Cannoli with Pastry Cream Filling – crispy golden shells filled with rich, silky vanilla cream for a classic, crowd-pleasing dessert bite!
Why You’ll Love This Recipe
- Elegant twist on tradition: A vanilla pastry cream replaces the usual ricotta, delivering a silky-smooth experience.
- Crispy and creamy: The combination of crunchy fried shells and rich custard is pure dessert bliss.
- Impressively homemade: Each element is crafted from scratch, making it a rewarding project.
- Customizable garnishes: Add pistachios, chocolate, or powdered sugar for variety and flair.
- Perfect for celebrations: These look and taste like a bakery-quality treat—ideal for festive gatherings.
Ingredients
For The Pastry Cream:
4 cups whole milk
1 teaspoon vanilla extract
3-inch strip of lemon zest
8 large egg yolks
1 cup granulated sugar
1 cup all-purpose flour
For The Cannoli Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 large egg
¼ cup red wine or Marsala
1 tablespoon vegetable oil
3 tablespoons milk
1 egg white (reserved from the pastry cream)
Vegetable oil for frying
For Garnishing (Optional):
Powdered sugar
Chopped pistachios
Grated chocolate or chocolate chips
Directions
- Prepare The Pastry Cream
- In a saucepan, heat the milk with lemon zest and vanilla extract until warm; do not boil.
- In a bowl, whisk the egg yolks and sugar until smooth, then mix in the flour.
- Slowly pour half the warm milk into the egg mixture while whisking.
- Return everything to the saucepan with the remaining milk. Cook over medium-high heat, stirring until thickened (about 5 minutes).
- Remove from heat, discard the zest, and strain the cream through a fine mesh sieve into a bowl.
- Cover with plastic wrap directly on the surface and refrigerate until fully chilled (about 2 hours).
- Prepare The Cannoli Shell Dough
- In a bowl, mix flour and sugar.
- Make a well in the center and add egg, wine or Marsala, oil, and milk.
- Stir until dough forms, then knead on a floured surface until smooth (about 5 minutes).
- Shape The Cannoli Shells
- Divide the dough into 4 parts, keeping unused portions covered.
- Roll each piece into thin sheets using a pasta roller or rolling pin.
- Cut into 4-inch rounds and wrap each around a cannoli mold. Seal with egg white.
- Fry The Cannoli Shells
- Heat oil in a deep pot to 350°F (175°C).
- Fry shells until golden and crisp (about 2–3 minutes).
- Remove and drain on paper towels. Once cool, carefully remove molds.
- Assemble The Cannoli
- Pipe the chilled pastry cream into both ends of each shell.
- Garnish with pistachios or chocolate chips and dust with powdered sugar if desired.
Servings And Timing
Servings: 12 cannoli
Prep Time: 2 hours 10 minutes
Cooking Time: 30 minutes
Total Time: 2 hours 40 minutes
Calories: 320 kcal per cannoli
Variations
- Ricotta Option: Use traditional sweetened ricotta instead of pastry cream for a classic version.
- Chocolate-Dipped Shells: Dip one end of the fried shells in melted chocolate before filling.
- Flavored Cream: Infuse the pastry cream with espresso, almond, or citrus zest for a flavor twist.
- Mini Cannoli: Use smaller molds for bite-sized versions ideal for dessert platters.
- Fruit Garnish: Add candied orange peel or maraschino cherries to the filling ends for an old-school touch.
Storage/Reheating
Unfilled cannoli shells can be stored in an airtight container for up to 1 week. Pastry cream should be kept refrigerated in a sealed container for up to 3 days. Assemble cannoli just before serving to maintain crispness. Filled cannoli can be refrigerated for up to 24 hours, but the shells may soften slightly.
FAQs
Can I Make The Cannoli Shells In Advance?
Yes, the shells can be fried and stored in an airtight container for up to a week.
Why Is My Pastry Cream Lumpy?
It likely wasn’t whisked continuously or strained. Always strain the cream to ensure smoothness.
Can I Use Store-Bought Cannoli Shells?
Absolutely. Store-bought shells save time and still taste great when filled with fresh cream.
