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Preheat oven to 400°F (200°C).
Lightly flour your surface and roll out the puff pastry into a thin rectangle.
Cut into 12 long strips.
Wrap each strip around a metal cannoli form or a homemade rolled aluminum foil tube, overlapping slightly.
Brush the pastry with a beaten egg and sprinkle lightly with sugar.
Bake:
Place rolls seam-side down on a baking sheet lined with parchment paper.
Bake for 15–18 minutes until golden brown and puffed.
Let them cool, then carefully remove the metal forms.
Fill and Serve:
Spoon or pipe the cooled custard cream into the hollow rolls.
Dust with powdered sugar if desired, and serve immediately!
Quick Info:
Yield: 12 rolls
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Chill Time for Cream: 30 minutes (optional but recommended)
Would you also like a quick tip on how to make a chocolate custard filling as a variation?
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