1. Prepare the Pastry Shells

• Preheat the oven to 375°F (190°C).
• Roll out the puff pastry on a flat surface, and use a sharp knife or pizza cutter to slice it into 1-inch wide strips. The width should be enough to wrap around the cannoli molds comfortably.
• Wrap the pastry strips around the metal cannoli molds. Ensure the edges slightly overlap, creating a secure seal to keep the shape intact while baking.
• Brush the pastry with the beaten egg wash, making sure to cover every surface of the pastry for that golden, glossy finish. Then, sprinkle the pastry lightly with granulated sugar to add a touch of sweetness and a slight crunch.
• Bake the pastry shells in the preheated oven for 15-18 minutes, or until they turn golden and flaky. Once done, let the shells cool completely before removing them from the molds to avoid damaging the delicate pastry.

2. Make the Vanilla Custard

• Heat the milk in a saucepan over medium heat until it starts steaming. Be sure not to let the milk come to a boil, as this could cause it to curdle.
• In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined. This mixture will form the base of your custard, providing that rich and creamy texture.
• Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. The goal here is to temper the eggs by slowly introducing the warm milk, which will help you achieve a silky custard.
• Return the mixture to the saucepan and cook over medium heat, stirring continuously. As the mixture heats up, it will begin to thicken into a custard-like consistency. This process usually takes a few minutes, so be patient.
• Once thickened, remove the custard from heat and stir in the vanilla extract and unsalted butter. These additions will give your custard its signature flavor and smooth texture.
• Let the custard cool to room temperature before placing it in the refrigerator to chill. This will allow the custard to set and become even creamier.

3. Assemble the Cannoncini

• Once the puff pastry shells and custard are completely cool, it’s time to assemble the Cannoncini.
• Transfer the cooled custard into a piping bag fitted with a star or round tip. This will make it easier to pipe the custard into the shells, ensuring an even distribution.
• Pipe the custard into both ends of the cooled pastry shells, filling them generously but without overstuffing. The custard should be smooth and creamy, making each bite heavenly.

4. Garnish & Serve

• To add the perfect finishing touch, dust the filled cannoncini with powdered sugar just before serving. This adds a light sweetness and an elegant look to the pastries.
• Serve immediately for the crispiest and freshest experience. Enjoy them with a hot cup of espresso or cappuccino, making for an indulgent treat.