The puff pastry cannoli with coffee cream are crispy and creamy sweets that are hard to resist. To make them, you need the classic cannoli molds to wrap the puff pastry around to achieve the perfect cannoli shape. This time, I decided to fill the cannoli with a delicate and delicious coffee cream made with milk, coffee, egg yolks, sugar, and whipped cream. Finally, I decorated the cannoli with dark chocolate and chocolate sprinkles. Easy to make, these puff pastry cannoli with coffee cream will be appreciated by everyone, even those who don’t particularly love coffee!
Also try:
Shortcrust Cannoli with Ricotta
Puff Pastry Cannoli with White Chocolate and Pistachio Cream
Puff Pastry Cannoli with White Hazelnut Cream
Puff Pastry Cannoli with Pastry Cream
Check out the collection:
Coffee Sweets
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
Ingredients
- 2 rolls Puff Pastry
- 1 egg
- to taste Powdered Sugar
- 1 cup Milk
- 3 Egg Yolks
- 6 tbsp Sugar
- 2 tablespoons Coffee
- 1/4 cup Heavy Whipping Cream
- 3/4 oz Dark Chocolate
- to taste Chocolate Sprinkles ( (white and dark)
Tools
- 20 Cannoli Molds
Preparation
To make the puff pastry cannoli with coffee cream, roll out the puff pastry and cut strips half an inch wide with a cutter. Take the cannoli molds, grease them, and gently wrap each strip around, overlapping the ends, aiming for at least three turns.
Place the cannoli on a baking sheet lined with parchment paper and brush each cannoli with a beaten egg. Dust the cannoli with powdered sugar. Bake in a preheated oven at 390°F for 15/20 minutes until golden brown. Once cooked, take them out and let them cool.
Bring the milk to a boil and in the meantime make the coffee. In a bowl, beat the yolks with the sugar. Pour some hot milk into the bowl with the egg mixture and stir. Combine the remaining milk, stirring quickly, pour everything back into the pot, and add the coffee.
Let it thicken over low heat, continuing to stir. When the cream is thick, pour it into a bowl, cover with cling film in contact with the surface, and let it cool.
Whip the cream until stiff, and when the coffee cream is cold, fold it in with an upward motion. Then transfer the cream into a piping bag with a small nozzle.
Remove the mold and fill the puff pastry cannoli with coffee cream, placing them on a tray. Melt the dark chocolate and decorate the surface of the cannoli.
Garnish the surface of the cannoli with white chocolate sprinkles and let them sit to allow the chocolate to set. Then serve the cannoli, adding dark chocolate sprinkles to the cream, and enjoy!
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