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Cannoli with Pastry Cream

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Cannoli with Pastry Cream is an easy-to-make dessert featuring crisp puff pastry shells filled with smooth, rich vanilla pastry cream. This simplified Italian classic combines flaky pastry and luscious custard for a perfectly balanced sweet treat that’s quick to prepare and sure to impress.

Ingredients

For the pastry cream:

500 ml milk

4 egg yolks

100 g sugar

40 g flour

1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract

For the cannoli shells:

1 sheet puff pastry

1 beaten egg (for golden finish)

Icing sugar (for dusting)

Instructions

  1. Heat milk with vanilla bean or extract in a saucepan until just below boiling, then remove from heat.

  2. Whisk egg yolks, sugar, and flour in a bowl until smooth.

  3. Slowly temper eggs by whisking hot milk into egg mixture gradually.

  4. Return mixture to saucepan; cook over medium heat, stirring constantly until thick and bubbling. Strain through sieve, cover with plastic wrap on surface, and chill until cooled.

  5. Preheat oven to 400°F (200°C).

  6. Roll out puff pastry; cut into strips or rectangles.

  7. Wrap strips around cannoli molds or form rolls, sealing edges with beaten egg.

  8. Brush with egg wash; place on parchment-lined baking sheet.

  9. Bake 12-15 minutes until golden and crisp. Cool completely before removing molds.

  10. Pipe or spoon chilled pastry cream into shells.

  11. Dust with icing sugar before serving.

Notes

Add mini chocolate chips or chopped pistachios to pastry cream for texture.

Incorporate cinnamon or citrus zest for flavor variations.

Use traditional cannoli dough for authentic crunch.

Drizzle melted chocolate or dust cocoa powder over filled cannoli.

Store leftover pastry cream refrigerated up to 2 days.

Keep unfilled shells at room temperature for up to 1 day; fill just before serving to keep crispness.

Find it online: https://justsosavory.com/cannoli-with-pastry-cream/