the cannoncini.
Crème Pâtissière
Crème pâtissière brings a smooth, silky texture and delicate vanilla flavour to the centre of each pastry. Using your own homemade crème pâtissière gives the filling a fresher flavour and a richer texture.
Find the complete list with measurements in the recipe card below.
How to Make Cannoncini alla Crema
Step 1: Prepare my homemade crème pâtissière and allow it to cool completely.
Step 2: Cut the puff pastry into strips as long as the pastry sheet, or about 30 cm – 12 inches long and 2.5 cm – 1 inch wide.
Step 3: Wrap each strip of dough around a cannolo tube, slightly overlapping the pastry as you go. You can use 2 strips per tube or 1 strip if preferred. Make sure there are no gaps between the layers to help prevent the filling from leaking out later.
Step 4: Brush the outside of the rolled pastry strips with cold water and coat them with granulated sugar.
Step 5: Arrange them on a baking tray lined with baking paper, with the sugar-coated side facing up.
Step 6: Bake in a preheated oven at 200°C – 390°F for 10–15 minutes, or until golden brown and the sugar has melted.
Step 7: Once baked, carefully remove them from the cannolo tubes. The tubes will be very hot. Handle them carefully to avoid burns. Transfer the cannoncini to a wire rack and allow them to cool completely.
Step 8: Once cooled, transfer the crème pâtissière to a piping bag and fill the cannoncini.
Step 9: Serve immediately at room temperature.
Frequently Asked Questions
Metal moulds give the pastry its traditional horn shape and help it bake evenly. Cannoli tubes work well, too, if you already have them.
Yes, store-bought puff pastry works well for cannoncini. An all-butter puff pastry gives the best flavour and texture.
Filled cannoncini are best eaten within a few hours. After longer refrigeration, the pastry gradually softens from the custard filling.
Puff pastry holds its shape better when kept cold before baking and wrapped gently around the moulds without stretching the strips too tightly. If the pastry becomes too warm, it can shrink slightly in the oven.
Besides classic crème pâtissière, you can fill cannoncini with chocolate pastry cream, pistachio cream, Chantilly cream, or lightly sweetened mascarpone cream. Thicker fillings work best because they hold their shape inside the crisp pastry shells.
Extra Help from the Kitchen
Grease the Metal Moulds Lightly – A very thin coating of butter or oil helps the baked pastry slide off more easily without damaging the delicate layers.
Seal the Pastry Ends Well – Press the end of each pastry strip gently onto the mould to prevent it lifting during baking. Loose ends can open in the oven and affect the shape.
Cover the Custard While Cooling – Press plastic wrap directly onto the surface of the crème pâtissière while it cools to help prevent a skin from forming.
Pipe from Both Ends – Filling the cannoncini from each side distributes the custard more evenly through the centre and prevents empty gaps inside.
Remove the Pastry Carefully – Give the metal tube a slight twist before sliding it out of the baked cannoncini. This helps prevent the delicate pastry spirals from cracking or separating.
Use Even Pastry Strips – Keep the pastry strips similar in width for more even baking and a more consistent shape.
Variations and Twists
Fill with Pistachio Cream – Mix a little pistachio paste into the crème pâtissière or replace part of the custard with pistachio cream for a more nutty Italian bakery-style filling.
Pipe in Chocolate Pastry Cream – Replace the classic crème pâtissière with chocolate pastry cream for a more intense chocolate flavour while keeping the pastry crisp and light.
Finish with Icing Sugar – Dust the filled cannoncini lightly with icing sugar before serving for a more traditional bakery-style finish.
Dip the Ends in Chocolate – Dip one or both ends of the filled cannoncini in melted dark chocolate and let it set before serving.
Fill with Chantilly Cream – Swap the custard filling for lightly sweetened Chantilly cream for a lighter cream-filled pastry. Fill them shortly before serving to keep the pastry crisp.
Storage and Shelf Life
Store filled cannoncini in an airtight container in the refrigerator for up to 1 day, though the pastry will gradually soften once filled with crème pâtissière. Unfilled pastry shells keep better and can be stored at room temperature in an airtight container for up to 3 days.
Freeze the unfilled shells for up to 1 month, then thaw them at room temperature before serving. To bring back some crispness, warm the empty pastry shells briefly in the oven at 180°C – 350°F before filling.
