I love puff pastry cannoli filled with cream; they have always been my favorite dessert when my father and brother and I used to stop at the pastry shop on Sunday mornings to get the classic ‘pastarelle’ after playing in the park. A wonderful memory, and still today, I adore them!
That’s how this recipe was born: indeed, I had a roll of puff pastry in the fridge, and somehow, the memory of those Sundays made me want to prepare puff pastry cannoli filled with cream.
The recipe is simple: I prepared the diplomatic cream and let it cool. Meanwhile, I prepared the cannoli with molds, baked them, then filled them with cream and decorated them with hazelnut crumbs. A real treat, perfect as a snack or as a dessert at the end of a meal, maybe on a Sunday!
Let’s bake this delight together! Susy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 512.61 (Kcal)
- Carbohydrates 38.85 (g) of which sugars 18.47 (g)
- Proteins 7.04 (g)
- Fat 36.73 (g) of which saturated 3.05 (g)of which unsaturated 12.43 (g)
- Fibers 0.89 (g)
- Sodium 101.02 (mg)
Indicative values for a portion of 158 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Puff Pastry Cannoli Filled with Cream
- 1 roll puff pastry
- to taste granulated sugar
- 1 cup whole milk
- 1/4 cup granulated sugar
- 3 tbsp pasteurized egg yolks (3 medium egg yolks)
- 2 1/2 tbsp cornstarch
- Half teaspoon vanilla extract
- 1 cup heavy cream
- 3 tbsp powdered sugar
- to taste hazelnut crumbs
You will need
- Cannoli molds
- Pastry bag
- Pan
- Spatula
- Pastry cutter
How to Make Puff Pastry Cannoli Filled with Cream
First, I prepare the custard. I pour the milk into a non-stick pan with the vanilla extract. In a bowl, I mix the sugar, egg yolks, and sifted cornstarch. I stir well with a whisk to blend everything.
Then I bring the pan with the milk to the stove; it should almost boil, and I pour it into the yolk bowl. Then I put everything back in the pan and start cooking over low heat, stirring constantly with the whisk. The mixture should thicken without forming lumps. Great, the custard is ready! Let it cool.
Meanwhile, I whip the cream with the powdered sugar and fold it into the well-cooled custard, stirring with a spatula from bottom to top. Our diplomatic cream is ready; I put it in the fridge and start preparing the cannoli.
I unroll the puff pastry and with the help of a pastry cutter, I create 12 strips of about 1.2 inches. I wrap them around the conical molds, starting from the tip to the apex; I recommend lightly buttering the molds so the pastry won’t stick during baking. Once placed on the baking sheet covered with parchment paper, I sprinkle them with granulated sugar and bake at 356°F for about 20 minutes in a convection oven.
Once ready, I take them out of the oven and let them cool. I fill the pastry bag with the diplomatic cream, fill the cannoli, and garnish them with hazelnut crumbs.
