Cannoli Cilentani with Double Cream Filling (Crema Pasticcera + Chocolate Custard Recipe)

If you’ve ever loved classic cannoli, meet their creamy Campania cousin: Cannoli Cilentani.

These crunchy, golden shells come from the Cilento area in Southern Italy and are traditionally filled with pastry cream (crema pasticcera)—often done “double style” with half vanilla custard and half chocolate custard for the best of both worlds.

Why This Double-Cream Version Is So Irresistible

• Crisp, bubbly fried shells (thin and light!)

• Two fillings in one bite: crema pasticcera + chocolate custard

• A beautiful presentation with minimal effort

• Pure Nonna-style comfort dessert

DOWNLOAD PDF WITH RECIPE OF CANNOLI CILENTANI HERE:

CannoliCilentaniRecipe

Cooking Times & Servings

• Prep Time: 35 minutes

• Resting Time: 1 hour

• Cook Time: 15–20 minutes

• Cooling Time: 45 minutes

• Total Time: About 2 hours 40 minutes

• Servings: 6 cannoli

Ingredients

For the Cannoli Shells (6)

• 250 g 00 flour (about 2 cups, spooned and leveled)

• 1 large egg

• 2 1/2 tablespoons vegetable oil

• Dry white wine, as needed (about 4–6 tablespoons / 60–90 ml)

• Peanut oil (or neutral frying oil), for deep frying

For the Double Cream Filling

Crema Pasticcera

• 250 g whole milk (about 1 cup + 1 tablespoon)

• 3 large egg yolks

• 75 g sugar (about 6 tablespoons / 1/3 cup)

• 12 g cornstarch (about 1 1/2 tablespoons)

• 10 g 00 flour (about 1 tablespoon)

Chocolate Custard

• 35 g dark chocolate, melted (about 1.2 oz / 1/3 cup chopped)

For Finishing

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Make the Dough

1. Add flour to a bowl and make a well in the center.

2. Add the egg and mix until absorbed.

3. Add the vegetable oil and knead.

4. Add white wine a little at a time until the dough becomes compact and smooth.

5. Knead on a work surface until elastic and uniform.

6. Wrap in plastic wrap and refrigerate at least 1 hour.

2. Roll & Shape the Shells

1. Roll the dough very thin (about 2 mm). A pasta machine works best.

2. Cut into 4-inch (10 cm) squares.

3. Wrap each square around a cannoli tube mold.

4. Seal the edge with a little water.

3. Fry the Shells

1. Heat oil in a deep pot to about 350°F (175°C).

2. Fry shells fully submerged until golden and crisp.

3. Drain on paper towels and cool completely.

4. Make the Crema Pasticcera

1. Heat the milk in a saucepan until it’s just about to boil.

2. In a bowl, whisk yolks and sugar until pale.

3. Whisk in cornstarch and flour until smooth.

4. Slowly whisk in a splash of hot milk to loosen the mixture.

5. Pour everything back into the saucepan with the remaining milk.

6. Cook over medium heat, whisking constantly, until thick.

5. Turn Half into Chocolate Custard

1. Melt the dark chocolate.

2. Divide the hot custard evenly into two bowls.

3. Stir the melted chocolate into one bowl until smooth.

4. Cover both bowls with plastic wrap touching the surface and cool completely.

6. Fill the Cannoli (Double Cream Style)

1. Spoon custard into one piping bag and chocolate custard into another.

2. Fill each cannolo:

   • One side with vanilla custard

   • The other side with chocolate custard

7. Finish & Serve

Dust with powdered sugar and serve immediately for maximum crunch.

Tips & Tricks

• Fill right before serving so the shells stay crisp

• If custard gets lumpy, whisk hard or strain before cooling

• A pasta machine makes the shells thinner and crispier

• Don’t overcrowd the pot while frying—temperature drops fast

FAQ: Cannoli Cilentani

Can I make the custard ahead of time?

Yes—make both custards up to 2 days ahead, refrigerate, and stir before piping.

How do I keep the shells crunchy?

