Savory cannoli with gorgonzola and walnuts: the delicious recipe for an aperitif

The salted cannoli with gorgonzola and walnuts are an appetizing temptation, beautiful to look at and to eat.

Perfect as an aperitif or as an appetizer, salted cannoli are a bit demanding to prepare. If you want to speed up the work a lot you can take cannoli already made , even if of course they won't have the same flavor as the pasta proposed in this recipe. If, on the other hand, you want to try your hand, but you don't have cannoli shapes, you can create them by rolling some baking paper or aluminum foil into cylinders of a couple of centimeters in diameter. Last note, if you want a more decisive taste, use spicy gorgonzola, otherwise use the sweet one .

How to make savory cannoli with gorgonzola

For this preparation you need: a rolling pin ; a 10 cm diameter pastry ring; forms for cannoli; pastry bag.

1. Put the flour and yeast in a large bowl, mix, then add an egg, the butter at room temperature, the ricotta and the Parmesan. Mix everything with a wooden spoon , to have a homogeneous mixture.
2. Shape it into a ball, wrap it in cling film and put it in the fridge for at least half an hour .
3. While the dough cools and solidifies, you can work on the filling. In the same container as before, mix gorgonzola and mascarpone, with a little pepper.
4. Now recover the dough and roll it out on a floured surface, using the rolling pin. It must become thin, about 2 millimeters .
5. Then, with a cup or a large glass, cut out circles of pasta . Work the leftover dough to recover other circles.
6. Turn on the oven at 180°C. Take the cannoli shapes, which are metal cylinders with holes, butter them and wrap the dough discs around them. Use a mixture of egg yolk and milk to brush them, so they get more colourful.
7. Place a tray with the cannoli in the hot oven. Cook for 15-20 minutes, adjusting to the color of the cannoli.
8. After removing them from the oven, let them cool before removing the shapes and putting the cream cheese in their place.
9. Finally, place a walnut kernel on each cannoli .

storage

These delicious little cannons will be snapped up, if you don't finish them you can keep them in the refrigerator for 1 day, inside a container with an airtight lid. We do not recommend freezing in the freezer.

If, on the other hand, you are looking for a delicious second course of meat, try the stuffed cannoli with meat !

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