Cannoli with Pastry Cream

Heat the milk in a saucepan with the split vanilla bean (or vanilla extract).
In a bowl, whisk the egg yolks with the sugar until the mixture turns pale and white. Add the flour and mix well.
Once the milk starts to simmer, pour it little by little over the egg-sugar mixture while continuously whisking.
Pour everything back into the saucepan and cook over low heat, stirring constantly until the cream thickens.
Once thickened, remove from heat and let it cool. Cover the cream with plastic wrap to prevent a skin from forming.
Prepare the Rolls:

Preheat the oven to 180°C (350°F).
Roll out the puff pastry and cut it into long strips about 2-3 cm wide.
Wrap each strip around a metal tube or pastry roll to form cannoli shapes. If you don’t have metal tubes, you can make them with rolled aluminum foil.
Brush the pastry with the beaten egg to help it brown evenly.
Place the rolls on a baking sheet and bake for about 15 minutes, until golden brown and crispy.
Assemble the Cannolis:

Let the rolls cool, then gently remove the pastry tubes.
Once the pastry cream has cooled completely, transfer it into a piping bag or pastry pouch.
Fill each roll with the cooled pastry cream.
Sprinkle the finished cannolis with icing sugar for a sweet, decorative touch.
Optional Step:

For extra crunch, dip the ends of the cannolis in melted chocolate before filling them with cream!
Serving and Storage Tips: