Vanilla custard cannoli

Name: Vanilla custard cannoli
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: En
Ingredients: 1 puff pastry sheet; 1 cup milk; 2 egg yolks; 1 vanilla bean; 1/3 cup sugar; 1 ounce corn starch; 1 egg yolk to brush; icing sugar

Dessert

15 servings

Very Easy

1 h 20 m

You are certainly familiar with the famous Sicilian cannoli! But did you know there are others? We present to you the "cannoli alla crema pasticcera" (translated as "cannoli with custard"). As you may have guessed, a lovely vanilla-flavored cream will be part of it! To accompany it: a puff pastry, and that's it! An Italian recipe that requires only a few ingredients but will ensure a tasting rich in indulgence.

Ingredients

1 puff pastry sheet
1 cup milk
2 egg yolks
1 vanilla bean
1/3 cup sugar
1 ounce corn starch
1 egg yolk to brush
icing sugar

Materials

mixing bowl
saucepan
1 roll of aluminum foil
piping bag
oven

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Preparation

Preparation1 hour

Cook time20 min

Cut your puff pastry sheet into strips a little over 1 cm wide.
Fold and roll an aluminum sheet to form a small roll.

Wrap a strip of puff pastry around it, making sure to let the roll stick out on both sides.
Brush each cannolo with egg yolk, then sprinkle with icing sugar. Bake for 20 minutes at 350°F (180°C), then let them cool.

Vanilla custard:
Put the milk to boil with the split vanilla bean.
Beat the egg yolks with the sugar until the mixture whitens and becomes creamy. Add the corn starch and mix well.
Once the milk has boiled, gradually add it to the previous mixture, then return everything to the saucepan.

Thicken over medium heat, stirring constantly. Remove the saucepan from the heat, and cover the cream directly with plastic wrap (the wrap should touch the cream to prevent a skin from forming). Let it cool completely.
Using a piping bag, fill each cannolo with the custard.

And there you have it, your vanilla custard cannoli are ready!

Observations

Aluminum rolls: If you're worried they might stick, feel free to grease them with a bit of oil. To remove them, use tongs if you can't pull them out properly.

Replacing aluminum: For a more natural technique, use bamboo sticks, greasing them well before placing the puff pastry on top.

No piping bag? Use a freezer bag with a corner cut off.