Ingredients for 4 servings as a dessert

For the filling
4 cooking apples
200g of frozen cherries
3 tablespoons of sugar
1 teaspoon of cinnamon
1 tablespoon of lemon juice
16 cannelloni tubes
1 tablespoon of butter for the baking dish

For the custard
500ml of cream
1 vanilla pod
1 egg + 2 egg yolks
2 tablespoons of sugar
2 tablespoons of sour cream
50g of flaked almonds
30g of pistachios
Icing sugar

Preparation
Preparation time: 25 min
Cooking time: 30 min

Preheat the oven to 180° C convection. Wash apples, finely dice them and coarsely chop the cherries. Stir the fruit mixture with sugar, cinnamon and lemon juice. Fill the pasta tubes with the apple and cherry mixture. Lay the tubes next to each other in a buttered baking dish. Mix the cream with the scraped out vanilla pod seeds, eggs and sugar and pour over the cannelloni. Stir the sour cream until smooth, brush the cannelloni with this and bake 30 minutes in the oven. Roast the flaked almonds and pistachios in a non-stick pan, sprinkle together with the icing sugar over the warm cannelloni and serve immediately.

Apple Canneloni
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