Cannoncini with puina ricotta

🧀 Puff Pastry Cannoli with Puina Cream, Scinda, and Mascarpone

A recipe that combines Valtellinese tradition with touches of modern creativity: puff pastry cannoli filled with a cheese cream that includes puina – ricotta obtained from the second boiling of the whey – and aged scinda, a typical local cheese with a strong flavor 🥐🌿. A sophisticated appetizer or finger food, perfect for buffets, aperitifs, and elegant dinners.

📝 Ingredients for 4 people:

• 1 roll of puff pastry
• 100 g of mascarpone
• 100 g of fresh ricotta (puina)
• 100 g of grated aged scinda
• 1 whole egg (for glazing)
• A splash of cream (optional, to soften the cream)
• Chopped fresh parsley
• Pistachio granola (for decoration)

👩‍🍳 Preparation:

👉 1. Preparation of the cannoli:

1. Roll out the puff pastry and cut it into strips, shaping them around cannoli molds.
2. Brush with the beaten whole egg.
3. Bake in a preheated oven at 180°C until golden.
4. Once ready, let cool and carefully remove from the molds.

👉 2. Preparation of the cheese cream:

1. In a bowl, mix the mascarpone, puina (fresh ricotta), and grated scinda.
2. Add a splash of cream to achieve a soft consistency and incorporate the chopped parsley.
3. Transfer the mixture into a piping bag.

👉 3. Filling and decoration:

1. Fill the cannoli with the cheese cream.
2. Decorate the ends with pistachio granola.
3. Serve as an appetizer, finger food, or elegant aperitif.

📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.