Saturday, July 20 2024

These delicious treats are a perfect blend of crisp, flaky puff pastry filled with velvety custard, offering a delicious contrast of textures and flavors that will impress any guest.

Imagine a delicate horn of puff pastry, whose golden, buttery layers crunch with every bite, enclosing a smooth, rich custard infused with the fragrant essence of vanilla and a hint of lemon.

Whether served as a sophisticated dessert at a dinner party or as a luxurious treat for afternoon coffee, these cannoncini will captivate and satisfy even the most discerning palates.






Makes about 10 cannoncini


For the puff pastry

  • 1 sheet of puff pastry (store-bought or homemade)

For the custard cream

  • 2 cups whole milk
  • 1 vanilla pod-bean(or 1 teaspoon vanilla extract)
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • Zest of 1 lemon (optional)

For decoration

  • Powdered sugar, as needed


  • Metal cone molds for cream horns (or make cones from aluminum foil)
  • Pastry bag (sac à poche)




Preparing the custard

Heat the milk: In a saucepan, heat the milk with the vanilla pod split lengthwise (or vanilla extract).

If lemon zest is used, add it now.

Bring almost to a boil, then remove from heat and let steep for about 10 minutes.

Prepare the custard base:

In a bowl, beat the egg yolks with the sugar until light and creamy. Add the flour and mix well.

Combine the milk:

Remove the vanilla pod (and lemon zest, if used) from the milk. Slowly pour the hot milk into the egg mixture, stirring constantly.

Cook the custard:

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens.

Once thickened, transfer the custard to a bowl, cover with clingfilm directly on top, and let it cool completely.

Preparing the puff pastry horns

Prepare the puff pastry:

Roll out the puff pastry and cut into strips about 1 inch wide.

Wrap the cones:

Wrap the puff pastry strips around the metal cone molds, overlapping the edges slightly to prevent them from opening during baking.

Bake the puff pastry horns:

Place the dough-wrapped cones on a baking sheet lined with baking paper.

Bake in a preheated 400° oven for about 15 to 20 minutes, or until golden brown and crisp.

Allow to cool completely before removing the metal cones.

Filling the shortbread horns:

Once the shortbread horns are completely cooled, fill a pastry bag with custard and pour it into the horns.

Decorate: Dust with powdered sugar.


You can add a little whipped cream to the custard to make it even fluffier.
The custard horns are best enjoyed fresh, but can be stored in the refrigerator for up to a day.
Enjoy your delicious cream-filled puff pastry horns!

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