Cannoli with vanilla custard

15 servings
1 hour
20 min
Very Easy
Here is an italian specialty to have a fun and tasty dessert!


Number of serving: 15
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


1 roll of aluminium foil
pipin bag


  • Step 1 - Cannoli with vanilla custard
    Cut your pastry sheet into stripes.
  • Step 2 - Cannoli with vanilla custard
    Fold and roll an aluminium sheet to form a roll.
  • Step 3 - Cannoli with vanilla custard
    Roll a strip of pastry around it.
  • Step 4 - Cannoli with vanilla custard
    Brush with egg yolk, then sprinkle with icing sugar. Bake 20 minutes at 350°F (180°C), then leave them cool down.
  • Step 5 - Cannoli with vanilla custard
    Vanilla custard :
    Put the milk to boil with the sliced vanilla pod and its seeds.
    Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the corn flour and mix well.
  • Step 6 - Cannoli with vanilla custard
    Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
  • Step 7 - Cannoli with vanilla custard
    Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes Take out of the heat, then cover directly against the cream with plastic foil. Leave to cool down.
  • Step 8 - Cannoli with vanilla custard
    Using a piping bag, fill each cannolo with the custard.
  • Step 9 - Cannoli with vanilla custard
    There you are, your cannoli are ready!




Cannoli with vanilla custard, photo 1
Cannoli with vanilla custard, photo 2
Cannoli with vanilla custard, photo 3



luciara marini, 23/05/2017

Amei esssa receita quero receber todas obrigada

i cooked this recipe (0) (0) Abuse
Response PetitChef_Official:

Encontre todas as receitas em nosso site

Norma, 21/05/2018

Please give instructions of how much ingredients to use for the custard

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Juanita Harris, 04/06/2017

It looks delish, can't wait to try it. Thank you so much. Juanita Harris

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