Store shells airtight at room temp and fill right before serving.

Do I really need cannoli molds?

Yes—metal cannoli tubes are essential for the right shape and crisp texture.

Can I make all the filling chocolate (or all vanilla)?

Absolutely—just don’t split the custard.

Nutritional Facts (Per Cannolo, Approx.)

CANNOLI CILENTANI (DOUBLE CREAM CANNOLI)

These crunchy, golden shells come from the Cilento area in Southern Italy and are traditionally filled with pastry cream (crema pasticcera)—often done “double style” with half vanilla custard and half chocolate custard for the best of both worlds

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr

1 hour hr 4 minutes mins

Total Time 2 hours hrs 39 minutes mins

Course Dessert

Cuisine Italian

Servings 6 cannoli

Notes

Ingredients

For the Cannoli Shells (6)

• 250 g 00 flour (about 2 cups, spooned and leveled)
• 1 large egg
• 2 1/2 tablespoons vegetable oil
• Dry white wine, as needed (about 4–6 tablespoons / 60–90 ml)
• Peanut oil (or neutral frying oil), for deep frying

---

For the Double Cream Filling

Crema Pasticcera

• 250 g whole milk (about 1 cup + 1 tablespoon)
• 3 large egg yolks
• 75 g sugar (about 6 tablespoons / 1/3 cup)
• 12 g cornstarch (about 1 1/2 tablespoons)
• 10 g 00 flour (about 1 tablespoon)

Chocolate Custard

• 35 g dark chocolate, melted (about 1.2 oz / 1/3 cup chopped)

---

For Finishing

• Powdered sugar, for dusting

---

Step-by-Step Instructions

1. Make the Dough

1. Add flour to a bowl and make a well in the center.
2. Add the egg and mix until absorbed.
3. Add the vegetable oil and knead.
4. Add white wine a little at a time until the dough becomes compact and smooth.
5. Knead on a work surface until elastic and uniform.
6. Wrap in plastic wrap and refrigerate at least 1 hour.

---

2. Roll & Shape the Shells

1. Roll the dough very thin (about 2 mm). A pasta machine works best.
2. Cut into 4-inch (10 cm) squares.
3. Wrap each square around a cannoli tube mold.
4. Seal the edge with a little water.

---

3. Fry the Shells

1. Heat oil in a deep pot to about 350°F (175°C).
2. Fry shells fully submerged until golden and crisp.
3. Drain on paper towels and cool completely.

---

4. Make the Crema Pasticcera

1. Heat the milk in a saucepan until it’s just about to boil.
2. In a bowl, whisk yolks and sugar until pale.
3. Whisk in cornstarch and flour until smooth.
4. Slowly whisk in a splash of hot milk to loosen the mixture.
5. Pour everything back into the saucepan with the remaining milk.
6. Cook over medium heat, whisking constantly, until thick.

---

5. Turn Half into Chocolate Custard

1. Melt the dark chocolate.
2. Divide the hot custard evenly into two bowls.
3. Stir the melted chocolate into one bowl until smooth.
4. Cover both bowls with plastic wrap touching the surface and cool completely.

---

6. Fill the Cannoli (Double Cream Style)

1. Spoon custard into one piping bag and chocolate custard into another.
2. Fill each cannolo:
   • One side with vanilla custard
   • The other side with chocolate custard

---

7. Finish & Serve

Dust with powdered sugar and serve immediately for maximum crunch.

---

Tips & Tricks

• Fill right before serving so the shells stay crisp
• If custard gets lumpy, whisk hard or strain before cooling
• A pasta machine makes the shells thinner and crispier
• Don’t overcrowd the pot while frying—temperature drops fast

---

Keyword Cannoli Cilentani, Cilento cannoli, Campania dessert, double cream cannoli, crema pasticcera cannoli, chocolate custard filling, Italian custard cannoli, authentic Italian dessert, cannoli cilentani, double cream cannoli, custard filled cannoli, Italian cannoli recipe, Nutella cannoli, traditional cilento desserts, Italian pastries

Tried this recipe?Let us know how it was!