Golden Citrus Bliss: Italian Lemon Cream Stuffed Cannoncini

There is something magical about the aroma of fresh pastries wafting through the air, filling a home with warmth and anticipation. Growing up, Sunday afternoons were always reserved for baking with my grandmother, an Italian woman whose hands seemed to hold the secrets of generations past. She never measured ingredients with cups or spoons, but rather with instinct—a pinch of this, a handful of that—until the kitchen was filled with the comforting scents of sugar, butter, and citrus.

One of my favorite moments was watching her prepare the filling for our beloved cannoncini. While most people associate these delicate puff pastry horns with custard or chocolate cream, in our home, the star was always lemon. It was a nod to the sun-kissed lemon groves of Southern Italy, where my great-grandparents once lived, and to the philosophy that the simplest ingredients—eggs, sugar, and fresh lemons—could create something extraordinary.

Today, every time I bite into a crisp, golden cannoncino filled with silky lemon cream, I am transported back to those carefree afternoons in my grandmother’s kitchen. It is a reminder that food is more than sustenance; it is a connection to our past, a celebration of tradition, and a way to bring people together.

If you have never tried making Italian Lemon Cream Stuffed Cannoncini at home, you are in for a treat. Let’s explore what makes this dessert so special, from its rich history to its irresistible flavors.

The Story Behind Cannoncini: A Pastry with a Rich Heritage

Cannoncini, also known as “cream horns,” are a staple of Italian pastry shops, particularly in the northern regions of Italy. The name “cannoncino” (plural: cannoncini) means “small cannon,” referring to their tubular shape. Traditionally, they are made with flaky puff pastry wrapped around metal molds, baked until golden, and then filled with a variety of creams.

While custard (crema pasticcera) is the most common filling, variations include chocolate, hazelnut, and, of course, lemon. The use of lemon cream is particularly popular in Southern Italy, where citrus fruits thrive and are a fundamental part of the region’s culinary identity.

What makes cannoncini so beloved is their perfect balance of textures—the crispness of the pastry shell giving way to the rich, velvety filling inside. Each bite is an experience, a contrast of crunch and creaminess that keeps you coming back for more.

Why Lemon Cream? The Power of Citrus in Italian Desserts

Lemon plays a crucial role in Italian desserts, adding brightness and depth to everything from cakes to gelato. The lemon cream filling in these cannoncini is not just an alternative to traditional custard; it is a celebration of citrus. Here’s why lemon is a perfect match for this dessert:

• A Refreshing Contrast – The tanginess of the lemon cuts through the richness of the cream, preventing it from being overly sweet or heavy.
• Aromatic and Inviting – The natural oils in lemon zest enhance the pastry’s fragrance, making each bite more enticing.
• Ties to Italian Tradition – Lemons, particularly those from the Amalfi Coast and Sicily, are highly prized in Italian cuisine. Using lemon in desserts is a way of paying homage to this heritage.

Unlike a standard pastry cream, which can sometimes feel dense, lemon cream is light, smooth, and bursting with flavor. It complements the delicate crispness of the cannoncini shells beautifully, making this version a standout.

Ingredients

For the Lemon Cream

For the Cannoncini

Directions

Step 1: Prepare the Lemon Cream

1. In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Gradually add the milk while whisking to prevent lumps.
3. Place the saucepan over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes).
4. Remove from heat and stir in the butter, lemon zest, lemon juice, and vanilla extract.
5. Transfer the cream to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and refrigerate until chilled.

Step 2: Prepare the Cannoncini Shells

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet and cut it into 1-inch-wide strips.
3. Wrap each strip around a metal cream horn mold, slightly overlapping the edges.
4. Brush with egg wash and sprinkle with sugar for extra crispiness.
5. Bake for 15–18 minutes or until golden brown and puffed.
6. Let them cool for a few minutes, then gently remove the molds.

Step 3: Assemble and Serve

1. Transfer the chilled lemon cream to a piping bag fitted with a round tip.
2. Pipe the cream into the cooled pastry shells, filling them generously.
3. Dust with powdered sugar and serve immediately for the best texture.

Nutritional Information (Per Serving – Approx. 1 Cannoncino)

Expert Tips for the Perfect Cannoncini

If this is your first time making Italian Lemon Cream Stuffed Cannoncini, here are some expert tips to ensure success:

1. Keep the Puff Pastry Cold

For the flakiest, crispiest pastry, always work with cold puff pastry. If it gets too soft while shaping, place it in the refrigerator for a few minutes before baking.

2. Use Fresh Lemons Only

Bottled lemon juice will never compare to the bright, aromatic flavor of fresh lemons. Use both the juice and the zest to get the most depth of flavor in your cream.

