Cannoli di sfoglia con crema pasticcera 
Puff Pastry Cannoli with Custard Cream
I have to thank my Instagram friend @granello_di_zucchero for this idea. They are easy to make and delicious, just like those from a pastry shop. You will only need a roll of puff pastry and homemade cream.
Puff Pastry Cannoli with Custard Cream
I have to thank my Instagram friend @granello_di_zucchero for this idea. They are easy to make and delicious, just like those from a pastry shop. You will only need a roll of puff pastry and homemade cream.
Cooking Instructions
- 1
First, prepare the cream. In a saucepan, combine the two egg yolks and 2 tablespoons of sugar. Mix well with a whisk. Add the flour and lemon peel, and mix carefully. Add the milk, mix well, and place on the stove.
- 2
Bring to a boil, stirring constantly, and cook for 6-7 minutes until it thickens. Let the cream cool to room temperature, stirring often to prevent a skin from forming on the surface.
- 3
Cut the puff pastry roll into strips about 1 1/2 cm wide and wrap the strips around metal cylinders, lightly greasing them. I improvised aluminum cylinders by folding paper onto itself to make rolls about 12 cm long.
- 4
Brush the surface of the cannoli with beaten egg and sprinkle with sugar. Place on a baking sheet lined with parchment paper and bake at 350°F (180°C) for 20 minutes.
- 5
Remove from the oven and let cool. Gently remove the cylinders and brush the inside of the cannoli with melted white chocolate using a small brush. This will create a light barrier to prevent the cream from making the pastry soggy.
- 6
Now fill a piping bag with a star tip and fill your cannoli. Dust with powdered sugar and refrigerate before serving. They are uniquely delicious!
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