Posted by Grace Massa Langlois on Friday, 1st July 2011

Happy Canada Day!  What am I serving for dessert today?  Tarts, tarts and more tarts, berry cupcakes and Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato (Chocolate Pastry Cream-filled Pastry Horns).  I had to include at least one Italian Pastry on the dessert menu.

A photo of three Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato (Pastry Horns filled with Chocolate Pastry Cream) place on white doilies and displayed in a row, one behind the other.

And these scrumptious treats are so easy to make.  And yes I tortured myself yet again by purchasing the same store-bought puff pastry I’ve tried in the past (I know I said, I would never ever purchase it again, but…convenience?).  Only now I am convinced it’s not me but the actual brand of pastry – it refuses to puff!  I am baffled as to why it receives so many positive reviews.  Thankfully I’ve found a brand that actual puffs and tastes wonderful.

A photo of Puff Pastry Horns cooling on a wire rack.

Usually I fill my pastry horns with a plain Crema Pasticcera (Italian Pastry Cream) but this time I wanted to add some chocolate and toasted nuts.  Before filling with Chocolate Pastry Cream I dipped the horns in melted chocolate and I then rolled the horns in toasted hazelnuts, pistachios and almonds. This gives the pastry another texture and also that wonderful nutty flavour.  But of course there are some who don’t appreciate this particular texture or flavour (ahem…Liana and Matthew – my kids) so I also left some plain.

A photo of Italian Pastries, Cannoncini filled with Chocolate Pastry Cream and rolled in melted chocolate and coated with toasted nuts.

I think what I like most about these Italian Pastries is their versatility.  You could fill the pastry horns with so many different flavoured creams, Strawberry, Lemon, Crème Chantilly – the possibilities are endless.  For a summer treat – fill with Gelato (doesn’t that sound good?).

A photo of Italian Pastries, Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato, dipped in chocolate and rolled in toasted hazelnuts, pistachios and almonds.

Craving Cannoli? – But don’t have the time to make the Cannoli Shells – fill horns with Marsala spiked Ricotta Cream.  And one of my favourite fillings – Chocolate Mousse – pure decadence!

A photo of Italian Sfoglia, Puff Pastry Horns cooling on a wire rack.

I must leave you now, there’s a lounge chair on the terrace that has my name written all over it.  The sun is shining and it’s the perfect weather for sunning, swimming and of course barbecuing.  Is it too early for a Strawberry Daiquiri?

A photo of Italian Desserts, Cannoncini filled with Pastry Cream.

I am looking forward to the fireworks – the sparkling night sky studded with dazzling bits of colour.

A photo of Italian Pastries, Chocolate Pastry Cream filled Puff Pastry Horns displayed on a square, white dish.

Enjoy your Canada Day festivities!

A photo of Puff Pastry Horns dipped in melted chocolate and rolled in toasted nuts - pistachio, almonds and hazelnuts.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Biscotti, Cookies, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base

Comments (31)

31 Responses to “Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato”

  1. Kathryn Says:

    It’s never too early for a strawberry daiquiri!

    This is such a quick and simple way to make a really stunning dessert. Thank you very much for the recipe.

  2. Grace Says:

    Thank goodness! Because I am preparing my first of the day. Looking forward to relaxing and soaking up the sun,

  3. Tina@flourtrader Says:

    Yes, we are all looking forward to relaxation and the awesome night sky.
    Your filled pastry horns looks fit for royalty, so we will keep your secret that you did not spend all day in the kitchen! Thanks for sharing

  4. Grace Says:

    Don’t you just love desserts like this Tina.

  5. Mi Vida en un Dulce Says:

    Lovely and yummy. I like Crema Pastelera (in Spanish), but never try with different flavor than vanilla, the chocolate looks wonderful in the cream.

  6. Jessica Says:

    So beautifully done! I agree that Italian desserts are a must for celebrations!


