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Golden Citrus Bliss: Italian Lemon Cream Stuffed Cannoncini

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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.

Find it online: https://friendlywell.com/golden-citrus-bliss-italian-lemon-cream-stuffed-cannoncini/