Description
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!
Ingredients
Scale
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)
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired