Remove the broccoli leaves and peel the stalk, wash, cut and split into small buds, then boil in salted water for about 15-20 minutes. Drain and set aside.
Unroll the pastry and keep at room temperature. Cut it in long and wide strips of 1.5 cm.
Preheat the oven to 180°C.
In the meantime, sauté the marinated tempeh that should be cut into small pieces and mixed with oil and squeezed garlic (squeezed with the appropriate garlic press), or chop the garlic with a knife into very small pieces. Add pepper (optional)
Add the boiled broccoli and let it cook for a few moments.
Transfer the mixture to a blender, add the vegetable cream (or soy cream cheese), season with salt and mix it until you get a smooth and compact cream.
Let it cool.
Lightly grease the cannoli tubes, then roll each strand of puff pastry. Place the tubes on a baking sheet lined with parchment paper and brush the top with oil.
Bake the cannoli in a hot oven for about 15 minutes or until they are golden brown. Allow them to cool completely before gently removing them, rotating and taking care not to break the cannoli.
Using a pastry bag or a spoon, fill the cannoli with the cream of tempeh and broccoli.
Bonus idea: the tempeh and broccoli cream is also great for seasoning pasta! It can be stored in a glass jar tightly closed in the refrigerator for up to 2-3 days.