My favourite Sweet Indulgence is Italian Pastries especially Cannoli and Cannoncini alla Crema Pasticcera. If you’re not familiar with Italian Pastries, Cannoncini are Pastry Horns (also called Custard Horns or Cream Horns) filled with velvety Italian Pastry Cream.


If you’ve been following me along in “My Sweet Life” journey you may remember that I shared with you my favourite Italian Bakery and Deli, Angelo’s. I have so many fond memories centred around that bakery, but unfortunately after 48 years of business Angelo’s closed their doors last year.
It was a family-owned and operated business and my heart goes out to my dear friend Caroline and her family. A little piece of me was lost when they closed the doors. I can only imagine how Caroline and her family must feel; the emotions must be overwhelming.


Although the doors closed a few months ago I am still shocked and surprised and I know that most residents in our city feel the same. Heading out for my weekly shopping ritual just isn’t the same without a stop by Angelo’s. Finding a replacement will not be easy. My kids are as upset as I am and they are filled with the same questions I have - “Where are we going to get our Italian deli meats and Calabrese Bread?” “Where are we going to get that special Olive Oil we use for our salad dressing?” “Where are we going to get our Italian Pastries?” “What’s in store for Caroline?”


You may be wondering what the big deal is? Angelo’s wasn’t just a bakery and deli it was an experience steeped in tradition. Most importantly, it was a place filled with happy memories for many. In fact, it’s a ritual that most will find quite difficult to replace.
So what’s a girl to do when she’s craving an Italian Pastry and has lost her favourite Italian Bakery? Make homemade Cannoncini! I did take the easy way out and I purchased prepared puff pastry. After my 12-hour pie pastry marathon I thought I’d give myself a little break, but I do plan to tackle puff pastry at some point. Angelo’s pastry horns were pretty amazing, prepared puff pastry doesn’t come close but this recipe will do the trick in a pinch.

I’m actually surprised I had any Crema Pasticcera left to fill the pastry horns because after I set it aside to cool, the temptation to indulge in a little spoonful here and there was too much for me. Somehow I resisted eating the entire bowl of creamy goodness and left enough to fill the pastry horns. I sprinkled white sanding sugar on the pastry horns and it gave it just the right amount of sweetness.
My first bite into the Cannoncini was delicious but also a little “bitter sweet”. On one hand I knew that I would never again enjoy Angelo’s special Italian Pastries. On the other hand a new tradition was taking root. The buttery, flaky puff pastry combined with the velvety, vanilla bean flavoured crema pasticcera brought the childhood memories flooding back.

My passion for food is ignited by all the special memories it evokes. What fuels your passion for food?

Cannoncini alla Crema Pasticcera (Pastry Horns with Italian Pastry Cream)

Makes about 20

• Pastry Horns
• Crema Pasticcera-Italian Pastry Cream

*Special Equipment – Cream Horn Molds (metal cones)

Crema Pasticcera – Italian Pastry Cream

• 750 ml (3 cups) whole milk, divided (½ cup reserved)
• 1 vanilla bean, split and seeded
• 6 large egg yolks
• 180 g (3/4 cup plus 2 teaspoons) caster (superfine granules) sugar
• 75 g (7 tablespoons) plain (all-purpose) flour, sifted
• Pinch of salt

1. In a medium-sized saucepan over medium heat, heat 2½ cups milk, vanilla bean and seeds just to the boil (little bubbles forming around the edges). Remove from heat, cover and let steep for 10 minutes.
2. In a medium-sized bowl, whisk together the egg yolks and caster sugar until light in colour. Add the salt and whisk to combine. Add the flour and reserved ½ cup milk and whisk until well combined. Mixture should be smooth and lump free.
3. Remove the vanilla bean from the hot milk. Pour the hot milk in a steady stream into the egg mixture, whisking constantly until completely smooth.
4. Return mixture to the saucepan and place over low-medium heat. Cook, whisking constantly until thickened, 3 to 5 minutes.
5. Pour the Crema Pasticcera into a small bowl. Place a piece of plastic wrap directly on top of the Crema Pasticcera to prevent a skin from forming. Set aside to cool.
6. If not using immediately once cooled, refrigerate until ready to use.

Pastry Horns

• 2 sheets frozen puff pastry, thawed
• Cream Horn Molds (metal cones)
• ¼ cup milk
• White sanding (large granules) sugar

1. Line 2 baking sheets with non-stick baking paper. Lightly grease cream horn molds.
2. Set sheet of puff pastry onto a lightly floured work surface.
3. Using a pastry wheel or a sharp pointed knife cut the puff pastry sheet lengthwise into 1½-cm (a little less than ½-inch) ribbons.
4. Beginning at the tip of the cream horn mold, wind the pastry ribbon around the mold, overlapping the layers of pastry slightly to cover the mold with a spiral of pastry. Repeat with remaining molds.
5. Place pastry lined molds into an airtight container and freeze for 30 minutes.
6. Preheat oven to 200° C (400° F).
7. When ready to bake, using a small pastry brush, brush the tops of each pastry horn with milk and sprinkle with sanding sugar to coat. Place seam side down on the prepared baking sheets.
8. Bake until golden, rotating sheets halfway through, about 20 minutes.
9. Remove from oven, transfer pastry horns to wire rack and let cool on the mold until comfortable to the touch. Remove from molds and return to rack to cool completely.

Assembling Cannoncini

• Crema Pasticcera
• Pastry Horns

*Special Note – To keep the pastry horns crisp do not fill pastry horns until ready to serve. Pastry horns will become soggy if filled to early.

1. Using a handheld electric mixer beat Crema Pasticcera until smooth.
2. Transfer Crema Pasticcera to a pastry bag fitted with a large coupler and large plain or star tip.
3. Insert tip into pastry horn and pipe Crema Pasticcera to fill.
4. Serve immediately and enjoy!    http://gracessweetlife.com/2011/01/cannoncini-alla-crema-pasticcera/