Heavenly Vanilla Cream Rolls (Cannoncini)

Vanilla Cream Rolls, known as Cannoncini in Italy, are a delightful pastry that combines a crispy, flaky exterior with a smooth, rich custard cream filling. Perfect for a special breakfast, dessert, or an elegant afternoon tea, these treats are sure to impress with their irresistible combination of textures and flavors. Let’s dive into the recipe and learn how to create these heavenly vanilla cream rolls.


For the Custard Cream (Crema Pasticcera):

  • 3 egg yolks
  • 3 tablespoons (30g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1 teaspoon vanilla extract
  • 8 oz (235ml) milk

For the Pastry:

  • 1 sheet of puff pastry (store-bought or homemade)
  • 1 egg (for egg wash)
  • Additional sugar for sprinkling
  • Powdered sugar for dusting (optional)


  1. Prepare the Custard Cream (Crema Pasticcera)
    • In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. Remove from heat and set aside.
    • In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
    • Add the flour to the egg yolk mixture and whisk until smooth.
    • Gradually pour the warm milk into the egg yolk mixture, whisking constantly to prevent lumps.
    • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard consistency. This should take about 5-7 minutes.
    • Once thickened, remove from heat and stir in the vanilla extract.
    • Transfer the custard to a bowl, cover with plastic wrap (making sure the wrap touches the surface of the custard to prevent a skin from forming), and let it cool completely in the refrigerator.
  2. Prepare the Pastry Rolls
    • Preheat your oven to 400°F (200°C).
    • Roll out the puff pastry sheet on a lightly floured surface.
    • Cut the pastry into strips about 1 inch (2.5 cm) wide.
    • Wrap each strip around a metal cannoli tube or similar mold, overlapping the edges slightly to create a spiral.
    • Place the wrapped molds on a baking sheet lined with parchment paper.
  3. Bake the Pastry Rolls
    • Beat the egg and brush it over the pastry rolls to give them a golden, shiny finish.
    • Sprinkle a little sugar over the rolls for added sweetness and crunch.
    • Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.
    • Remove from the oven and let them cool slightly before carefully removing the pastry from the molds.
  4. Fill the Pastry Rolls
    • Once the pastry rolls are completely cool and the custard is chilled, transfer the custard cream to a piping bag with a medium-sized nozzle.
    • Pipe the custard into each pastry roll, filling them generously.
  5. Serve and Enjoy
    • Arrange the filled Cannoncini on a serving plate.
    • Dust with powdered sugar if desired.
    • Serve immediately and enjoy these heavenly vanilla cream rolls!


Vanilla Cream Rolls, or Cannoncini, are a delightful Italian pastry that perfectly combines a flaky, golden exterior with a creamy, rich filling. This recipe is simple yet impressive, making it ideal for any special occasion or just a sweet indulgence. The contrast between the crisp puff pastry and the smooth custard cream is simply irresistible.