Brisèe cannoli with IGP Valtellina bresaola mousse

🥐 Savory Cannoli with Brisée Pastry and Bresaola Mousse

A delightful idea for buffets, aperitifs, or gourmet appetizers: the savory cannoli with brisée pastry filled with a delicate Bresaola della Valtellina IGP mousse are easy to prepare and beautiful to serve ✨. Crispy on the outside, creamy on the inside, they will win everyone over with their elegance and bold yet balanced flavor.

📝 Ingredients for 4 people (12 cannoli):

• 1 roll of brisée pastry
• 90 g of Bresaola della Valtellina IGP
• 90 g of fresh cream cheese
• 1 tablespoon of whole milk
• Soft butter (to grease the molds)
• Milk to taste (for brushing)
• 12 aluminum cooking cones

👩‍🍳 Preparation:

👉 1. Preparing the cannoli:

1. Unroll the brisée pastry and cut it into 12 strips about 2 cm wide.
2. Slightly grease the aluminum cones with a bit of butter.
3. Wrap each strip around a cone, starting from the tip and slightly overlapping the pastry as you go up.
4. Place the cones on a baking tray lined with parchment paper, with the seam facing down.
5. Brush the surface of the cannoli with a bit of milk.
6. Bake in a preheated static oven at 190°C for 14–15 minutes, until they are nicely golden.
7. Let cool, then gently remove the aluminum cones.

👉 2. Preparing the mousse:

1. In a mixer, combine the cream cheese with the Bresaola della Valtellina IGP cut into pieces.
2. Blend lightly, add 1 tablespoon of milk, then blend again until you obtain a smooth and homogeneous cream.
3. Transfer the mousse to a piping bag with a star tip.

👉 3. Assembly:

1. Fill the brisée cannoli with the bresaola mousse, gently filling them on both sides.
2. Serve immediately or store in the refrigerator until ready to enjoy.

📚 Source: Consorzio di tutela Bresaola della Valtellina
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.