06/05/2026
The Wontonnoli. Share this with someone that loves cannoli.
I made cannoli using pastry cream and wontons.
I’m nervous that the cannoli police will be coming after me, but that crunch is the only thing I wanted.
If you’re looking for your newest dessert obsession, this is it. Using wonton wrappers is a massive shortcut to that perfect shatter. Getting them to blister like the real thing requires a good fry and a proper cool-down on a wire rack. I’ve filled these with a pandan and coconut custard.
I also think I ate a few too many in one sitting filming this.
Wontonnoli (Pandan & Coconut)
Time: 2h 30m (75m active) | Makes: 12
Pandan Coconut Custard
• 250g milk & 100g coconut cream
• 4 egg yolks
• 70g caster sugar
• 30g cornflour & 1/4 tsp salt
• 1 tsp pandan flavouring & 30g cold butter
Wonton Shells & Crumb
• 12 square wonton wrappers
• 1 egg white (lightly whisked)
• 40g toasted coconut & 35g roasted peanuts (chopped)
• 10g icing sugar (for dusting)
Method
1. Custard: Whisk yolks, sugar, cornflour, and salt.
2. Heat milk and coconut cream until steaming; temper into the yolk mixture.
3. Return to pan; whisk constantly over medium heat until bubbling, then cook for 60 seconds.
4. Stir in pandan and butter. Strain, cover surface with wrap, and chill for 2 hours.
5. Shells: Heat oil to 175°C.
6. Lay a wonton diamond down and place a cannoli mould across the centre.
7. Roll the wrapper around the mould.
8. Dab a small amount of egg white on the final corner and press to seal wrapper to wrapper.
9. Fry for 2 to 3 minutes until deeply golden and blistered.
10. Drain on a wire rack; slide off moulds after 2 minutes.
11. Assembly: Whisk chilled custard until smooth and pipe into cooled shells.
12. Sprinkle the combined coconut and peanuts on the ends. Dust with icing sugar.
