Puff Pastry Cream Cones: Homemade Cannoncini

This recipe creates a flaky puff pastry wrapped into delicate cones, baked until crisp, and generously filled with whipped cream or vanilla cream. Puff pastry cream cones are playful, elegant, and dangerously addictive.

You can serve them at a party, as an afternoon coffee companion, or as a “just because” treat and these little delights are guaranteed to disappear faster than you can make them.

What Are Puff Pastry Cream Cones?

Puff pastry cream cones are a classic European-style dessert, most famously known in Italy as cannoncini. The name translates to “little cannons,” thanks to their shape, pastry strips spiraled around a cone mold and baked until crisp and golden. Traditionally, they’re filled with custard, pastry cream, or whipped cream, though modern variations also feature chocolate, hazelnut cream, or even fruit fillings.

Their charm lies in the contrast, the crisp, caramelized sugar-coated shell paired with the soft cream inside. They’re the kind of pastry you’d expect to see behind a glass display at a charming patisserie, but luckily, they’re easy enough to make at home with just a handful of ingredients.

Pro Tips for the Best Puff Pastry Cones

• Work with cold puff pastry so it’s easier to cut and wrap around the molds.
• No molds? No problem. Simply roll aluminum foil into sturdy cone shapes, you’ll get the same result.
• Don’t skip brushing with milk and rolling in sugar. This creates a caramelized outer shell with extra crispiness.
• Go classic with vanilla pastry cream, keep it light with whipped cream, or go fancy with chocolate mousse.

Frequently Asked Questions

Can I make puff pastry cones ahead of time?

Yes! You can bake the cones a day ahead and store them in an airtight container. Just fill them with cream right before serving to keep them crisp.

Do I need special molds to make them?

Not at all. You can buy metal cone molds online, but a homemade version with rolled-up foil works perfectly.

Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry will give you an extra buttery and flaky cone, though store-bought is a great time-saving shortcut.

Why did my cones lose their shape while baking?

This usually happens if the pastry strips weren’t wrapped tightly enough around the mold. Press gently as you wrap to make sure they hold their form.

How to Store Puff Pastry Cream Cones

Unfilled cones can be stored in an airtight container at room temperature for 2–3 days.

Once filled, they should be eaten the same day for the best texture, though they’ll keep in the fridge for up to 24 hours.

How to Make Puff Pastry Cream Cones

Roll out your puff pastry into a large rectangle. With a sharp knife or pizza cutter, slice it lengthwise into strips about 2–3 cm wide.

If you don’t have cone molds, create your own by rolling sturdy pieces of aluminum foil into cone shapes. Make sure they’re smooth and tightly packed so the pastry doesn’t collapse during baking. Take each strip of pastry and carefully wrap it around your cone mold, starting from the tip and spiraling upward. Slightly overlap each layer so no gaps remain.

Brush the wrapped pastry with milk, then roll in sugar to coat evenly. This step gives your cones their irresistible caramelized crunch.

Arrange the cones on a baking sheet lined with parchment paper and bake at 200°C/390°F for 15–20 minutes. Let them cool completely before removing from the molds.

Whip your cream and use a piping bag fitted with a round tip to generously fill each cone with whipped cream or vanilla cream.