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You are here: Home / Gluten Free / CANNONCINI RECIPE (Italian cannoli alla crema) – all you need to know!

CANNONCINI RECIPE (Italian cannoli alla crema) – all you need to know!

10/22/2018 by Filippo Trapella 15 Comments

The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

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CANNONCINI INGREDIENTS:
• 1 sheet pastry dough 9X9-inches square
• 12 Cannoncini molds
• 1 cup (210 g) caster sugar
• 1 egg

PASTRY CREAM INGREDIENTS:
• 4 egg yolks
• 7 oz (200 ml) whole milk
• 1.5 oz (45 ml) heavy cream
• 5 tbsp (70 gr) caster sugar
• 2.5 tbsp (25 gr) cornstarch
• 1/4 lemon peels
• 2 drops vanilla extract

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

ORIGIN OF CANNONCINI ALLA CREMA

The Cannoncini (sing. Cannoncino) are sweet pastries, typical of Piedmont, but incredibly popular in several Northern and Central Italian regions. Outside Piedmont, they are also called Cannoli, but they are very different from the classic Sicilian Cannoli.

The classic fillings are mainly four: Pastry Cream (the most popular), Zabaglione, Chocolate Cream, and Pistachio Cream.

The pastry horns are commonly filled with cream just before serving, or at least a few hours before serving.

Some chefs prefer to add a sprinkle of powdered sugar over the Cannoncini.

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

PASTRY CREAM

First, pour the milk in a pot along with the heavy cream, the peels of 1 lemon and the vanilla extract. Place the pot over medium heat until the liquid reaches 165°-170° F, then turn off the flame and cover with a lid.

Then, whisk the yolks along with the sugar until pale yellow and fluffy, then add the cornstarch a tbsp at a time and keep whisking until well consistent. At this point add the hot milk and cream infuse (discarding the lemon peels) and continue whisking.

Finally, pour the mixture again into the pot and place over medium heat: keep wishing until thick (about 5 minutes).

Once ready, pour the pastry cream in a bowl and cover with plastic wrap until reaches room temperature, then store into the fridge up to 48 hours.

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

CANNONCINI SHELLS

The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.

First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,

Now, roll down the pastry dough sheet 9×9 inches per side on a wooden board. Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

Let’s prepare the first “Cannoncino”: press the edge of the dough ribbon against the tip of the horn mold lightly, then wrap the ribbon around the mold overlapping e little the strip. Now, roll the pastry horns into the sugar then place over a baking tray lined with parchment paper.

Repeat the process for all the pastry ribbons, then bake into the oven pre-heated to 390° F (200° C) for about 20 minutes, until golden brown.

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

FILLING AND SERVING CANNONCINI

Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.

Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.

Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

PRINTABLE RECIPE

5.0 from 3 reviews
CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!
 
Print
Prep time
40 mins
Cook time
20 mins
Total time
1 hour
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • CANNONCINI INGREDIENTS:
  • 1 sheet pastry dough 9X9-inches square
  • 12 Cannoncini molds
  • 1 cup (210 g) caster sugar
  • 1 egg
  • PASTRY CREAM INGREDIENTS:
  • 4 egg yolks
  • 7 oz (200 ml) whole milk
  • 1.5 oz (45 ml) heavy cream
  • 5 tbsp (70 gr) caster sugar
  • 2.5 tbsp (25 gr) cornstarch
  • 1/4 lemon peels
  • 2 drops vanilla extract
Instructions
  1. PASTRY CREAM
    First, pour the milk in a pot along with the heavy cream, the peels of 1 lemon and the vanilla extract. Place the pot over medium heat until the liquid reaches 165°-170° F, then turn off the flame and cover with a lid.
    Then, whisk the yolks along with the sugar until pale yellow and fluffy, then add the cornstarch a tbsp at a time and keep whisking until well consistent. At this point add the hot milk and cream infuse (discarding the lemon peels) and continue whisking.
    Finally, pour the mixture again into the pot and place over medium heat: keep wishing until thick (about 5 minutes).
    Once ready, pour the pastry cream in a bowl and cover with plastic wrap until reaches room temperature, then store into the fridge up to 48 hours.
  2. CANNONCINI SHELLS
    The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.
    First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,
    Now, roll down the pastry dough sheet 9x9 inches per side on a wooden board. Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.
    Let's prepare the first "Cannoncino": press the edge of the dough ribbon against the tip of the horn mold lightly, then wrap the ribbon around the mold overlapping e little the strip. Now, roll the pastry horns into the sugar then place over a baking tray lined with parchment paper.
    Repeat the process for all the pastry ribbons, then bake into the oven pre-heated to 390° F (200° C) for about 20 minutes, until golden brown.
  3. FILLING AND SERVING CANNONCINI
    Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.
    Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.
    Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!
3.5.3251

TAKE A LOOK AT THIS!

CREMA CATALANA RECIPE & HISTORY – Spanish pastry cream with caramel crust
CREMA CATALANA RECIPE & HISTORY - Spanish pastry cream with caramel crust

CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

Filed Under: Desserts, Gluten Free, My Authentic Italian Recipes, Recipes, Vegetarian Tagged With: cannoli, cannoncini, cream, crema, dessert, eggs, gluten free, italian, Italiy, pastry cream, Piedmontese, sweet, traditional, vegetarian

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Comments

  1. Karly says

    10/24/2018 at 4:47 pm

    Oh my this look amazing! I would love to make these!

    Reply
    • Filippo Trapella says

      10/24/2018 at 4:50 pm

      Thanks Karly,
      Let me know!

      Happy cooking 🙂

      F.

      Reply
  2. chrissy says

    10/25/2018 at 8:02 pm

    looks soo yummy!!

    Reply
    • Filippo Trapella says

      10/25/2018 at 8:13 pm

      thank you Chrissy!

      Happy cooking 🙂

      F.

      Reply
  3. Paul says

    10/27/2018 at 7:02 pm

    Just found your site and am going through your recipes, need to get the horn molds and will make these sweet goodies.

    Reply
    • Filippo Trapella says

      10/27/2018 at 9:16 pm

      thanks for your words Paul!

      If you have some questions, let me know

      Happy cooking 🙂

      F.

      Reply
  4. BIANCA says

    11/29/2018 at 5:55 pm

    Great recipe.

    Reply
    • Filippo Trapella says

      11/30/2018 at 10:51 am

      Thanks Bianca!

      Happy cooking 🙂

      F.

      Reply
  5. Eugene Bonacci says

    12/01/2018 at 7:33 am

    Great send more

    Reply
  6. Karen says

    12/31/2018 at 10:03 am

    This is the first recipe I’ve found for this delicious Italian pastry. It’s not very common but wonderful!
    Thank you

    Reply
    • Filippo Trapella says

      01/01/2019 at 7:32 am

      Thank you Karen!
      Happy new year 🙂

      F.

      Reply
  7. Tricia says

    01/28/2019 at 9:51 am

    What brand of pastry dough was used and is this a fillo dough pastry? I want to make them but don’t know where to purchase the dough.

    Reply
    • Filippo Trapella says

      01/28/2019 at 10:45 am

      Hi Tricia,

      It’s not fillo, it’s puff pastry dough. I used the brand of the picture.

      Happy cooking!
      F.

      puff pastry dough

      Reply
  8. Neely says

    02/08/2019 at 11:12 pm

    have you ever made a chocolate filling??

    Reply
    • Filippo Trapella says

      02/09/2019 at 1:17 am

      Yep Neely, they taste delicious!

      Happy cooking 🙂

      F.

      Reply

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