Italian cream horns (Print)
Golden, flaky pastry packed with sweet vanilla cream, topped off with powdered sugar. A delightful homemade version of a classic Italian treat.
# Ingredients:
→ Custard Filling Essentials
01 -
3 yolks from large eggs
02 -
1/2 cup (100g) of white sugar
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8 oz (235 ml) of milk
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1 tsp vanilla extract
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3 tablespoons (30g) of plain flour
→ For the Pastry Shells
06 -
One sheet of puff pastry (about 8 oz or 225g), thawed
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A quarter-cup (50g) of granulated sugar
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1 whole egg for brushing
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Powdered sugar, for sprinkling
# Steps:
01 -
Pour the milk into a saucepan and warm it gently—don’t let it bubble. In another bowl, whisk up the egg yolks with sugar, flour, and vanilla until it’s smooth and pale. Slowly stream in the warm milk while keeping the whisk moving to avoid lumps. Return this mix to the pan and cook steadily over medium heat, stirring every second, until it thickens like soft pudding. Move your custard to a bowl, press plastic wrap right onto the surface to block any skin from forming, and chill in the fridge for about an hour.
02 -
Set your oven to 400°F (200°C). Sprinkle some sugar on your worktop, then roll out the defrosted puff pastry to around 9x12 inches. Slice it into 12 equal strips. Wrap each strip around cannoli molds, overlapping the edges a little as you go. Lay them on a baking tray covered with parchment paper, with the seams facing down. Mix the egg with a tiny splash of water and lightly brush it all over the wrapped pastry. Bake for 15-20 minutes until puffed up and beautifully golden-brown. Cool for a bit, then carefully wiggle the molds free.
03 -
When both the shells and cream are nicely chilled, load the custard into a piping bag. Squeeze plenty into each pastry tube from both ends, so there’s no empty space in the middle. Sprinkle powdered sugar on top just before serving to add a sweet finishing touch. And that’s it—you’re ready to enjoy these flaky, creamy delights!
# Notes:
01 -
Indulge in these delicious cream-filled puff pastries, a classic Italian dessert that feels fancy yet is easy to make. Perfectly crispy on the outside and filled with silky custard, it’ll feel like a slice of Italy has landed in your kitchen.
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To make this gluten-free, switch regular flour with a reliable gluten-free alternative, and hunt for gluten-free puff pastry. Handle the dough gently since it tends to break more easily, but trust me, the end result is worth it!