Sicilian Cannoli with Custard Cream

A Sweet Twist on a Sicilian Classic

Who doesn’t love Sicilian cannoli? These delightful, crunchy treats are known the world over as a symbol of Italian pastry-making.

While the traditional version is filled with ricotta cream, today we’re bringing you a delicious variation: Cannoli alla Crema Pasticcera (Cannoli with Custard Cream)! 😋

The best part? You get the perfect balance between crispy fried shells and velvety smooth custard filling, with a touch of Sicilian tradition. Whether you’re hosting a special event or enjoying a quiet evening, these cannoli are sure to impress. 🌟

Why Nonna Loves This Recipe

Nonna adores this recipe because it’s a beautiful twist on a family favorite.

The crispy, delicate shells and the rich, creamy custard are a match made in heaven. It’s the perfect dessert to bring together family and friends, offering a taste of Sicily in every bite. 🍊

Her secret? The perfect balance of flavors and textures—crispy cannoli shells, silky custard cream, and a dusting of powdered sugar for the ultimate finish.

The filling can be made ahead, but it’s always best when freshly piped into the shells right before serving. Nonna knows that patience is key, but the results are worth every minute! 🍽️

Cooking Time

• Preparation Time: 30 minutes

• Cooking Time: 20 minutes

• Total Time: 50 minutes

• Servings: 12 cannoli

Ingredients

For the Cannoli Shells:

• 1 cup (140 g) all-purpose flour

• 1 tablespoon unsweetened cocoa powder

• 1 whole egg

• 1 tablespoon vanilla powdered sugar

• 2 tablespoons softened butter

• 2 tablespoons Marsala wine (or white wine)

• A pinch of salt

• Sunflower oil for frying

For the Custard Cream:

• 4 egg yolks

• ½ cup (100 g) caster sugar

• 5 tablespoons (70 g) all-purpose flour

• 2 cups (500 ml) whole milk

• Flavoring: vanilla seeds or untreated lemon zest

For the Decoration:

• Chopped hazelnuts or pistachios (optional)

• Dark chocolate flakes (optional)

• Icing sugar for dusting

Method: Step-by-Step

Step 1: Prepare the Cannoli Shells

• Sift the flour and cocoa powder into a large bowl.

• Add the egg, vanilla powdered sugar, softened butter, and a pinch of salt. Gradually pour in the Marsala wine.

• Knead the dough until smooth and elastic. If it’s too dry, add a little more Marsala; if it’s sticky, add more flour.

• Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.

• Roll out the dough with a rolling pin or pasta machine until it’s very thin (about 1-2 mm).

• Using a 4-inch pastry cutter or glass, cut out discs from the dough.

• Wrap each disc around a lightly greased cannoli mold, sealing the edges with a little water.

• Heat sunflower oil to 340°F (170°C) in a deep pan and fry the cannoli shells until golden brown (about 2-3 minutes).

• Drain on paper towels and remove the molds when they are cool enough to handle. Set aside.

Step 2: Prepare the Custard Cream

• Pour the milk into a saucepan with vanilla seeds or lemon zest and heat until almost boiling. Remove from heat and let it infuse for a few minutes.

• In a separate bowl, whisk the egg yolks and sugar until light and fluffy.

• Add the flour and mix until smooth.

• Slowly pour the hot milk into the egg mixture while stirring continuously.

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens (about 5 minutes).

• Pour the cream into a bowl, cover with plastic wrap, and let it cool at room temperature. Once cooled, refrigerate.

Step 3: Assemble the Cannoli

• Once the custard cream is completely chilled, transfer it to a pastry bag.

• Pipe the custard cream into each cannoli shell, filling both sides completely.

• Dip the ends of the cannoli in chopped hazelnuts or pistachios (optional), and dust with powdered sugar.

• Serve immediately for the best crunch and flavor.

Nutritional Facts

Tips & Tricks

• Perfect Oil Temperature: Use a kitchen thermometer to ensure your oil is at the right temperature (340°F/170°C). Too hot and the cannoli will burn; too cool and they will absorb excess oil.

• Sealing the Shells: Make sure the edges of the dough are sealed tightly when wrapping around the molds to prevent them from opening while frying.

• Serving: Fill the cannoli just before serving to ensure the shells remain crispy.

• Storage: Unfilled shells can be stored in an airtight container for up to 3 days. Filled cannoli are best eaten within a few hours.

Sicilian Custard Cannoli

These delightful, crunchy treats are known the world over as a symbol of Italian pastry-making.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Italian

Servings 12 cannoli

Notes

Ingredients

For the Cannoli Shells:

• 1 cup (140 g) all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 whole egg
• 1 tablespoon vanilla powdered sugar
• 2 tablespoons softened butter
• 2 tablespoons Marsala wine (or white wine)
• A pinch of salt
• Sunflower oil for frying

For the Custard Cream:

• 4 egg yolks
• ½ cup (100 g) caster sugar
• 5 tablespoons (70 g) all-purpose flour
• 2 cups (500 ml) whole milk
• Flavoring: vanilla seeds or untreated lemon zest

For the Decoration:

• Chopped hazelnuts or pistachios (optional)
• Dark chocolate flakes (optional)
• Icing sugar for dusting

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Method: Step-by-Step

Step 1: Prepare the Cannoli Shells

• Sift the flour and cocoa powder into a large bowl.
• Add the egg, vanilla powdered sugar, softened butter, and a pinch of salt. Gradually pour in the Marsala wine.
• Knead the dough until smooth and elastic. If it’s too dry, add a little more Marsala; if it’s sticky, add more flour.
• Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
• Roll out the dough with a rolling pin or pasta machine until it’s very thin (about 1-2 mm).
• Using a 4-inch pastry cutter or glass, cut out discs from the dough.
• Wrap each disc around a lightly greased cannoli mold, sealing the edges with a little water.
• Heat sunflower oil to 340°F (170°C) in a deep pan and fry the cannoli shells until golden brown (about 2-3 minutes).
• Drain on paper towels and remove the molds when they are cool enough to handle. Set aside.

Step 2: Prepare the Custard Cream

• Pour the milk into a saucepan with vanilla seeds or lemon zest and heat until almost boiling. Remove from heat and let it infuse for a few minutes.
• In a separate bowl, whisk the egg yolks and sugar until light and fluffy.
• Add the flour and mix until smooth.
• Slowly pour the hot milk into the egg mixture while stirring continuously.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens (about 5 minutes).
• Pour the cream into a bowl, cover with plastic wrap, and let it cool at room temperature. Once cooled, refrigerate.

Step 3: Assemble the Cannoli

• Once the custard cream is completely chilled, transfer it to a pastry bag.
• Pipe the custard cream into each cannoli shell, filling both sides completely.
• Dip the ends of the cannoli in chopped hazelnuts or pistachios (optional), and dust with powdered sugar.
• Serve immediately for the best crunch and flavor.

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