Italian Cream Stuffed Cannoncini

The Italian Cream Stuffed Cannoncini are a dreamy treat that combines the delicate flakiness of gluten-free puff pastry with a cloud-like mascarpone cream filling. Whether you’re serving them at a brunch gathering, dessert table, or simply indulging in an afternoon pick-me-up, they never fail to impress.

This recipe brings the charm of classic Italian bakeries into your own kitchen — without the gluten. The lemon zest in the cream adds a fresh burst of brightness that balances beautifully with the richness of the mascarpone. Light, elegant, and endlessly satisfying, these cannoncini are a must-try for pastry lovers and gluten-free foodies alike.

Full Recipe

Ingredients:

For the Cannoncini Shells:

1 sheet gluten-free puff pastry, thawed
1 egg, beaten (for egg wash)
2 tablespoons granulated sugar

For the Italian Cream Filling:

1 1/2 cups heavy cream
1/2 cup mascarpone cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon (optional for a citrusy twist)

Directions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly grease stainless steel cream horn molds or wrap them in foil if needed.
Roll out the puff pastry and cut it into 1-inch wide strips.
Wrap each strip around the mold, overlapping slightly. Place seam-side down on the baking sheet.
Brush each pastry roll with the beaten egg and sprinkle lightly with sugar.
Bake for 15-18 minutes, or until golden and puffed. Let cool completely before removing from molds.
While shells cool, prepare the filling. In a chilled mixing bowl, beat the heavy cream until soft peaks form.
Add mascarpone, powdered sugar, vanilla, and lemon zest. Continue beating until thick and fluffy.
Transfer filling to a piping bag fitted with a round or star tip.
Pipe the filling into both ends of each cannoncino. Dust with powdered sugar before serving, if desired.

Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 43 minutes
Kcal: 220 kcal | Servings: 8 cannoncini

What Are Italian Cream Stuffed Cannoncini?

Italian Cream Stuffed Cannoncini are elegant, horn-shaped pastries made from light, flaky puff pastry and filled with a silky, lightly sweetened mascarpone-based cream. These delicate desserts are known for their beautiful spiral shape and irresistible texture contrast—crispy shell outside, creamy lusciousness inside. Traditionally served at celebrations and holidays in Italy, they’ve become popular worldwide, especially among gluten-free food lovers looking for indulgent yet safe options.

While similar in appearance to the more widely known cannoli, cannoncini are not made with fried pastry dough and do not contain ricotta. Instead, they are baked using puff pastry, giving them a distinct, airy crunch. Their neutral shell pairs perfectly with various creams and custards, making them incredibly versatile for bakers and dessert enthusiasts alike.

The History and Tradition Behind Cannoncini

Cannoncini, also known as “cream horns,” have deep roots in European pastry-making traditions, with Italy being one of the regions to elevate them into something truly special. The name “cannoncino” translates to “little cannon,” a playful nod to their horn-like shape. In Italy, these pastries are often found in bakeries across the country, filled with custard, pastry cream, or sweetened whipped cream.

The gluten-free variation is a modern adaptation, addressing the growing need for inclusive desserts that still feel indulgent and authentic. Celiac-friendly and perfect for gluten-sensitive eaters, gluten-free cannoncini bring the old-world charm of Italian dessert culture into the homes of people who may otherwise miss out on such delicacies.

Why This Dessert Works So Well Gluten-Free

Gluten-free baking can often feel like a compromise—crumbly textures, bland taste, or overly dense results. But with puff pastry, the natural layering and the use of fat (usually butter) means you can achieve an incredibly satisfying bite, even without gluten. Modern gluten-free puff pastry products have improved vastly in quality, allowing bakers to recreate the lightness and flake of traditional dough.

Mascarpone cream, on the other hand, is naturally gluten-free and incredibly forgiving. Its rich, velvety texture pairs perfectly with the crisp shell. When whipped with a bit of heavy cream, powdered sugar, and vanilla, it becomes the star of the dessert, adding indulgence without heaviness.

This makes cannoncini one of the few gluten-free desserts that feel not just “good for gluten-free” but genuinely gourmet by any standard.

