Crispy Cannelloni with Quince

Rating: 3.5 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

100 g Powdered sugar
2 Eggs
40 ml Milk
200 g Flour
0.5 Vanilla bean (pulp thereof)
50 g Butter
200 ml Whipped cream
20 g Sugar
1 Vanilla bean
50 g Brittle
500 g Quince
300 ml Apple juice
20 ml Lime juice
150 g Sugar
1 Pinch/s of cinnamon
20 ml Rum

Noted By K-H Boller 11/O1:

Preparation:
Sieve the powdered sugar into a large enough bowl and mix with the eggs until creamy.
Stir. Then add the milk and the flour alternately under the dough form.
Add the vanilla pulp and finally the liquid but only slightly
Warm
Stir the butter into the dough in a fine stream. Rest a few min.
Let and then bake in a waffle iron. But you can also make thin au
Spread on a greased tray and bake in the stove. After
Place the baking on the spot over a round wood 3 cm in diameter
And roll up.

Instructions:

Whip the whipped cream with sugar and vanilla pulp until stiff and pour into the wafer rolls with the piping bag from both sides. Press the ends into brittle.

Rinse the quinces and remove the peel with a peeler. Cut the flesh into small cubes and cook with apple juice and lime juice in about 20. min until soft to mushy. Season the compote with sugar, cinnamon and rum. Warm or cool and serve with the cannelloni.

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