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Golden puff pastry cannoncini served with hot tea and a blue ceramic coffee pot.

Cannoncini alla Crema Recipe (Puff Pastry Filled with Crème Pâtissière)

Crisp, flaky pastry wrapped around silky crème pâtissière gives Cannoncini alla Crema their classic Italian bakery texture, with caramelised edges and creamy filling.

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 25 cannoncini
Author: Manuela Zangara

Ingredients

Instructions

  1. Prepare my homemade crème pâtissière and allow it to cool completely.

  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.

  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.
  4. Brush the outside of the rolled pastry strips with cold water and coat them with granulated sugar.
  5. Arrange them on a baking tray lined with baking paper, with the sugar-coated side facing up.
  6. Bake in a preheated oven at 200°C – 390°F for 10–15 minutes, or until golden brown and the sugar has melted.
  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.
  8. Once cooled, transfer the crème pâtissière to a piping bag and fill the cannoncini.
  9. Serve immediately at room temperature.

Recipe 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.