Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian.
Something that I simply LOVE.
Something that is … what’s the right word?!?… DESSERT of course!!

And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard.

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.

Take a look!

It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog.

Fruit and custard tart, Italian Torta della Nonna (custard filled tart), my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups … and so many others that I can’t even remember.

What’s not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!?
Mouthwatering and comforting, especially on cold winter days.

Yes, even here in Southern California we’ve had, strangely enough, a bit of winter showing this year!

In today’s recipe, I used frozen puff pastry.
And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips and roll around the mold.

Italian Cream Stuffed Cannoncini (Puff Pastry Horns)