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!

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Stampa

Cannoli with tuna mousse

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 cannoli

Difficulty

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

1. 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.
2. Butter generously your cannoli rolls.
3. 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.
4. Bake in oven at 200 degrees for 18-20 minutes, let them cool, then remouve the cylinders.

For the mousse

1. Drain the tuna, removing all the oil.
2. Add it to Philadelphia, add ground white pepper and a pinch of salt. Puree the mousse, until it is smooth and frothy.
3. Place the mousse in a pastry bag and fill the cannoli.
4. Decorate with a few leaves of chopped parsley just before serving.