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Cooking + Entertaining

Puff pastry cannoli: the recipe for pastries filled with cream

Puff pastry cannoli: the recipe for pastries filled with cream

I puff pastry cannoli they are pastries delicious and simple to prepare, stuffed with Diplomatic cream and served with a sprinkling of icing sugar.

Lighter than the classic Sicilian cannoli, they are crunchy on the outside and creamy on the inside, perfect to taste like dessert at the end of a meal or for a buffet of sweets.

To make them, we cut a roll of puff pastry into strips, roll each of them around the special cannoncini mold and bake in the oven. Meanwhile, let’s incorporate the custard and whipped cream. When the puff pastry cannons are ready, we make them with a pastry bag and decorate them with icing sugar.

In order not to ruin the spiral shape of the cannoli, we oil the molds with a seed oil: in this way, the puff pastry will come off easily.

We can fill our cannoli according to our tastes, with nuts cream, panna, ricotta and chocolate chips o crema chantilly. In addition, we can also replace the pastry with one broken pasta or create gods salty cannoliwith a filling of pesto, cheese or vegetables.

Finally, it is possible to anticipate the preparation of the puff pastry shell by a few days and proceed with the filling before serving these delicious sweets.

How to prepare puff pastry cannoli

To make the custard, beat the egg yolks with the sugar and vanilla extract in a saucepan 1.

Add the milk and flour 2.

Transfer the pan to the heat and continue stirring for 5-7 minutes, until the mixture is thick and creamy 3. Let it cool down.

Whip the liquid cream and incorporate it into the cream with gentle movements from the bottom up 4.

Meanwhile, roll out the puff pastry roll and cut it into strips 5.

Roll these around the cannoncini molds 6.

Transfer the molds to the baking tray, brush the puff pastry with the liquid cream and bake in the oven at 190 ° C for 15-20 minutes 7.

Once ready, wait for the cannoli to cool, remove them from the molds and fill them with the cream 8.

Finally, decorate with a sprinkle of powdered sugar and serve 9.


The puff pastry cannoli are kept stuffed in the fridge for 2 days at most, closed in an airtight container. In this way, however, they will tend to lose their crispness and crunchiness. Therefore, we recommend that you keep the cannons without filling closed in a tin container, a room temperatureper 3-4 daysand fill them with the cream just before serving.

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