Recipe Overview
Cannoncini are classic Italian pastry horns made from thin strips of puff pastry wrapped around metal molds, chilled, baked until crisp and golden, then filled with silky pastry cream and finished with powdered sugar. The contrast between fragile laminated pastry and smooth chilled cream makes them especially sensitive to timing: shells should remain dry and crisp, and filling is best done close to service.
Chef Notes
Bake the shells until fully crisp and cool them completely before filling. Hold unfilled shells airtight. Fill as close to service as possible so the pastry stays crunchy. Dust with powdered sugar at the last moment.
Connected Experience
Changing servings updates the ingredient quantities, inventory preview, production labor allocation, and live recipe costing. Puff pastry and pastry cream are treated as prepared components so their own raw ingredients and upstream labor can flow into Cannoncini cost without double-counting.
Ingredients
-
Puff Pastry
— 454 g
· prepared puff pastry; roll thinly and cut into strips
prepared_puff_pastry
-
Pastry Cream
— 480 g
· chilled pastry cream; prepared component
prepared_pastry_cream
-
Powdered Sugar / Zucchero a Velo
— 16 g
· for final dusting
powdered_sugar
Preparation
- Preheat the oven to 300°F (150°C). Grease the cannoncini cone molds lightly.
- Roll the puff pastry thinly and cut it into wide, even strips.
- Wrap each strip around a prepared cone mold, overlapping the pastry slightly so the horn keeps its shape.
- Brush the wrapped pastry lightly with butter if desired for the original preparation, then refrigerate the shaped horns for 30 minutes before baking.
- Bake with low or no fan for about 20 minutes, or until the pastry is evenly golden, crisp, and fully baked.
- Cool completely, then carefully remove the metal molds.
- Transfer chilled pastry cream to a piping bag and fill each cooled shell close to service.
- Dust with powdered sugar immediately before serving.
Service Suggestions
- Fill close to service for maximum crispness.
- Dust with powdered sugar immediately before serving.
- For a bakery presentation, chopped toasted hazelnuts or a fine chocolate stripe may be used as an optional finish.
Dietary / HACCP Notes
- Vegetarian; contains dairy, egg, and gluten through the prepared components.
- Keep pastry cream refrigerated at safe cold-holding temperature until filling.
- Cool baked shells fully before filling to prevent condensation and texture loss.
- Do not hold filled cannoncini for extended periods at room temperature.
| Calories | 220 |
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fat | 14 g |
| Fiber | 1 g |
| Cholesterol | 35 mg |
| Sodium | 135 mg |