Canoncini filled with Italian cream


  • 1 cup heavy cream
  • 1 sheet puff pastry (thawed if frozen)
  • 1/4 cup powdered sugar
  • 1/4 cup chocolate chips (optional, for garnish)
  • 1 teaspoon vanilla extract


Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the puff pastry sheet on a lightly floured surface and cut it into strips, about 1 inch wide.

Roll each strip of puff pastry around a cannoli mold or a cone-shaped object, sealing the edge with a little water.

Place the rolled pastries on the prepared baking sheet and bake for 12-15 minutes or until golden brown.

While the pastry is baking, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the pastry is cooled, carefully remove the molds or cones.

Fill each canoncino with the whipped cream using a piping bag or spoon.

Optionally, melt chocolate chips and drizzle over the filled canoncini for added flavor.

Chill in the refrigerator for about 30 minutes before serving.

Enjoy your delicious Canoncini stuffed with Italian cream!

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