Instructions
Prepare the pastry horns:
- Preheat your oven to 400°F (200°C).
- Cut the puff pastry into long strips about 1 inch wide.
- Wrap each strip around metal cream horn molds, slightly overlapping as you go.
- Brush each roll with beaten egg and sprinkle lightly with sugar.
- Place them on a baking tray lined with parchment paper and bake for 12–15 minutes or until golden and crisp.
- Remove from oven and let them cool before gently taking off the molds.
Make the Italian cream:
- In a saucepan, heat milk until warm (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add the warm milk while whisking, then pour the mixture back into the pan.
- Cook over medium heat, stirring constantly, until it thickens.
- Remove from heat, stir in butter and vanilla, and let it cool completely.
Assemble the Cannoncini:
- Fill a piping bag with the cooled cream and carefully pipe it into each pastry horn.
- Dust with powdered sugar for a final touch.
Optional Twist
Add a teaspoon of coffee or lemon zest to the cream for a delightful flavor variation.
Tip
Store them in the fridge for up to two days — though they’re best enjoyed the same day for maximum crispness!
Each bite of these Italian Cream Stuffed Cannoncini feels like a little trip to Italy — sweet, delicate, and made with love. 
