Easy Cream Puff Pastry Cannoli: Flaky, Filled, and Irresistible

Cream Puff Pastry Cannoli are a delightful twist on the traditional Italian cannoli, made with flaky puff pastry and filled with rich, silky pastry cream. These elegant treats are perfect for parties, holidays, or when you want to impress guests with something light, creamy, and absolutely irresistible. Plus, they are simple to prepare with just a few basic ingredients.

Why Everyone Will Love This Recipe

Everyone will adore Cream Puff Pastry Cannoli for their contrast of textures and flavors. The crisp, golden puff pastry shells provide a delicate crunch, while the luscious pastry cream filling offers velvety smoothness with a hint of lemon zest. These cannoli are visually stunning and can be made ahead of time, making them perfect for both casual and festive occasions. With a light dusting of powdered sugar, they look as good as they taste.

Pro Tips for the Best Cream Puff Pastry Cannoli

• Use cold puff pastry for easier handling and better puff in the oven.
• Rolling the pastry strips in sugar adds a delicious crunch and caramelized flavor.
• Be sure to let the pastry shells cool completely before filling to avoid melting the cream.
• For extra flavor, fold a bit of vanilla or citrus zest into the pastry cream.
• Fill the cannoli just before serving to keep the pastry crisp.

Frequently Asked Questions

Can I make the pastry cream in advance?

Yes, you can prepare the pastry cream up to one day in advance. Store it in the refrigerator, covered with plastic wrap touching the surface to prevent a skin from forming.

How do I keep Cream Puff Pastry Cannoli crisp?

Fill the cannoli shells just before serving to keep them crisp. If filled too far in advance, the pastry may soften.

Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry works perfectly for this recipe. Choose a good-quality brand for the best flavor and texture.

What can I flavor the pastry cream with?

You can add vanilla extract, almond extract, or even orange zest to customize the flavor of the pastry cream.

How long do Cream Puff Pastry Cannoli keep?

Once filled, serve the cannoli within a few hours for the best texture. Unfilled pastry shells can be stored in an airtight container at room temperature for up to two days.

How to Store

Store unfilled Cream Puff Pastry Cannoli shells in an airtight container at room temperature for up to two days. Filled cannoli should be stored in the refrigerator and enjoyed within a few hours for optimal texture. The pastry cream can be kept in the refrigerator for up to two days.

How to Freeze

You can freeze the baked puff pastry shells before filling. Let them cool completely, then store them in a freezer-safe container or bag. Freeze for up to one month. Thaw at room temperature and crisp in the oven for a few minutes if needed before filling. Do not freeze filled cannoli, as the pastry will become soggy.

How to Make Cream Puff Pastry Cannoli

Begin by preparing the pastry cream. In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour in the milk, whisking continuously to avoid lumps. Add the grated lemon zest for a bright, citrusy flavor. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Once the pastry cream has thickened, remove it from the heat. Pour it into a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool completely, then refrigerate until ready to use.

Next, prepare the puff pastry shells. Unroll the puff pastry sheet on a clean work surface. Using a sharp knife or pizza cutter, cut the pastry into strips about two centimeters wide. Take each strip and wrap it around a cream horn mold, slightly overlapping the edges to form a spiral. If you like, you can roll the wrapped molds in granulated sugar on one side for extra crunch.

Step 2

Step 2

Next, prepare the puff pastry shells. Unroll the puff pastry sheet on a clean work surface. Using a sharp knife or pizza cutter, cut the pastry into strips about two centimeters wide. Take each strip and wrap it around a cream horn mold, slightly overlapping the edges to form a spiral. If you like, you can roll the wrapped molds in granulated sugar on one side for extra crunch.

Place the prepared molds seam side down on a baking sheet lined with parchment paper. Bake in a preheated static oven at 200°C (390°F) for about fifteen to twenty minutes, or until the pastry is golden brown and crisp. Remove the baked shells from the oven and allow them to cool completely. Once cooled, gently slide the pastry off the molds.

Step 3

Step 3

Place the prepared molds seam side down on a baking sheet lined with parchment paper. Bake in a preheated static oven at 200°C (390°F) for about fifteen to twenty minutes, or until the pastry is golden brown and crisp. Remove the baked shells from the oven and allow them to cool completely. Once cooled, gently slide the pastry off the molds.

To assemble the Cream Puff Pastry Cannoli, transfer the chilled pastry cream into a piping bag fitted with a round tip. Carefully fill each pastry shell with the cream, piping from both ends if needed to ensure they are fully filled. Arrange the cannoli on a serving platter and dust generously with powdered sugar just before serving.

Enjoy these delightful, flaky, and creamy treats.