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Mini Cannoli – Oven Baked

Yields1 Serving

While most of us are used to cannoli, with a nice crispy crunch and fried taste, we decided to make some slight changes and make a different kind of cannoli. These cannoli are very light and don’t hold a very hard crunch, instead its light and savoury, made in the oven and containing a nice hint of cheese in them! We now fill them delicately using Doulsi Dulce de Leche and enjoy the wonderful balance of savoury and sweet.

 150 g Plain Flour
 100 g Unsalted ButterRoom Temperature - but not too soft
 3 tbsp Cream Cheese
 WaterA small amount
 1 tsp Salt
 Doulsi Dulce De Leche1 Jar is more than enough, they are quite small so use at your liberty.
1

Add all ingredients to a bowl (except dulce de leche) and work with hands to form a semi firm dough.

2

Stretch the dough to about 1mm in thickness - it shouldn't be translucent but it will be quite thin.

3

Use a round cookie cutter - we used a 7cm diameter round cutter but feel free to use any size you like.

4

Wrap the dough around a cannoli mold. Where the dough meets use some water and press gently to make sure it sticks together and doesn't fall apart while it cooks.

5

Place in a tray with baking paper. Make sure the folds are touching the base of the tray, in a sense they are upside down while cooking to prevent them from unfolding.

6

In pre-heated oven at 180 C cook for 20-25 minutes until they reach a golden colour.

7

When done, wait until they are warm but don't let them get cold to remove them from the molds.

8

Add icing sugar and fill with dulce de leche! DONE :)