I remember my aunts making this, and I thought it was lost forever. But guess what? I found it, and it’s even more delicious.

Italian cream stuffed cannoncini are the perfect treat for when you want to impress your guests with something a little fancy, yet not overwhelmingly difficult to make. These delightful pastries, filled with luscious cream, originate from the charming bakeries of Italy and have since made their way into hearts and homes around the world. Whether you’re preparing these for a special breakfast, an afternoon tea, or a memorable dessert, you’ll find that these little pastries bring a touch of elegance to any occasion.

These Italian cream stuffed cannoncini pair wonderfully with a light salad for a balanced brunch or an elegant tea blend during an afternoon gathering. If you’re serving them for dessert, a scoop of vanilla bean ice cream or a handful of fresh berries will complement the rich cream filling beautifully.

Servings: 12

1 package of puff pastry (about 2 sheets)
1 egg, beaten
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Powdered sugar, for dusting