Stick dessert from cannelloni pasta!

Who could say no to that crispy, sweet-and-salty bite? This recipe, featuring crunchy cannelloni pasta filled with soft and creamy hazelnut spread, makes a perfect snack option! 🌴🥥

Ingredients:

1 cup milk, 3 tablespoons sugar, 4 egg yolks, 5 tablespoons starch, sunflower oil, cannelloni pasta (about 10 pieces), 200g Nutart hazelnut spread, shredded coconut, honey

Recipe:

In a pot, heat the milk, sugar, egg yolks, and starch while stirring continuously. Once it thickens, remove from heat and let it cool.

Meanwhile, fry the cannelloni pasta in sunflower oil until they start turning golden brown. (You can also try baking or using an air fryer.) Be careful not to overcook them.

Once the custard mixture has cooled, add the hazelnut spread and whisk until smooth. Chill both the fried cannelloni and the filling in the refrigerator for 15-20 minutes.

Lightly brush the cannelloni with a thin layer of honey and roll them in shredded coconut.

Transfer the chilled filling into a piping bag and fill the cannelloni.

Chill again for another 15-20 minutes before serving. Enjoy the crispy, creamy goodness! 😋😋