Cannelloni with Nut Filling

For the cannelloni with nut filling, first boil 100 ml of milk in a saucepan. Add ground nuts, raisins, sugar and cinnamon and heat everything at low temperature for 2-3 minutes. Allow to cool to lukewarm.

Preheat the oven to 200 °C. Peel the apple, cut into quarters and remove the core. Dice 1 quarter, finely grate the rest. Squeeze 2 teaspoons of juice from the lemon half and mix with the grated apple. Mix the nut mixture with curd cheese, grated apple and 1 egg and fill into the cannellon rolls.

Place the rolls side by side in the mold. Mix the whipped cream with the remaining milk, the remaining egg and the vanilla sugar and pour over the top. Sprinkle the apple cubes on top. Cut the butter into flakes and place on top.

Bake the cannelloni in a hot oven (center) for about 30 minutes, until they are soft and the surface is lightly browned. Let the cannelloni with nut filling stand briefly, then dust with powdered sugar and serve while still warm or lukewarm.

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