3. Whisk Constantly for a Smooth Cream

When making the lemon cream, continuous whisking prevents lumps and ensures a silky texture. Cooking over medium heat helps control the thickening process.

4. Let the Pastry Cool Completely Before Filling

Hot pastry can cause the cream to melt and become runny. Be patient—allow the shells to cool before piping in the filling.

5. Serve Fresh for the Best Texture

Cannoncini are at their best when freshly filled. If you need to store them, keep the pastry and filling separate and assemble just before serving.

FAQs: Your Cannoncini Questions Answered

Q: Can I make the lemon cream ahead of time?

Yes! The lemon cream can be made up to two days in advance. Store it in an airtight container in the refrigerator, and give it a quick whisk before piping it into the pastry.

Q: What can I use if I don’t have metal cream horn molds?

If you don’t have cream horn molds, you can create makeshift molds by wrapping aluminum foil around a wooden spoon handle or rolling strips of parchment paper into tubes.

Q: Can I use store-bought puff pastry?

Absolutely! Store-bought puff pastry works perfectly and saves time. Just make sure to choose a high-quality brand for the best flavor and texture.

Q: How do I prevent the pastry from unrolling during baking?

When wrapping the puff pastry around the mold, slightly overlap the edges and press them gently to seal. Brushing with egg wash also helps hold everything together.

Q: How should I store leftovers?

Filled cannoncini should be eaten the same day for the best texture. If you must store them, keep them in an airtight container in the refrigerator for up to 24 hours, but expect some loss of crispness.

Q: Can I make these dairy-free?

Yes! Use a plant-based butter alternative in the lemon cream, and ensure your puff pastry is dairy-free. The results will still be delicious!

A Sweet Conclusion: More Than Just a Dessert

Italian Lemon Cream Stuffed Cannoncini are more than just pastries—they are a bite of tradition, a taste of sunshine, and a way to create lasting memories in the kitchen. Whether you are making them for a special occasion or simply to satisfy a sweet craving, they bring a touch of Italian elegance to any table.

The combination of flaky, golden pastry and vibrant lemon cream is proof that the simplest ingredients can create something truly extraordinary. Just as my grandmother once taught me, the joy of baking is not just in the final product, but in the process—the mixing, the waiting, the first delicious bite.

So, gather your ingredients, roll out that puff pastry, and let your kitchen fill with the warm, citrusy aroma of these irresistible treats. One bite, and you might just find yourself transported to an Italian pastry shop or, perhaps, to your own cherished memories of baking with loved ones.

Golden Citrus Bliss: Italian Lemon Cream Stuffed Cannoncini

Print Recipe

Crispy, golden puff pastry horns filled with luscious, tangy lemon cream—these Italian Lemon Cream Stuffed Cannoncini are a delightful balance of crunch and silkiness. Inspired by classic Italian pastry traditions, this easy-to-make dessert brings a burst of citrusy sunshine to every bite. Perfect for special occasions or as an indulgent afternoon treat!

• Author: Amal
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6–8 cannoncini 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-Inspired

Ingredients

Scale 1x2x3x

For the Lemon Cream:

• 4 large egg yolks
• 1/2 cup granulated sugar (100 g)
• 1/4 cup cornstarch (30 g)
• 1 1/2 cups whole milk (360 ml)
• 2 tbsp unsalted butter (28 g)
• 1 tbsp lemon zest (from 1 lemon)
• 1/4 cup fresh lemon juice (60 ml)
• 1/2 tsp vanilla extract

For the Cannoncini Shells:

• 1 sheet puff pastry (thawed if frozen)
• 2 tbsp granulated sugar
• 1 egg + 1 tbsp water (for egg wash)
• Powdered sugar (for dusting)

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Instructions

1. Make the Lemon Cream:

• In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
• Gradually whisk in the milk, ensuring there are no lumps.
• Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
• Remove from heat and stir in butter, lemon zest, lemon juice, and vanilla extract.
• Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.

2. Prepare the Cannoncini Shells:

• Preheat oven to 375°F (190°C).
• Roll out the puff pastry and cut into 1-inch-wide strips.
• Wrap each strip around a cream horn mold, slightly overlapping.
• Brush with egg wash and sprinkle with sugar.
• Bake for 15–18 minutes until golden brown.
• Cool slightly, then gently remove from the molds.

3. Assemble the Cannoncini:

• Transfer the chilled lemon cream to a piping bag.
• Pipe the cream into the cooled pastry shells, filling them generously.
• Dust with powdered sugar before serving.

Notes

• For extra crunch, sprinkle the pastry with sugar before baking.
• No cream horn molds? Make DIY molds using aluminum foil wrapped around a wooden spoon handle.
• Make-ahead option: The lemon cream can be prepared up to two days in advance and stored in the fridge.
• Best served fresh! The pastry stays crisp if filled just before serving.