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Golden Citrus Bliss: Italian Lemon Cream Stuffed Cannoncini

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!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 –8 cannoncini
Course: Dessert
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

1. Make the Lemon Cream:
  1. In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
  2. Gradually whisk in the milk, ensuring there are no lumps.
  3. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
  4. Remove from heat and stir in butter, lemon zest, lemon juice, and vanilla extract.
  5. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
2. Prepare the Cannoncini Shells:
  1. Preheat oven to 375°F (190°C).
  2. Roll out the puff pastry and cut into 1-inch-wide strips.
  3. Wrap each strip around a cream horn mold, slightly overlapping.
  4. Brush with egg wash and sprinkle with sugar.
  5. Bake for 15–18 minutes until golden brown.
  6. Cool slightly, then gently remove from the molds.
3. Assemble the Cannoncini:
  1. Transfer the chilled lemon cream to a piping bag.
  2. Pipe the cream into the cooled pastry shells, filling them generously.
  3. 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.