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Stuffed Cannoncini (Cream Horns)
Introduction and Origin
Cannoncini, meaning “little cannons” in Italian, are a beloved traditional pastry known for their crisp, golden, flaky exterior and their soft, luscious cream filling. Originating from Northern Italy, these pastries are a staple of Italian patisseries and are often enjoyed during Sunday gatherings, holidays, or special occasions. The name refers to the rolled, tubular shape of the pastry, which resembles a small cannon.
Cultural Significance
Cannoncini hold a special place in Italian dessert culture. They are a symbol of celebration, indulgence, and craftsmanship — a pastry that requires care and precision to achieve perfect layers. Often paired with an espresso or cappuccino, they represent the Italian philosophy of dolce far niente — the sweetness of doing nothing — encouraging you to slow down and savor life’s small pleasures.
Ingredients Quantity
For the Pastry (Pasta Sfoglia):
- 1 ¼ cups (160 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- ⅓ cup (80 ml) ice cold water
OR - 1 package (17.3 oz) store-bought puff pastry, thawed
For the Mold & Baking:
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
- Cannoncini metal molds (recommended for best shape)
For the Classic Chantilly Cream Filling:
- 1 cup (240 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Additions
- Pastry Cream (Crema Pasticcera): Rich, egg-based custard for a more traditional Italian filling.
- Ricotta Cream: Sweetened ricotta with chocolate chips and orange zest for a Sicilian twist.
- Nutella: For a quick, chocolate-hazelnut version.
- Chocolate Mousse: For an ultra-decadent and elegant dessert variation.
- Fresh Berries: Garnish with raspberries, strawberries, or blueberries for a fresh pop of flavor.
Tips for Success
- Keep the pastry cold: Cold butter equals flakier pastry. Chill your dough if it starts to warm up.
- Work quickly: Overworking puff pastry can reduce its rise.
- Use metal molds: They ensure a uniform, hollow shape and make filling easy.
- Avoid overfilling: Add cream just before serving to prevent sogginess.
- Dust with sugar before baking: This creates a caramelized, crisp exterior.
Instructions
- Prepare the Pastry Dough (if homemade):
- Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water and mix just until dough comes together.
- Form into a rectangle, wrap in plastic wrap, and refrigerate at least 1 hour.
- Roll and fold dough 3–4 times (classic puff pastry technique), chilling between folds.
- Prepare the Shells:
- Roll out puff pastry (homemade or store-bought) into a thin sheet.
- Cut into 1-inch-wide strips.
- Wrap strips around metal cannoncini molds, overlapping slightly.
- Brush with egg wash and sprinkle with granulated sugar.
- Bake:
- Place on a baking sheet lined with parchment paper.
- Bake at 400°F (200°C) for 15–20 minutes or until golden brown and puffed.
- Allow to cool completely before removing molds.
- Prepare Chantilly Cream:
- In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble:
- Transfer cream to a piping bag.
- Pipe cream into cooled pastry shells, filling both ends.
- Serve:
- Dust with powdered sugar or drizzle with melted chocolate for presentation.
- Enjoy immediately for the crispiest texture.
Description
These Cannoncini are delightfully crisp on the outside, tender and buttery on the inside, and filled with silky Chantilly cream that melts in your mouth. Each bite delivers a satisfying crunch followed by a smooth, creamy sweetness that pairs perfectly with coffee or tea.
Nutritional Information (Approx. per piece, based on 12 cannoncini)
- Calories: ~180
- Protein: 3 g
- Fat: 12 g
- Carbohydrates: 14 g
- Sugar: 5 g
- Cholesterol: 40 mg
- Sodium: 90 mg
(Values may vary depending on filling choice and portion size.)
Conclusion
Stuffed Cannoncini are a perfect example of Italian pastry artistry — simple yet elegant, and endlessly customizable. Whether you choose classic Chantilly cream, rich custard, or playful Nutella, these pastries are a guaranteed crowd-pleaser and a true expression of culinary joy.
Recommendation
Serve Cannoncini as part of a dessert platter at a dinner party or as an afternoon treat with coffee. They’re also a lovely addition to brunch or holiday tables, bringing a touch of Italian elegance to the spread.
Embracing Healthful Indulgence
You can enjoy Cannoncini more mindfully by:
- Using light whipped cream or Greek yogurt cream for a lighter filling.
- Opting for mini cannoncini for smaller, portion-controlled servings.
- Pairing with fresh fruit to balance sweetness naturally.
- Savoring them slowly, turning them into a true moment of indulgence rather than a quick bite.
This allows you to celebrate tradition while keeping your wellness goals in mind.
Would you like me to include a no-bake version (using store-bought pastry horns or waffle cones) for a super quick and easy alternative?