Phyllo pastry cannoli with taleggio and saffron

Cut the Taleggio into regular cubes.

Dissolve the cornstarch in a little cold milk. Place the Taleggio cheese cubes in a small saucepan and cover with the remaining milk.

Once the cheese has melted, add the saffron and the potato starch dissolved in the milk. Mix everything together and let it cool.

Meanwhile, lay out a sheet of filo pastry on the work surface, brush it with oil, then place a new sheet on top and grease it too.

Using the pastry cutter, divide the phyllo sheets into six pieces.

Then wrap each one in a cannoli mold and place them on a baking tray lined with baking paper.

Bake at 180°C in a fan oven for ten minutes, until golden.

Now add the previously whipped cream to the Taleggio fondue, working from the bottom up, and transfer the mixture to a piping bag.

Fill the filo pastry cannoli like this.

Garnish with a few fresh marjoram leaves and enjoy.