Cream Horns

Cream Horns—known in Italy as cannoncini—are the answer when you want an impressive pastry without the fuss. They’re crisp, golden, and deceptively easy to make at home with just a few simple tools and ingredients.

Who doesn’t love a crispy pastry with a creamy filling? That’s why Cream Horns are so popular! Using store-bought puff pastry and your choice of fillings, these pastries can be anything from super simple to delightfully decadent.

These gorgeous pastries are easy to make. All you need are metal molds used to shape the classic cone form, which you can find in most kitchenware stores or online. Strips of puff pastry are wrapped around the molds and baked until golden and crisp, creating the perfect hollow for delicious, creamy fillings.

Why you’ll love this recipe

• Impressive but simple: My mini Cream horns are delicate, bite-sized pastries—about 2 inches (5cm) long—that look impressive but are simple to make. Of course, you can make a larger size too!
• Italian favorite: Known as cannoncini in Italy, they’re a beloved treat often served after Sunday lunch and found in pastry shops all over the country.
• Versatile: Made with puff pastry and shaped into crisp, golden cones, they’re the perfect base for a variety of delicious fillings.
• Variable: You can fill them with whipped cream, pastry cream, mascarpone cream, or even Italian meringue buttercream.
• Extra special: Add a touch of jam or top with fresh fruit like raspberries or strawberries for an extra-special finish.
• Endless possibilities: These pastries are incredibly versatile—the filling options are only limited by your imagination!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Store-bought puff pastry: Buy the pastry that is pre-rolled to save extra fuss.
• Powdered sugar: This is also known as confection’s sugar or icing sugar in some countries.
• Butter: You’ll just need a little for greasing the molds.
• Milk: This is for glazing the pastry before baking. Use whatever milk you have.
• Filling – The choice is yours. I like to use a very small amount of raspberry jam or jelly in the bottom of the puff pastry cone, then top it with my choice of cream filling, which could be whipped cream, buttercream, or Italian pastry cream
• Fresh raspberries: These are not absolutely necessary, but they add a little bit of color and extra flavor.

How to make cream horns

Use store-bought, pre-rolled puff pastry sheets for an easy shortcut. I use 9-inch (23cm) square sheets for convenience. Preheat the oven and line baking sheets with non-stick parchment paper.

• Cut the pastry into strips.
• Wind the strips around buttered cream horn molds.
• Bake until golden and crisp.
• When cool, fill as desired.

Marcellina’s Hint: I have provided a recipe for an old-fashioned buttercream if you would prefer.  This is a pastry that will freeze very well when made with buttercream.

Storage

Store unfilled pastries for 3 days in an airtight container. To keep for longer, freeze for up to a month in an air-tight container. Buttercream can be prepared several days in advance, but must be whipped again to make it creamy and pipeable.

Equipment

Molds for this pastry are available at good kitchenware stores or online.

Tips for success

• Puff pastry will be easier to handle if kept cool. If the weather is warm or you find that the pastry becomes hard to handle, return it to the fridge to chill. This will make it easier to use.
• When baking, be sure to put the pastry end side down so that it doesn’t pop up during cooking.

FAQ

Serving Suggestion

Serving is easy – filled with cream and fruit, these Italian cannoncini are the perfect dessert! Cream Horns will have everyone coming back for seconds. If you like this kind of dessert, I know you would also love my krumkake. Try it sometime!

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