How Do I Prevent Shells From Getting Soggy?
Fill just before serving. Moisture from the cream softens the shells if left too long.
What Can I Use Instead Of Marsala?
Red wine, white wine, or even vinegar mixed with a bit of water can work as substitutes.
Is It Safe To Use Raw Egg White For Sealing?
Yes, the egg white cooks when the shell is fried, making it safe to use.
Can I Freeze Filled Cannoli?
It’s not recommended, as the texture of the pastry cream and shell suffers upon thawing.
Can I Make This Recipe Alcohol-Free?
Yes, replace Marsala with milk or water, though it may slightly affect shell texture.
What Can I Use If I Don’t Have A Cannoli Mold?
Use metal tubes, thick wooden dowels, or even roll aluminum foil into cylinder shapes.
Can I Flavor The Cream With Something Else?
Definitely. Try espresso powder, orange zest, or almond extract for unique flavors.
Conclusion
Cannoli With Pastry Cream Filling is a refined, mouthwatering dessert that marries crispy, golden shells with luscious vanilla custard. It’s a stunning treat that showcases both traditional technique and creative flair. Whether you’re celebrating a holiday or just in the mood for a gourmet dessert, these cannoli are a truly special indulgence worth every step.
More Creamy & Crispy Delights to Try
If you loved making Cannoli With Pastry Cream Filling, here are a few more indulgent treats you’ll want to explore:
- Delicious Cream Cheese Danish – Buttery, flaky pastry wrapped around sweetened cream cheese, perfect for brunch or dessert.
- Blueberry Cottage Cheese Breakfast Bake – A protein-packed, lightly sweetened bake with creamy cottage cheese and juicy blueberries.
- Blueberry Cream Cheese Stuffed French Toast – A rich and fruity breakfast classic filled with a luscious cream cheese blend.
- Samoa Cheesecake – A coconut-caramel chocolate delight that’s as layered in flavor as it is in indulgence.
- Strawberry Cheesecake Chimichangas – Crispy-fried tortilla wraps filled with creamy cheesecake and fresh strawberries.
Cannoli With Pastry Cream Filling
- Total Time: 2 hours 40 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Crisp, golden cannoli shells filled with smooth, vanilla-scented pastry cream for a luscious twist on the traditional ricotta-filled Sicilian dessert—perfect for celebrations or indulgent treats.
Ingredients
- For the Pastry Cream:
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3-inch strip of lemon zest
- 8 large egg yolks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 large egg
- ¼ cup red wine or Marsala
- 1 tablespoon vegetable oil
- 3 tablespoons milk
- 1 egg white (reserved from the pastry cream)
- Vegetable oil for frying
- For Garnishing (optional):
- Powdered sugar
- Chopped pistachios
- Grated chocolate or chocolate chips
Instructions
- Prepare the Pastry Cream: In a saucepan, heat the milk with the lemon zest and vanilla extract until warm. In a separate bowl, whisk egg yolks and sugar until smooth, add flour, then gradually mix in warm milk. Return to saucepan and cook until thickened, about 5 minutes. Remove lemon zest, strain, cover with plastic wrap on surface, and chill for 2 hours.
- Prepare the Cannoli Shell Dough: In a bowl, mix flour and sugar, then add egg, wine/Marsala, oil, and milk. Mix to form dough, knead until smooth, about 5 minutes.
- Shape the Cannoli Shells: Divide dough into four portions, roll into thin sheets, cut into 4-inch rounds, wrap around cannoli molds, and seal with egg white.
- Fry the Cannoli Shells: Heat oil to 350°F (175°C). Fry shells until golden and crisp, 2–3 minutes. Drain on paper towels, cool, and remove molds.
- Assemble the Cannoli: Fill a piping bag with chilled pastry cream, pipe into both ends of each shell, garnish with pistachios or chocolate chips, and dust with powdered sugar.
Notes
- Ensure the pastry cream is fully chilled for easier piping.
- Fried shells can be stored in an airtight container for up to 3 days.
- Fill cannoli just before serving to maintain crispness.
- Prep Time: 2 hours 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg