Cannoli with Pastry Cream



1. Make the Dough

  • Mix flour, sugar, and salt. Cut in butter until crumbly.

  • Add egg white and wine, knead into a smooth dough.

  • Rest 30 mins wrapped in plastic.

2. Roll & Fry Shells

  • Roll dough paper-thin, cut into 4-inch circles.

  • Wrap around cannoli tubes, seal with egg wash.

  • Fry at 375°F (190°C) for 2-3 mins until golden. Cool before removing tubes.

3. Prepare Pastry Cream

  • Heat milk until steaming. Whisk sugar, yolks, and cornstarch.

  • Temper eggs with hot milk, return to pot, and cook until thick.

  • Off heat, stir in vanilla and butter. Chill 2+ hours.

4. Fill & Serve

  • Pipe cream into shells using a star tip.

  • Dip ends in chocolate chips, dust with powdered sugar.


Pro Tips for Perfect Cannoli

🔹 No tubes? Use wooden spoon handles (wrap dough carefully).
🔹 Thin shells = crispier – Aim for 1/16-inch thickness.
🔹 Make ahead – Fill just before serving to keep shells crunchy.


3 Delicious Variations

  1. Lemon Cannoli – Add zest of 1 lemon to the cream.

  2. Pistachio – Roll ends in crushed pistachios.

  3. Chocolate Shells – Add 2 tbsp cocoa powder to the dough.


Why This Recipe Stands Out

Unlike ricotta-based versions, this pastry cream filling is silkier and more stable, while the Marsala-infused shells deliver authentic crunch. It’s simpler but just as impressive as traditional cannoli!

Warning: Impossible to eat just one!