    Che cannoncini deliziosi, e la crema … bravissima!! Saluti da Milano (Italy) Giulia

  8. Lauren at Keep It Sweet Says:

    These look amazing, wish I was celebrating with your desserts this weekend! Enjoy…. and no, it is never too early for a daiquiri by the pool:-)

  9. Julia Says:

    Looks amazing, as usual Grace! Most of my family is not a fan of nuts, any ideas on what would taste good instead? You seem pretty good at things like that… ;D

  10. Grace Says:

    Julia sounds like your family is like my kids. It’s funny they love nuts just not in any baked good and I go crazy for them. I’m usually making with and without to please everyone. Chocolate chips, yogurt chips, any type of sprinkle would be nice, especially chocolate or the mixed colour little ball sprinkles. Crushed Pirouline cookies would be really nice because it has that toasted flavour. Are they a fan of coconut, toasted would be nice? Next time I make them I’m going to drizzle caramel inside the pastry horn, fill with Creme Chantilly, dip the outside in chocolate and finish with a drizzle of caramel, doesn’t that sound sinful?

  11. Chris at Hye Thyme Cafe Says:


  12. Julia Says:

    That sounds amazing! I’ll be sure to try those ideas. Thanks so much!!!

  13. marla Says:

    Yay for italian pastry!! Grace, these look amazing! Have a wonderful Canada day :)

  14. Ryan Says:

    Happy belated Canada Day Grace. I see you some Royal visitors, you can keep them if you like. The chocolate and cream look gorgeous.

  15. Chocolate Chilli Mango (Viviane) Says:

    They look fabulous, Gracie! The nuts around the top remind me of the gelaterie in the Piazza Navona that do the whole chocolate and crushed pistachios around the gelato…wow… yum.

  16. Grace Says:

    Viviane that sounds so good. I’m planning to make gelato this week.

  17. Cookin' Canuck Says:

    These are absolutely gorgeous! Really, what a special dessert. I hope you had a wonderful Canada Day.

  18. Grace Says:

    Thank you Dara we couldn’t have had a better day, the weather was beautiful, the fireworks were amazing along with some good eats and good drinks – the best! Hope you have an amazing 4th!

  19. Kate@Diethood Says:

    Oh my worrrrrd, Gracie, these are amazing!

  20. Shirley Says:

    Good lord, I would give my right arm to eat one of those! Gorgeous, and all that chocolate doesn’t hurt either.

  21. Ann Says:

    Wow – those look amazing and your pictures are SO beautiful! Congratulations on making the FoodBuzz Top 9.

  22. Ilke Says:

    Wow Gracie!
    Had not been able to stop by here due to some hectic life problems and now I am catching up! I love the look of chocolate-dipped shells!

  23. Marly Says:

    Wow! What an amazing recipe. Believe it or not, the puff pastry sold in our store is actually free of animal products. That means I could actually give this recipe a try! Happy Canada day to you!

  24. firma contabilitate Says:

    Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

  25. George Says:

    I like how this Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato looks – I think are delicious :), yummy…

  26. Wenderly Says:

    Those are so darling and look decadently divine!

  27. Val Says:

    Gorgeous. I love anything Italian inspired. These look irresistably decadent.

  28. Dianne Says:

    Grace, First let me say all your recipes look wonderful. I am going to make your lemon tarts, and for the picky kids I want to make the pastry for the lemon tarts and fill with the Italian Chocolate Pastry Cream, unfortunately I dont have the mold to make the horns. I do have a question in regard to the Vanilla Bean, can I use Vanilla Extract instead and how much would I use?
    Thanks for all the wonderful recipes, I will make many!

  29. Grace Says:

    Hi Dianne, what a great idea the tarts are a perfect alternative. You can use 1 to 2 teaspoons of vanilla extract, I generally use 2 to replace 1 bean.

  30. Kate Says:

    I loved this! I’m making the cream for Cannoli. I added some Contreau and Kahlua at the end and mixed through some candied orange peel. So good, thankyou :)

  31. Grace Says:

    Kate I have never thought to add some liqueur, I am making some this week, thanks for sharing I am going to try half the batch with liqueur. I have to keep half the filling as its classically made or my kids will have a fit.

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