The Mini Cannoli with Lemon Cream are a classic of our traditional pastry. They are made with puff pastry rolled out with a rolling pin, divided into small strips that are wrapped around metal cannoli tubes. Making homemade puff pastry is undoubtedly the best option, but even using good ready-made rolls can yield excellent results. For these cannoli, I used a ready-made roll I had in the fridge for emergencies, and you know how long they lasted? Just long enough to take the photo and… one leads to another!
Other recipes with cream
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 16 mini cannoli
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 189.43 (Kcal)
- Carbohydrates 19.26 (g) of which sugars 10.55 (g)
- Proteins 2.60 (g)
- Fat 11.70 (g) of which saturated 1.50 (g)of which unsaturated 5.17 (g)
- Fibers 0.31 (g)
- Sodium 42.63 (mg)
Indicative values for a portion of 66 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
- 7 oz whole milk
- 7 oz whipping cream
- 2 egg yolks
- 0.46 oz lemon zest
- 0.35 oz lemon juice
- 2/3 cup sugar
- 1/4 cup cornstarch (cornflour)
- 1 tbsp rice flour
- 1 roll puff pastry (rectangular)
- 1 egg
- 1/4 cup sugar
- 1 tsp powdered sugar
Tools
- Food scale
- Pot
- Whisk
- Cannoli tubes for cannoli
- Piping bag
Steps
Pour milk and cream into a saucepan, add the lemon zest and bring to almost boiling. In a bowl, place the egg yolks with sugar, lightly beat them with the whisk and add the cornstarch and rice flour (sifted).
Mix and add the lemon juice and drops of aroma. Pour the mixture into the hot milk and cream and stir for about 3-4 minutes keeping the saucepan on low heat. Remove the lemon zest, pour the cream into a bowl and let it cool, covering with plastic wrap in contact to prevent a crust from forming.
Preheat the oven to 392 degrees Fahrenheit in static mode. Roll out the puff pastry on its paper. Measure and cut the pastry from the shorter side into small strips of about 3/4 inch. Wrap each strip around the metal tube or cannoli starting from the tip. Crack the egg into a small bowl, beat it, and brush the top part of the cannoli, then pass it in sugar.
Place the cannoli on the baking tray where a sheet of parchment paper has been spread and bake in the middle of the oven. Cook for about 15-18 minutes, checking that they do not darken. Remove from the oven and let them cool. Once lukewarm, gently remove the cannoli tubes. Put the lemon cream into a piping bag and fill the Mini Cannoli. Sprinkle with a little powdered sugar and serve.
