Cannoli are one of those Italian desserts that win you over from the first bite. Their combination of crispy pastry and creamy filling makes them a true gem of confectionery. Although the traditional recipe uses ricotta, today we’re offering an equally delicious version: cannoli filled with homemade pastry cream. A perfect contrast between crisp and silky that will make you feel like you’re in a Sicilian pastry shop.
What are cannoli?
Originating in Sicily, cannoli are fried pastry tubes that are filled just before serving to preserve their crispness. Their name comes from the Italian word canna (reed), due to their tubular shape. Although the classic filling is sweetened ricotta, today there are countless variations, from chocolate to pistachio. In this recipe, we’ve opted for a smooth and aromatic pastry cream that enhances its flavor.
Ingredients for preparing cannoli with pastry cream
For the dough:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon cocoa powder (optional, for a special touch)
1/4 teaspoon salt
2 tablespoons cold butter (cubed)
1 egg
1/4 cup dry white wine or apple cider vinegar
Vegetable oil for frying
For the pastry cream:
2 cups whole milk
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
extract Lemon zest (optional, for a citrus touch)
Step-by-step preparation
