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Fast Baked Cream-Filled Cannoli

These are flaky and light with a filling that resembles pastry cream! You can add Nutella to flavour it or use lemon flavoured pudding to change it up a bit!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 30

Ingredients

  • 1 pkg (450g) store bought puff pastry (2 sheets)
  • flour for rolling
  • 2 boxes (102g) instant vanilla pudding
  • 1 litre whipping cream
  • Icing sugar for dusting
  • cooking spray
  • metal tube forms (cannoli tubes) from a bakery supply store)

Instructions

  • Preheat your oven to 400°F . Line a large baking sheet with parchment and spray each cannoli tube with cooking spray (you'll only need this once)
  • Unroll the first puff pastry sheet and place it on a well, floured surface.  Roll out to about 15 x 10-inches and cut into 15 long evenly cut strips per sheet.
  • Starting from one end of the cannoli tube, wrap the puff pastry around the tube making sure to slightly overlap the pastry dough each time you wrap around (making sure that there are no gaps in between); place each puff pastry wrapped tube on your baking tray (making sure the end pieces are tucked under) and bake on the middle rack for approximately 15 minutes or until they are a light golden brown. 
  • In the bowl of an electric mixer, add your whipping cream and both packages of pudding mix; beat (with the wire whisk attachment if you have it) on medium speed until it has thickened.  Spoon into a piping bag and if you don't have a piping bag you can use a plastic ziploc bag snipping off a small piece at the corner of the bag, big enough to fit into each cannoli tube.    
  • Remove the Cannoli from the oven and allow to cool.
  • Once cooled gently remove each cannoli shell from the metal form by grasping the tube with one hand and gently wrapping your hand around the cannoli, being careful not to press too hard); set aside. Gently pipe the filling into each cannoli shell and dust with icing sugar on top. 
  • Refrigerate until ready to serve (for optimum crispiness, don't fill the cannoli too far ahead of time)
  • **If you don’t have the Cannoli metal forms you could use a sugar cone wrapped tightly in aluminum foil and spray each aluminum wrapped cone with a non-stick baking spray