Cannoli with Pastry Cream

 

Cannoli with Pastry Cream

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Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp cocoa powder (optional, for color)
• 1/2 tsp cinnamon
• 2 tbsp unsalted butter, cubed
• 1 egg
• 1/4 cup marsala wine (or white wine)
• 1 tbsp white vinegar
• 1-2 tbsp cold water (if needed)
• Oil for frying
• 1 egg white (for sealing edges)

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• 1/2 cup heavy cream (optional, for a lighter texture)

For Garnish:

• Powdered sugar
• Mini chocolate chips or chopped pistachios

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Instructions

1. Make the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until it starts to steam (but not boil).
2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour half of the warm milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes).
5. Remove from heat and stir in vanilla and butter until smooth.
6. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
7. (Optional) Whip heavy cream to stiff peaks and fold into the cooled pastry cream for extra lightness.

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2. Make the Cannoli Shells:

1. In a bowl, whisk together flour, sugar, salt, cocoa powder, and cinnamon.
2. Cut in the butter with your fingers until the mixture resembles coarse crumbs.
3. Add the egg, marsala wine, and vinegar, mixing until a dough forms. If dry, add a little cold water.
4. Knead for about 5 minutes until smooth, then wrap in plastic and let rest for 30 minutes.
5. Roll out the dough very thin (about 1/16 inch) and cut into 4-inch circles.
6. Wrap each circle around a cannoli mold, sealing the edge with egg white.
7. Heat oil to 350°F (175°C) and fry the shells until golden brown (about 1-2 minutes).
8. Drain on paper towels and let them cool before removing from the molds.

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3. Assemble the Cannoli:

1. Transfer the chilled pastry cream to a piping bag fitted with a round tip.
2. Pipe the cream into both ends of the cannoli shells.
3. Dip the ends in mini chocolate chips or chopped pistachios.
4. Dust with powdered sugar before serving.

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Tips for the Best Cannoli:

• Use a pastry bag to easily fill the shells without breaking them.
• Fill cannoli just before serving to prevent sogginess.
• If you don’t have cannoli molds, use rolled-up aluminum foil tubes.
• Marsala wine adds flavor and helps with crispiness, but you can substitute white wine or even grape juice.

Enjoy your crispy, creamy, and delicious cannoli!