Experience the delightful crunch of puff pastry paired with a rich and creamy custard filling in this Italian-inspired treat. These Flaky Cream-Filled Cannoli Delights are perfect for a sweet indulgence at any gathering or as an elegant dessert for family and friends. The buttery pastry layers combined with a velvety custard create a harmony of flavors that’s irresistible. With just a few ingredients, this recipe transforms simple staples into a sophisticated dessert.
Ingredients
For the Custard Cream:
- 3 egg yolks
- 3 tbsp (30 grams) of all-purpose flour
- 1/2 cup (100 grams) of sugar
- 1 tsp of vanilla extract
- 8 ounces (235 ml) of milk
For the Cannoli Shells:
- 1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)
- 1/4 cup (50 grams) of sugar
- 1 egg (for egg wash)
- Powdered sugar (for decoration)
Instructions
- Prepare the Custard Cream : In a small pot, vigorously beat the egg yolks and sugar together until the mixture turns light and fluffy. Add the flour and whisk until smooth, ensuring no lumps. Gradually stir in the milk, then place the saucepan over medium heat. Keep stirring the mixture as it simmers, watching it transform into a rich custard. Once thickened, remove from the heat and blend in vanilla extract. Place a piece of plastic wrap directly on top of the custard to avoid a skin from forming, then set it aside to cool completely.
- Shape and Bake the Cannoli Shells : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry and sprinkle it with sugar. Lightly press the sugar into the dough using a rolling pin. Cut the pastry into 1-inch wide strips. Wrap each strip around a metal cannoli form (or substitute with rolled foil), slightly overlapping the edges. Brush the pastry with egg wash and place the shells seam-side down on the baking sheet. Bake for 15–20 minutes or until golden brown. Let the shells cool, then gently remove them from the forms.
- Fill the Cannoli : Once the custard has cooled, transfer it to a piping bag fitted with a round or star tip. Carefully fill each shell by gently spooning the custard from both sides until they’re fully packed. Sprinkle a light dusting of powdered sugar over the top for an elegant finish.
Conclusion
Serve these Flaky Cream-Filled Cannoli Delights fresh or chilled for a dessert that will transport your taste buds to an Italian café. The combination of crispy pastry and luscious custard is a guaranteed crowd-pleaser. Whether for a celebration or a quiet evening treat, these cannoli bring elegance and flavor to your table.
Flaky Cream-Filled Cannoli Delights
A flaky puff pastry shell filled with silky vanillacustard, these Italian-inspired cannoli are an elegant dessert made easy.
Ingredients
For the Custard Cream:
- 3 egg yolks
- 3 tbsp 30 grams of all-purpose flour
- 1/2 cup 100 grams of sugar
- 1 tsp of vanilla extract
- 8 ounces 235 ml of milk
For the Cannoli Shells:
- 1 sheet of puff pastry defrosted (about 8 ounces, 225 grams)
- 1/4 cup 50 grams of sugar
- 1 egg for egg wash
- Powdered sugar for decoration
Instructions
- Prepare the Custard Cream : In a small pot, vigorously beat the egg yolks and sugar together until the mixture turns light and fluffy. Add the flour and whisk until smooth, ensuring no lumps. Gradually stir in the milk, then place the saucepan over medium heat. Keep stirring the mixture as it simmers, watching it transform into a rich custard. Once thickened, remove from the heat and blend in vanilla extract. Place a piece of plastic wrap directly on top of the custard to avoid a skin from forming, then set it aside to cool completely.
- Shape and Bake the Cannoli Shells : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry and sprinkle it with sugar. Lightly press the sugar into the dough using a rolling pin. Cut the pastry into 1-inch wide strips. Wrap each strip around a metal cannoli form (or substitute with rolled foil), slightly overlapping the edges. Brush the pastry with egg wash and place the shells seam-side down on the baking sheet. Bake for 15–20 minutes or until golden brown. Let the shells cool, then gently remove them from the forms.
- Fill the Cannoli : Once the custard has cooled, transfer it to a piping bag fitted with a round or star tip. Carefully fill each shell by gently spooning the custard from both sides until they’re fully packed. Sprinkle a light dusting of powdered sugar over the top for an elegant finish.