More Italian Pastries and Creamy Desserts
Cannoncini alla Crema Recipe (Puff Pastry Filled with Crème Pâtissière)
Equipment
Ingredients
- 1 batch homemade crème pâtissière
- 2 sheets of homemade puff pastry (store-bought puff pastry also works well)
- water
- granulated sugar
Instructions
- Prepare my homemade crème pâtissière and allow it to cool completely.
- Cut the puff pastry into strips as long as the pastry sheet, or about 30 cm – 12 inches long and 2.5 cm – 1 inch wide.
- Wrap each strip of dough around a cannolo tube, slightly overlapping the pastry as you go. You can use 2 strips per tube or 1 strip if preferred. Make sure there are no gaps between the layers to help prevent the filling from leaking out later.
- Brush the outside of the rolled pastry strips with cold water and coat them with granulated sugar.
- Arrange them on a baking tray lined with baking paper, with the sugar-coated side facing up.
- Bake in a preheated oven at 200°C – 390°F for 10–15 minutes, or until golden brown and the sugar has melted.
- Once baked, carefully remove them from the cannolo tubes. The tubes will be very hot. Handle them carefully to avoid burns. Transfer the cannoncini to a wire rack and allow them to cool completely.
- Once cooled, transfer the crème pâtissière to a piping bag and fill the cannoncini.
- Serve immediately at room temperature.
Notes
- Fill the cannoncini just before serving to keep the pastry shells crunchy.
- If using frozen puff pastry, allow it to thaw according to package instructions before cutting.
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Excuse me for saying seriously they look burnt and the reason beeing is that this is no recipe in a recipe you do not just simply drop two sheets puff pastry that is a lazy option and quite frankly is why they look nothing like they should
Hi Steff
Thanks for your comment. They were not burnt. This is the way we make them in Italy: the sugar on the top is caramelized. If you read the recipe, I also give the option of making your own puff pastry. I have a tutorial for that on the site. Here’s the link: http://www.manusmenu.com/home-made-puff-pastry I often use home-made (which is obviously a better option), but not everyone has the time and skills to make their own puff pastry.
These are beautiful! I would love to make these treats. I see them in bakeries and I stare longingly, wishing that I could make them. Thank you for sharing this recipe. I think I may give this a try!
These remind me of cannoli which are very popular in the Philadelphia area and they look easier to make.
Gorgeous, I’ve always considered these an exclusive of the best pasticcerie, the Italian pastry shops, I’ve never dared making them at home. I should reconsider now that I can no longer find a proper pasticceria in the area where I live (Vancouver). Thanks Manu!
Oh my goodness Manu, I need one of these like now! They look amazing and perfect for Mother’s Day!
Gorgeous! I wish my mom had made these growing up. Most of our food came from boxes or cans.
Your photos are always stunning!
oh my goodness!!! stunning and absolutely beautiful Cannoncini alla Crema!!!!
These look so yummy! Not to mention totally fancy schmancy, way to go over the top for all the wonderful Mothers out there!
these look wonderful!
My entire family would go crazy for these! Amazingly yummy!!!
Well, hello there!! I will take a dozen please, drooling!!
Hi Manu,
the cannoncini looks devilishly tempting! I wish we had an Italian bakery nearby. No…maybe that wouldn’t be such a good idea. I’d look like a ballon.
Sooo very gourmet and gorgeous, Manu! Wish I could take a bite of that golden baked bliss with whipped cream right now!…Your children may have a hard time topping this wonder…But then again, the most precious gift they can give is their love, si?
These are absolutely beautiful! So perfect for Mother’s Day!
Ooh this looks absoutely delicious and a very special treat indeed 🙂 Craving for one right now!!!
I need to pick up some puff pastry, these look awesome. Beware, I might have to make up a special occasion to eat them though, yum 😉
What a beautiful dessert, Manu! I would love to finish a special family meal with your cannoncini!
WOW! I love these cookies! They are my favorite! Happy Mother’s Day!
I want one right now. You make these look like I am at an Italian Bakery. Well done.
These seriously look heavenly!
Your Cannoncini alla Crema look amazing! I never had one, but would love to try one or two or three! Great recipe! Happy Mother’s Day!!
Never had one, want one RIGHT NOW!
Oh, wow! I’m swooning over this amazing celebratory treat, Manu! Just gorgeous. Perfect way to honor your mother!! Happy Mother’s Day to you, too, my friend.