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Leo’s Plum Cannelloni

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Leo’s Plum Cannelloni

The perfect leo’s plum cannelloni recipe with a picture and simple step-by-step instructions.

  • 1 kg Fresh plums
  • 1 packet Cannelloni
  • 1 tbsp Sugar
  • 1 tsp Ground cinnamon
  • 1 liter Milk
  • 50 g Butter
  • 50 g Flour
  • 1 tbsp Sugar
  • 1 pinch Salt
  • 1 packet Vanilla sugar
  1. Wash the plums, drain them, remove the stones and cut them into small pieces. Mix with cinnamon and sugar, fill cannelloni with it and place in a tin.
  2. Make a kind of bechamel sauce: melt the butter, add the flour and sweat for about 2 minutes, pour in the cold milk, add the sugar and vanilla sugar, bring to the boil. Simmer gently for about 15 minutes while stirring.
  3. Pour the sauce over the cannelloni and bake for 45 minutes at 180 ° on the middle rack.
Dinner
European
leo’s plum cannelloni

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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