The puff pastry cannoli with custard cream are tasty treats with a delicate flavor. Easy to make, for these cannoli you just need a sheet of puff pastry and the classic cannoli molds to wrap the puff pastry around, achieving the classic cannoli shape. For the filling, I opted for a delicious custard cream and served the cannoli with almond sprinkles. You can prepare these cannoli well in advance and serve them as needed, after which they will be gone in no time!
Also try these recipes:
Puff Pastry Cannoli with White Chocolate and Pistachio Cream
Puff Pastry Cannoli with Coffee Cream
Puff Pastry Cannoli with White Hazelnut Cream
Shortcrust Cannoli with Ricotta
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
Ingredients
- 1 roll puff pastry
- 1 egg
- to taste brown sugar
- to taste almond sprinkles
- 1 1/4 cups milk
- 2 egg yolks
- 1/4 cup sugar
- 3 tbsps flour
- lemon zest
Tools
- 15 Cannoli Molds
Preparation
To make the puff pastry cannoli with custard cream, prepare the custard: boil the milk with the zest of half a lemon. In a bowl, beat the yolks with the sugar and incorporate the flour, mixing well.
Pour some hot milk into the bowl with the egg mixture and stir. Add the remaining milk (removing the lemon zest if used), stir quickly, pour everything into the saucepan, and let it thicken on the heat while continuing to stir.
When the cream is thick, pour it into a bowl and cover with plastic wrap touching the surface and let it cool.
You can also fill the cannoli with a lactose-free and gluten-free custard.
Roll out the puff pastry and cut strips half a centimeter wide with a cutter. Take the cannoli molds, grease them, and gently wrap each strip around, overlapping the ends, trying to make at least three turns.
Place the cannoli on a baking sheet lined with parchment paper and brush each cannoli with a beaten egg. Sprinkle the cannoli with brown sugar. Bake in a preheated oven at 392°F for 15/20 minutes, until golden. Once cooked, remove from the oven and let cool.
Transfer the custard into a piping bag without a nozzle. Remove the cannoli mold and fill the puff pastry cannoli with cream.
Then serve the cannoli adding almond sprinkles on the cream. Enjoy!
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