1. Prepare the Pastry Shells:

Preheat the oven to 375°F (190°C).

Roll out puff pastry and cut into 1-inch wide strips.

Wrap strips around metal cannoli molds, overlapping slightly.

Brush with beaten egg and sprinkle with granulated sugar.

Bake for 15-18 minutes, until golden and flaky. Cool completely before removing from molds.

2. Make the Vanilla Custard:

Heat milk in a saucepan over medium heat until steaming (not boiling).

In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

Gradually add hot milk to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat, stir in vanilla extract and butter. Cool to room temperature, then chill in the refrigerator.

3. Assemble the Cannoncini:

Transfer the custard into a piping bag fitted with a star or round tip.

Pipe custard into both ends of the cooled pastry shells, ensuring they’re evenly filled.

4. Garnish & Serve:

Dust with powdered sugar for an elegant finish.

Serve immediately for the best texture.