Cannelloni with poppy seeds and berry sauce

Name: Cannelloni with poppy seeds and berry sauce
Ingredients: 16-18 pieces of cannelloni 500 g quark cheese or ricotta 200 g crème fraîche (sour cream with at least 30% fat) 200 g macaroni 100 g raisins or dried blueberries 100 g sugar 4 eggs

Dessert - Cannelloni with poppy seeds and berry sauce by Svetlana D. - Recipia

Cannelloni with Poppy Seeds and Berry Sauce The first time I tried this combination, I was skeptical about how well it would come together – after all, pasta, cheese, poppy seeds, and berries. But it worked surprisingly well, and it’s one of those recipes I turn to when I want something that looks great on the table but doesn’t require too much hands-on work in the kitchen. Most of the time, the dish just bakes away in the oven. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 25-30 minutes Baking time: 40 minutes Servings: 5-6 (if using 16-18 cannelloni) Difficulty: medium, especially if you haven’t filled cannelloni before Recipe type: homemade dessert or sweet lunch, suitable for occasions when you have guests Ingredients Cannelloni: 16-18 dried cannelloni tubes 500 g quark or ricotta cheese 200 g heavy cream (creme fraiche, at least 30% fat) 200 g poppy seeds 100 g raisins or dried blueberries 100 g sugar 4 eggs 500 ml milk 2 packets of vanilla sugar butter for greasing the baking dish powdered sugar for decoration (optional) Berry Sauce: 300 g frozen berries 8-10 tablespoons water 6-8 tablespoons sugar Instructions 1. Preparing the filling In a large bowl, mix the cheese with the cream, poppy seeds, chopped raisins (or dried blueberries), one packet of vanilla sugar, and 50 g of sugar. Blend the mixture well. If it seems too thick, you can add a tablespoon or two of extra cream, but it’s not necessary. 2. Filling the cannelloni tubes Place half of the filling in a piping bag (or in a bag with a corner cut off). Twist the end so the filling doesn’t escape where it shouldn’t. If you don’t have a piping bag or don’t want to complicate things, you can use a teaspoon, but it will take a bit longer. Fill the cannelloni tubes one by one with the cheese and poppy seed mixture. Arrange them side by side in a well-buttered baking dish. 3. The baking sauce In another bowl, mix the eggs with the remaining 50 g of sugar and the other packet of vanilla sugar. Beat them lightly until well combined, then gradually add the milk, stirring continuously. Pour this mixture evenly over the cannelloni in the dish. It doesn’t need to completely cover the pasta, but it should be enough to cook them in the oven. 4. Baking Place the dish in the preheated oven at 180°C and bake for about 40 minutes. You can check after 35 minutes: if the liquid has thickened and the pasta is cooked, you can take it out. If it still seems too liquid, leave it for another 5 minutes. 5. Berry sauce While the cannelloni are baking, prepare the sauce. In a small saucepan, combine the frozen berries, water, and sugar. Let it simmer on low heat, stirring occasionally, for 10-15 minutes. The sauce should reduce slightly and reach a thick syrup-like consistency. 6. Serving Remove the dish from the oven and let it cool slightly. Cut into portions, place on a plate, and serve the cannelloni warm, topped with the berry sauce. If you like, you can dust with powdered sugar before serving. Why I make this recipe often It doesn’t require complicated techniques. The ingredients are easy to find, and you can prepare everything quickly. I love that the recipe is quite flexible – you don’t have to be precise to the millimeter with the filling. It’s a hearty dessert that works for breakfast the next day. Tips and Variations Tips 1. If you can’t find quark, ricotta works just as well. 2. For filling, a bag with the tip cut to the diameter of the tube is sufficient – no special tools needed. 3. If the egg and milk sauce seems too much, don’t pour it all; adjust it so it doesn’t overflow while baking. 4. The dish must be well-greased with butter; otherwise, the pasta may stick after baking. Substitutions 1. You can use dried blueberries instead of raisins if you prefer their flavor. 2. If you don’t have cream with 30% fat, you can substitute with Greek yogurt, but the texture will be slightly different. 3. Any combination of berries works for the sauce – it doesn’t need to be a specific mix. Variations 1. For a more classic flavor, you can skip the poppy seeds and use just cheese, raisins, and a bit of lemon zest. 2. If you don’t want berry sauce, serve it simply with powdered sugar or a basic vanilla syrup. 3. You can add a bit of cinnamon to the filling if you like. Serving Ideas 1. Serve the cannelloni while they are warm, with hot berry sauce. 2. When cold, they are also good with a light dusting of powdered sugar. 3. For a heartier breakfast, serve with a spoonful of natural yogurt. Frequently Asked Questions 1. Can I use fresh cannelloni? The recipe is designed for dried tubes, but if you have fresh lasagna sheets, you can roll the filling in them, just adjust the baking time – it will be slightly shorter. 2. What if the filling seems too thick? You can add a few tablespoons of cream or a tablespoon of milk, but be careful not to make it too soft, or it will leak out of the pasta. 3. Can they be prepared in advance? You can assemble the cannelloni a few hours ahead, but don’t let them sit too long before baking, as the dried pasta can absorb liquid from the filling and may break during baking. 4. What if I don’t have a piping bag? It works fine to fill the cannelloni with a teaspoon, but it takes longer. 5. How sweet is the recipe? The sugar level is balanced for a dessert that isn’t overly sweet. If you prefer it sweeter, you can add 1-2 tablespoons of sugar to the berry sauce. Nutritional Values (estimation) A medium serving (1/6 of the recipe) has about 380-430 kcal, depending on how much sauce you use. Protein: 12-14g Fat: 18-20g Carbohydrates: 45-50g The estimates are approximate and may vary depending on the exact type of cheese and cream used. Storage and Reheating Poppy seed cannelloni can be stored in the refrigerator for 1-2 days. They retain their texture quite well if covered with foil. They can be reheated in the oven or microwave, preferably with a bit of added berry sauce to prevent drying out. I do not recommend freezing, as the pasta changes texture after thawing.

Cannelloni with poppy seeds and berry sauce

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