Cream cannoli: very quick to make and super delicious!

Total time: 30 min
Difficulty: Low
Serves: 4-6
By Cookist

Are you craving the sweet and creamy goodness of cannoli but don't have the time or ingredients to make the traditional recipe? We've got you covered with a cheat recipe that will satisfy your cannoli cravings in no time! These cream cannoli bites are made with puff pastry and a filling of vanilla pudding and whipped cream. This Cream Cannoli recipe is a quick and easy way to enjoy the delicious flavors of cannoli without the hassle. So grab your pastry bag and get ready to indulge in these delightful treats! If you're ready to discover the easy way to make delicious cannoli-like bites, keep reading!

Cream Cannoli Variations

Use crushed pistachios or mini chocolate chips instead of hazelnut grains.

Use store-bought short-crust pastry instead of puff pastry.

You can also fill the pastry cones with fresh cream, custard, or other flavors of pudding (like chocolate or vanilla).


The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.  If the pastry is too warm, it won’t puff enough.

Make sure to flour the surface, this will prevent the pastry from sticking when you cut the pastry into strips.

If you have steel cannoli tubes, you can also use these. Alternatively, you can make cannoli tubes out of foil.

Leave the pastry cones to cool completely before you add the filling.


How to Store Cream Cannoli

Leftover cream cannoli can be stored in the fridge for up to 4 days. Keep the pastries in an airtight container to prevent them from absorbing other flavors in the fridge.

Can I Make Cream Canolli in the Airfryer?

The puff pastry strips can be cooked in the Airfryer. Place the spoons with the twisted pastry in an Airfryer basket and air fry at 180°C for 6 to 8 minutes.

Can I Make It Ahead of Time?

This recipe is best served immediately after assembling. If prepared too long before serving, the puff pastry cones get soggy. To make sure they stay crispy, fill them no longer than one hour before serving.

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puff pastry roll
vanilla pudding
70g (2.5 oz)
360ml (1 2/5 cups)
60g (1/4 cup)
Whipping cream
160ml (3/5 cup)
hazelnut grains


Unroll the puff pastry and sprinkle with flour.

Use a pizza cutter to cut the puff pastry into 1-inch strips.

Put a few spoons on top of each other, then twist the puff pastry strips around the spoon handles.

Place the twisted pastry on a baking sheet, then brush with beaten egg. Bake at 180°C (360°F) for 20 minutes.

In the meanwhile, bake the pudding. Add the vanilla pudding, sugar, and milk to a large mixing bowl.

Whisk the mixture until smooth.

Pour the mixture into a pan over low-medium heat.

Continue to cook over low heat until the mixture thickens. Allow the mixture to cool.

Beat the cream until stiff peaks form.

Add the prepared pudding to the whipped cream and beat to combine.

Transfer the cream-pudding mixture to a piping bag and use it to fill the baked pastry twists.

Dip the filled cannolis into the hazelnut grains.


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