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In Sydney I used to regularly eat an Italian pastry the cafe called Cornetti. Having searched all my general Italian and Italian Baking books I now know a true cornetti is shaped like, and has a pastry like, croissant. What I am lusting after was made from a yeasted sweet dough (like a donut dough but no spice,maybe some lemon zest is all,  nice and soft), it had to have been rolled around something like a cream horn mold before being deep fried, then rolled in sugar, filled with pastry cream.Then I would buy it and eat it. I cannot find a recipe for this anywhere in my books or on line, and obviously I wasn't searching under the correct name anyway. Can anyone help with this? 

These sound very similar to cannoli, a Sicilian dessert which is big in Boston where I live - you can read about them on Wikipedia.

There are 13 online recipes available.

G'day from DownUnder Jane, thankyou for taking the trouble to reply. Nice to know there are people out there who understand just how important these requests are. I now know they certainly are not called Cornetti, but aren't cannoli either (though they are equally delicious) but they are Sicilian. Since my call for help I have found that they are called Cartocci and  the dough is a type of brioche dough.  I had done all my searching on the assumption that they were Italian, but with Italy and Sicily , though the same country officially, it seems it  is a case of never the twain shall meet, so I was not having any luck finding them as I was not specifying that they were Sicilian. I stumbled across a Sicilian site (as you do) called Ricette Di Sicilia and found them there!Pictures too, have a look and you too can lust after them. You might even make them if you are a baker and have a mind to. 

I got the recipe from that site, checked other recipes then and they are all the same if they are on a Sicilian site (fiddly but  straightforward,not complicated) and then did the EYB search again and dispite have sooooo many Italian books I only have the recipe in one, and that is in Gondola on the Murray by Stefano de Pieri. (who is an Aussie, time to re-visit that book I think.)  His recipe differs, I think it has been Australianized and I will try the Sicilian version, first time anyway.

When I told a friend I had finally found what I had been looking for for so long she felt it necessary to tell me it was not normal to care about these things so much. Can't understand why she would think that. Obviously not a baker is all I can say. 

Cheers to you  there in Boston Jane,  Di.

Glad you were able to find it.