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Crispy goat cheese and confit onion cannelloni

Aperitif50 minutes4 people200 calories
1/52/53/54/55/5 (4 votes)
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By Irene Arcas

Crispy_cannelloni_cheese_goat_confited_onion

A incoming exquisite! Easy to prepare and easy to eat ... with an explosion of flavors and textures in mouth: Crispy goat cheese and onion confit cannelloni. We continue to develop recipes to get the most out of the filo dough that we saw a few days ago with the aubergine and salmorejo millefeuille.

Taking advantage of the fact that we already had the filo pasta package open to prepare the aubergine millefeuille, I decided to prepare these delicious cannelloni and thus take advantage of the heat of the oven.

Crispy goat cheese and confit onion cannelloni

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Delicious crunchy filo pasta cannelloni stuffed with goat cheese and confit onions. Ideal as a starter and snack. Low in fat.

  • Irene Arcas
  • Recipe type: snacks
  • Calories: 200
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • Filo pastry
  • 200 gr of goat cheese
  • 2 onion cut into julienne
  • shawl
  • virgin olive oil
  • 50 gr of olive oil
  • olive oil to hydrate the filo pasta sheets

Preparation

  1. In the glass we add the oil and the onion cut in julienne and a pinch of salt. We program varoma temperature, 30 minutes, left turn, spoon speed. We monitor at 15, 20 and 25 minutes that it has not run out of oil so that it does not stick. If necessary, add a little more oil. We remove and drain the excess oil.

  2. We preheat the oven to 180º.

  3. We put 3 sheets of filo dough and brush them between them so that they hydrate and stick well to each other. We cut 12 rectangles of the size that we like the most (I made them a little longer than traditional pasta cannelloni).

  4. We fill them with a little bit of goat cheese crumbled with our hands and the confit onion.

  5. We roll them up and place them on baking paper on a baking tray.

  6. Bake for about 10 minutes at 180º (or until golden brown). Nor should we brown them too much so that they do not dry out excessively.

  7. We can accompany you with a tomato jelly.

Notes

We can leave the onion confit prepared in advance.

Equivalences with TM21

Thermomix equivalences

More information - aubergine and salmorejo millefeuille, tomato jelly

Source - Know How to Cook (TVE1)


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  1.   vane said
    ago 10 years

    What do you put in the pasta to hydrate it?

    Reply to vane
    1.    Irene Arcas said
      ago 10 years

      Hi Vanesa, olive oil is used. I use a brush and I paint each sheet with oil (except the last one). I hope you like the recipe and thanks for following us. A hug.

      Reply to Irene Arcas
  2.   Luis said
    ago 10 years

    Can you put a photo of how you cut the leaves and then fill them?

    Thank you very much.

    Reply to Luis
  3.   Montse said
    ago 10 years

    Very good, but if you also add some sliced ​​mushrooms when making the onion, it is totally vice.

    Reply to Montse
    1.    Irene Arcas said
      ago 10 years

      Oops Montse, wonderful! I will try it for sure next time. Thanks for writing to us, beautiful!

      Reply to Irene Arcas
  4.   Ines said
    ago 7 years

    Can you bake overnight ???

    Reply to Ines
    1.    Irene Arcas said
      ago 7 years

      Hi Inés, you could bake them and leave them out of the fridge and they would be fine overnight. Although the ideal is to take them fresh, you could also make them a few hours in advance. I hope I have resolved your question. 🙂 Thanks for following us!

      Reply to Irene Arcas