Easy Homemade Cannoli with Custard | No Frying, No Molds Needed!

Learn how to make delicious Italian custard cannoli at home — the easy way!
These puff pastry cannoli are baked, not fried, and you don’t need any fancy equipment.
No cannoli molds? No problem! Just a dried bamboo cane or anything similar will do.
Perfect for breakfast, dessert, or holidays.

📌 Full printable recipe on my blog → https://www.micaelaskitchen.com/puff-pastry-cannoli-with-custard/

✅ No frying
✅ No molds required
✅ Just puff pastry + simple custard
✅ Light, crispy and creamy

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INGREDIENTS (For 10–20 Cannoli depending on size9🔻
• 500 ml whole milk, at room temperature (2 cups)
• 1/2 tsp vanilla extract
• zest from 1/2 lemon
• 5 egg yolks
• 180 g sugar + 20 g for sprinkling baked cannoli (2/3 cup + 1.5 tbsp)
• 40 g cornstarch (1/3 cup)
• 40 g flour (00 or all-purpose) (2.5 tbsp)
• A pinch of salt
• 500 g puff pastry (block or sheets) (17.6 oz)
• 1 egg, beaten for brushing

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#homemadecannoli #italianrecipes #nofrydessert

What if I told you that you can make 
beautiful, bakery-style custard cannoli at home — without buying any special molds?
All you need is some puff pastry, a simple custard cream, and a little 
trick that makes it all come together. Let’s start with the pastry cream.
In a bowl, mix sugar, flour, and cornstarch. In a separate 
bowl, beat the egg yolks, then slowly add the dry mixture while 
stirring — this gives you a smooth base. Now, gradually add room-temperature milk while 
stirring gently, making sure there are no lumps. Transfer everything to a saucepan, add a little 
lemon zest, and cook over medium-low heat. As it heats up, it will slowly start to 
thicken. Once you see it starting to bubble, remove the lemon zest and keep cooking for 
about a minute more — still stirring — to make sure it reaches the perfect consistency.
Remove from the heat and stir in a pinch of salt and vanilla extract. Cover with 
cling film in contact with the cream, so that a crust does not form on the surface 
as it cools, and let it cool completely. That’s your creamy, rich custard filling! Now for the shells.
Roll out your puff pastry to about 3 or 4 millimeters thick. Cut 
into thin strips about 2 centimeters wide. Instead of using expensive molds, just 
wrap each strip around a short piece of dried bamboo cane — or use 
cannoli tubes if you have them. Brush with beaten egg, sprinkle with sugar, and bake at 220° C or 425° F for about 
12 minutes, until golden and puffed. Once cool, carefully remove 
the shells from the molds. Use a piping bag to fill them 
with your chilled pastry cream. Dust the finished cannoli with powdered 
sugar, if desired, and enjoy your homemade puff pastry cannoli with custard!
That’s how easy it is to make puff pastry cannoli with custard — crispy on the outside, 
creamy on the inside, and completely homemade. No frying, no stress — just simple, 
delicious Italian dessert magic!