Texture and Flavor: What Makes These Special

One of the key elements that makes Italian Cream Stuffed Cannoncini stand out is the texture combination. The outside is flaky, crisp, and golden, while the inside offers a soft, creamy contrast that melts in your mouth. The pastry is delicate without being too brittle, and when done right, each bite delivers a little crunch, a little cream, and a lot of satisfaction.

Flavor-wise, the cream filling offers a balance of sweetness and tang, especially if you’re using mascarpone, which has a slightly cultured taste that’s more refined than traditional whipped cream. A hint of vanilla brings warmth, while optional lemon zest adds a fresh, bright finish. You can also experiment with other flavors like almond extract, citrus oils, or even espresso powder to personalize your filling.

Creative Variations for Every Occasion

One of the joys of making cannoncini is how customizable they are. Here are a few ways to put a twist on the traditional version:

Chocolate-Dipped Cannoncini: Dip the ends of your pastry horns in melted dark or white chocolate, then chill before filling. Adds a crunchy, decadent touch.
Fruit-Infused Cream: Blend raspberry or strawberry puree into the mascarpone cream for a fruity flavor and a beautiful blush color.
Nutty Toppings: Sprinkle chopped pistachios, almonds, or hazelnuts on the cream after piping for added texture and taste.
Liqueur-Infused Cream: Add a touch of amaretto, limoncello, or coffee liqueur to the cream for a more adult twist.
Holiday Spice Mix: Add cinnamon, nutmeg, or ginger to the cream in the winter for a festive feel.

These variations make cannoncini suitable for different seasons, celebrations, and personal preferences. They also photograph beautifully, making them ideal for parties, weddings, or social media-worthy dessert spreads.

Tips for Perfect Cannoncini Every Time

Even though the recipe is relatively simple, a few small tips can make a big difference in your results:

Chill Your Puff Pastry: Cold pastry puffs up better in the oven. If it starts to soften while you’re shaping it, pop it back in the fridge for 10 minutes.
Avoid Overfilling: Pipe in enough cream to reach the edges, but not so much that it spills out—this keeps them neat and easy to serve.
Serve Fresh: Cannoncini are best enjoyed the day they’re made. If filled too far in advance, the shells can lose their crispness.
Dust Last-Minute: If you plan to dust them with powdered sugar, do so right before serving to keep the look fresh and pretty.

Cannoncini for Gluten-Free Entertaining

Hosting guests with dietary restrictions can be a challenge, but Italian Cream Stuffed Cannoncini are a crowd-pleaser that just happens to be gluten-free. Their elegant look makes them suitable for formal settings, while their familiar flavor profile ensures that even the pickiest eaters will enjoy them.

They’re also small and portable, making them ideal for dessert buffets, afternoon tea, or brunch. You can even create a DIY cannoncini bar where guests can pipe their own fillings—great for parties and events.

Pairing Suggestions

To elevate the dessert experience, consider pairing these gluten-free cannoncini with:

Espresso or cappuccino – for that classic Italian café moment.
Sparkling wine – especially something off-dry like Prosecco.
Limoncello – adds a zesty finish that complements the lemon zest in the cream.
Fresh berries – a great side option for both color and tartness.

These pairings round out the experience and can elevate the cannoncini from a simple treat to a full dessert course.

Conclusion

Italian Cream Stuffed Cannoncini are more than just a dessert—they’re a bite-sized celebration of texture, tradition, and flavor. They prove that gluten-free desserts can be every bit as beautiful and delicious as their traditional counterparts. With their flaky golden shells and creamy mascarpone filling, they’re an easy way to bring a touch of Italian pastry magic to any table.

Whether you’re making them for a special gathering or a quiet moment of indulgence, cannoncini offer that perfect blend of impressive looks and accessible preparation. With endless opportunities for personalization and flavor experimentation, they’re a must-try for anyone passionate about gluten-free baking or looking to explore the sweet side of Italian cuisine.

These little pastry horns might be small in size, but they deliver big on satisfaction—and they’re sure to become a new favorite in your gluten-free dessert repertoire.

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