Puff pastry cannoli, a simple basic preparation, perfect to fill with sweet creams like custard, or chocolate cream or savory ones, like bell pepper cream or zucchini pesto. So they are excellent both to serve as finger food appetizers, at an aperitif, or as a dessert, to finish a more or less important meal.
I usually prepare puff pastry cannoli and then fill them with cream and serve them with my beloved cream puffs, on a tray full of other sweets.
To prepare them you won’t need many accessories, in fact, I created them simply with parchment paper, without having to buy special metal cannoli tubes! Do you want to see how? Below is the step-by-step! However, in the step-by-step, you can also see how to prepare them with special cannoli tubes.
Puff pastry cannoli can be kept for up to two weeks in a cool, dry place, the important thing is not to fill them immediately, but to fill them only a few hours before serving.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 14 cannoli
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 Puff Pastry (rectangular)
- 1 egg
- sugar
Tools
- parchment paper
Preparation
Unroll the puff pastry on the work surface.
Cut the puff pastry rectangle into strips of about 1 cm (0.4 inches), lengthwise.
Grease the aluminum cannoli tubes with a little oil or butter.
Start rolling each puff pastry strip around the aluminum cannoli tube, being careful not to leave gaps.
Beat the whole egg in a bowl.
Brush each puff pastry cannoli with the egg, then sprinkle the surface with granulated sugar.
Of course, if you want to make savory puff pastry cannoli, do not sprinkle the surface with sugar, but replace it with sesame seeds.
Bake the puff pastry cannoli in a preheated fan oven at 180°C (356°F) for 15 minutes until golden brown.
To prepare the puff pastry cannoli you first need to get two pieces of parchment paper about 25/30 cm (10/12 inches) in length.
Use rolled parchment paper and not sheets, to help you more with this operation. In fact, when you cut a piece of classic parchment paper, it naturally tends to roll back on itself, and this will help us create the bases on which to roll our puff pastry cannoli.
Cut the rolled pieces of parchment paper first in half and then in half again, thus obtaining 8 tubes.
Now unroll the rectangular puff pastry and, cutting it with a smooth blade pasta wheel, obtain 14 strips.
Roll each strip around the parchment paper cylinders, and then place them on a baking sheet also covered with parchment paper.
Collect the yolk along with the milk in a bowl and beat them together. Brush the surface of each cannoli with the egg, then bake them at 180°C (356°F) fan for about 15 minutes.
Repeat the operation with the remaining puff pastry strips.
Once ready, let the puff pastry cannoli cool completely before filling them with creams of your choice.
STORAGE
Store the puff pastry cannoli empty in a cool, dry place for up to two weeks.
