Creamy Custard Cannoli Recipe

Introduction

Indulge in the rich and creamy goodness of homemade cannoli with this delectable Creamy Custard Cannoli recipe. These traditional Italian pastries are made with a crispy shell filled with a luscious custard cream. Perfect for special occasions or simply for treating yourself, these cannoli will surely impress your family and friends. Follow this step-by-step guide to create a dessert that is both irresistible and memorable.

Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cold and diced
• 1 large egg, beaten
• ½ cup Marsala wine
• Vegetable oil, for frying

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• ½ cup mini chocolate chips

Steps

Step 1: Prepare the Cannoli Shells

In a large mixing bowl, combine the flour, sugar, and salt. Add the cold diced butter and mix with your fingertips until the mixture resembles coarse crumbs. Make a well in the center and pour in the beaten egg and Marsala wine. Mix until the dough comes together.

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Divide the dough into 4 equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine. Aim for a thickness of about 1/16 inch. Cut out circles with a diameter of about 4 inches using a cookie cutter or a glass.

Wrap each dough circle around a cannoli tube or a metal tube covered with aluminum foil, sealing the edges with a little water. Press the edges firmly to ensure they stick together.

In a large pot, heat vegetable oil to 375°F (190°C). Fry the cannoli shells, a few at a time, until golden brown and crisp, about 2-3 minutes. Use tongs to carefully remove them from the oil and transfer to a paper towel-lined plate to drain excess oil. Let them cool completely before removing the shells from the tubes.

Step 2: Prepare the Custard Filling

In a medium saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.

Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in the vanilla extract, cinnamon, and nutmeg.

Remove the custard from the heat and let it cool for a few minutes. Stir in the mini chocolate chips. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until chilled.

Variations

While the classic cannoli recipe is a delight on its own, you can also experiment with different variations to suit your taste:

Fruit-Filled Cannoli:

Add chopped fruits such as strawberries, raspberries, or diced peaches to the custard filling for a refreshing twist.

Nutty Cannoli:

Mix in finely chopped nuts like pistachios, almonds, or hazelnuts into the custard filling for an added crunch.

Flavored Cannoli Shells:

Add a pop of flavor to the cannoli shells by incorporating ingredients like cocoa powder, ground cinnamon, or lemon zest into the dough.

Tips

• Make sure the cannoli shells are fried until they are golden brown and crispy. Undercooked shells may become soggy when filled.
• Let the custard filling cool completely before filling the cannoli shells. This will ensure that the shells remain crispy.
• If you don’t have Marsala wine, you can substitute it with white wine or even rum.
• If you don’t have cannoli tubes, you can use metal or wooden dowels covered with aluminum foil.
• For an extra touch, dip the ends of the filled cannoli in melted chocolate and sprinkle with chopped nuts or powdered sugar.

Conclusion

With its crispy shell and creamy custard filling, this Creamy Custard Cannoli recipe is a true Italian delight. Whether you’re serving them for a special occasion or simply treating yourself, these homemade cannoli are sure to impress. Get creative with variations and enjoy the deliciousness of this classic Italian dessert.

FAQs

Can I make the cannoli shells in advance?

Yes, you can make the cannoli shells a day or two in advance. Just store them in an airtight container at room temperature to keep them crispy.

How long can I keep the filled cannoli?

Once filled, the cannoli are best enjoyed immediately. However, you can refrigerate them for up to 2 hours if necessary. Just be aware that the longer they sit, the softer the shells may become.

Can I freeze the cannoli?

It is not recommended to freeze filled cannoli as the shells will lose their crispiness. However, you can freeze the unfilled shells in an airtight container for up to 2 months. Thaw them at room temperature before filling.

Can I use a different type of filling?

Absolutely! While the custard filling is traditional, you can experiment with different fillings like ricotta cheese, mascarpone cream, or even a chocolate mousse.

Can I add alcohol to the custard filling?

If you prefer a boozy twist, you can add a tablespoon of your favorite liqueur, such as Amaretto or Frangelico, to the custard filling. Adjust the amount to your taste.

Enjoy creating these delightful Creamy Custard Cannoli and savor each bite of this Italian dessert masterpiece!