The phyllo pastry cannoli with cream I propose today are a light and delicious dessert. The cream to fill these phyllo pastry cannoli is the same with which I made the cream and fruit cups and contains only one tablespoon of sugar that can be replaced with erythritol in the same quantity.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 8
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1 cup almond milk
1 tablespoon sugar
1 egg yolk
0.7 oz cornstarch
1 vanilla bean
6 sheets phyllo pastry
4 tablespoons rice oil
4 tablespoons water
1 tablespoon powdered sugar

Tools

2 Bowls
1 Pot
1 Whisk
1 Piping bag
8 Metal cylinders
1 Brush

Steps

Heat the almond milk with the vanilla. Meanwhile, mix the yolk with the cornstarch and sugar. Pour the hot almond milk into the egg and sugar mixture. Mix well and bring to the heat. Cook until it becomes thick, then transfer to a clean container, cover with plastic wrap in contact, and let cool.
In the meantime, prepare the phyllo pastry cannoli. In a small bowl, emulsify the oil with water using a whisk.
Place a sheet of phyllo pastry on a work surface. Brush a bit of the emulsion. Lay another sheet of phyllo pastry on top. Brush again with the emulsion and continue with another sheet.
Cut four squares and roll them on previously oiled cannoli cylinders. Place on a baking tray lined with parchment paper. Proceed the same way with the remaining phyllo pastry sheets.
Bake in a preheated oven at 400°F for 10 minutes. Remove from oven and let cool slightly. Gently remove the cannoli from the cylinders.
Wait until they are cold. Put the well-chilled cream in a piping bag. Fill the cannoli.
Place them on a serving plate and dust with powdered sugar.