Cream Horns Recipe
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5.0
6 reviews
Excellent
Cream Horns Recipe
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Cannoncini known as Italian cream horns are made of crispy puff pastry and filled with luscious, creamy Italian Pastry Cream filling. You can use chocolate, vanilla, or this pistachio cream filling for these delicious treats. You can also use cannoli filling. Bring a taste of an Italian bakery in your home with this delcious and light cannoncini recipe!
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Ingredients
Cream Filling
- Use any of the pastry cream filling recipes you like: Best Italian Pistachio Cream Italian Chocolate Pastry Cream (Crema Pasticcera)
For the Cannoncini
- 1 heet puff pastry defrosted (about 225 g)
- 1 egg well beaten (for egg wash)
- powdered sugar for dusting
Instructions
Cream Filling
- See step by step instructions and recipe for Best Italian Pistachio Cream.
- Make the pastry cream, cover with plastic wrap, and leave in fridge until needed.
- Heat oven to 475 F. Line a baking sheet with parchment paper and set aside. Place the horn molds in a shallow dish and spray them with cooking spray on all sides. Set aside.
- Lay your puff pastry on a well floured surface and lightly brush all over with egg wash. Cut into twelve ¾-inch-wide strips.
- Start wrapping the puff pastry around the molds. Starting at the pointed end of the cone mold, wrap the dough strips around the mold, overlapping slightly and lightly stretching the dough to wrap about half way up the mold (if you have longer strips it may reach the end). Press the last part unto the mold well to seal.
- Place seam side down onto a parchment-lined sheet pan. Sprinkle generously all over with powdered sugar. (TIP: keep the egg wash away from the mold, or it will make it harder to remove the pastry horn from the mold once baked)
- Bake for about 15-20 minutes until golden on top. Let the puff pastry cool for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, use a the sharp end of a knife and very gently wiggle it in between the pastry and the mold until it comes off.
- Just before serving, fill the pastry with the cream using a piping bag. Enjoy!
Notes
- Keep the puff pastry dough cold! Otherwise, the dough will start to lose consistency.
- Use egg wash to keep the shells on the molds. If you skip this step, the puff pastry will explode out of the mold (trust me, I know from experience!)
- Make the Pistachio Cream ahead of time. Since it needs to cool, it will be ready right when you need it!
- Fill the shells right before serving. If you fill them too early, they risk getting soggy.
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.002g
Cholesterol
50mg
(17%)
Sodium
115mg
(5%)
Potassium
163mg
(5%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
148IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 115mg | 5% |
| Potassium | 163mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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