Since Christmas is nearly here, today we’re going to start our proposals for Christmas dinner! And we’re starting with an appetizer, fast to prepare, delicious and quite scenic: small cannoli stuffed with a delicate tuna and Philadelphia mousse and flavored with a pinch of white pepper and a few leaves of fresh parsley.
This year there is a surprise, because we have established a theme for the entire dinner, a small detail that will bind all the recipes together, from the appetizer to the dessert. Obviously we are a bit cruel and will not reveal it yet; you’ll have to guess it by following the various proposals. So, watch out!
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

Cannoli with tuna mousse
Ingredients
For the cannoli
- 1 roll of puff pastry preferably rectangular
- 1 egg
For the mousse
- 250 g of Philadelphia cheese
- 160 g of canned tuna
- white pepper
- salt
- parsley for garnishing
Instructions
For the cannoli
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Cut the puff pastry into strips large about 2-2.5 cm; beat an egg and brush half of each strip along its entire length: this operation will prevent the cannoli to break during cooking.
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Butter generously your cannoli rolls.
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Wrap the strip starting from one end all around the cylinder, keeping the brushed egg in the direction you are wrapping, so the parts that overlap just stick together.
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Bake in oven at 200 degrees for 18-20 minutes, let them cool, then remouve the cylinders.
For the mousse
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Drain the tuna, removing all the oil.
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Add it to Philadelphia, add ground white pepper and a pinch of salt. Puree the mousse, until it is smooth and frothy.
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Place the mousse in a pastry bag and fill the cannoli.
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Decorate with a few leaves of chopped parsley just before serving.
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