These Lemon Cream Cannoli Pastry Rolls offer a delightful twist on the traditional Italian dessert, combining crisp, golden pastry shells with a luxuriously creamy lemon filling. Finished with a dusting of powdered sugar and whipped cream topping, this dessert is both refreshing and indulgent — perfect for spring and summer entertaining or a bright finish to any meal.
Why You’ll Love This Recipe
These cannoli pastry rolls strike the perfect balance between crisp and creamy, tangy and sweet. The use of lemon gives the dessert a light, citrusy flair that feels elegant yet approachable. They are also impressively beautiful, making them ideal for special occasions or impressing guests. Best of all, they’re surprisingly easy to assemble using store-bought puff pastry and a few staple ingredients.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Puff pastry sheets
- Heavy cream
- Powdered sugar
- Cream cheese
- Lemon zest
- Lemon juice
- Vanilla extract
- Whipped cream (for garnish)
- Powdered sugar (for dusting)
directions
- Preheat your oven to 400°F (200°C). Lightly grease cannoli molds or metallic rods for shaping the pastry rolls.
- Roll out the puff pastry sheets and cut them into long strips. Wrap each strip around the molds, overlapping slightly.
- Place the wrapped molds on a baking sheet and bake for 12–15 minutes or until golden brown and crisp. Remove from oven and let cool before carefully sliding off the molds.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the lemon cream mixture.
- Transfer the filling to a piping bag and fill each pastry roll.
- Garnish the tops with whipped cream and a sliver of lemon zest, and lightly dust with powdered sugar before serving.
Servings and timing
This recipe yields approximately 8 pastry rolls and takes about 45 minutes in total — 15 minutes for preparation and 30 minutes for baking and cooling. It serves 4 to 6 people.
Variations
- Berry Twist: Add crushed raspberries or blueberries to the filling for a fruity variation.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the filled rolls for added richness.
- Ricotta Base: Swap cream cheese for traditional ricotta for a more authentic cannoli flavor.
- Gluten-Free: Use gluten-free puff pastry to make this dessert suitable for gluten-sensitive guests.
- Mini Versions: Make smaller, bite-sized rolls for party platters or gatherings.
storage/reheating
Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. For best texture, keep the pastry and filling separate until serving. These are not suitable for freezing once assembled, as the pastry may become soggy. Reheating is not recommended; they are best enjoyed chilled or at room temperature.
FAQs
What type of pastry should I use?
Puff pastry is ideal for this recipe due to its flaky and crisp texture. Store-bought puff pastry sheets work perfectly.
Can I make these ahead of time?
Yes, you can bake the pastry shells and prepare the filling a day in advance. Assemble just before serving for best texture.
Can I substitute lemon with another citrus?
Absolutely. Orange or lime can be used for a different citrus flavor, depending on your preference.
Is it possible to make this dessert dairy-free?
Yes, use dairy-free puff pastry and substitute the cream cheese and whipped cream with plant-based alternatives.
Can I use a different filling?
Yes, feel free to use custard, chocolate mousse, or even a mascarpone-based cream for variety.
Do I need cannoli molds?
Cannoli molds or any oven-safe cylindrical tools help shape the pastry, but you can also wrap around foil tubes or make cones if needed.
Why is my puff pastry soggy?
Overfilling with cream or not allowing the pastry to cool completely before filling can cause sogginess. Ensure the rolls are crisp and cool first.
How can I make them extra decorative?
Add a candied lemon peel twist or a light drizzle of lemon glaze on top for a more elegant presentation.
Are these rolls very sweet?
They are mildly sweet with a tart lemon edge. You can adjust the sugar in the filling to taste.
Can I freeze the pastry shells?
Yes, unfilled baked shells can be frozen for up to a month. Thaw at room temperature before filling.
Conclusion
Lemon Cream Cannoli Pastry Rolls are a light, zesty, and visually stunning dessert that brings a refreshing citrus flavor to your table. Easy to prepare and endlessly customizable, they are perfect for both novice bakers and seasoned dessert enthusiasts. Whether you’re serving them at a brunch, holiday celebration, or casual dinner, these cannoli rolls are sure to impress with every bite.
Print
These lemon cream cannoli rolls are flaky, zesty, and perfectly sweet—made with golden puff pastry, whipped cream, and lemon curd. A citrusy dessert that looks as good as it tastes!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 rolls
- Category: Dessert
- Method: Bake
- Cuisine: Italian-inspired
Ingredients
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1 sheet puff pastry, thawed
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1 egg (for egg wash)
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1 cup whipped cream or whipped topping
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1/2 cup lemon curd
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Powdered sugar, for dusting
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Lemon zest (optional)
Instructions
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Cut puff pastry into strips and wrap around cannoli molds.
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Brush with egg wash and bake at 400°F (200°C) for 12–15 minutes or until golden. Cool completely.
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In a bowl, mix whipped cream and lemon curd. Pipe into cooled pastry tubes.
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Dust with powdered sugar and lemon zest.
Notes
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No cannoli molds? Use foil-wrapped cones.
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Chill the filling before piping for clean shape.