Baked cheese cannelloni filled with "Ifinger" cheese from Lenkhof

Ingredients for 4 people

Cannelloni dough:
400 g flour
4 eggs
2 tbsp olive oil
1 pinch of salt

Cannelloni filling:
400 g Ifinger cheese from Lenkhof (semi-fat semi-hard cheese)
30 g butter
40 g flour
125 ml milk, warm
1 pinch of grated nutmeg
1 pinch of paprika powder

Cannelloni breadcrumb coating:
2 eggs
50 g flour
50 g breadcrumbs

For the filling, melt the butter in a pan and stir in the flour until lump-free. Bring the milk, nutmeg and paprika powder to the boil and gradually add to the roux. Season with salt and simmer for a few minutes, stirring constantly. Then stir in the diced Ifinger cheese, set aside and leave to cool.
For the cannelloni dough, knead the flour, eggs, olive oil and salt into a smooth mixture and leave to rest for approx. 1 hour. Roll out the pasta dough to a thickness of approx. 2 mm. Pour the cooled cheese mixture into an icing bag and spurt it in a line on the dough. Roll up the pasta dough with the cheese mixture and brush the ends of the dough with a little egg. Cut the cannelloni into pieces approx. 5 cm long.
Then prepare the coating with flour, egg and breadcrumbs, coat the cannelloni and deep-fry in hot fat (180°C) for approx. 2 minutes. Drain on kitchen paper and serve.

TIP: The baked cheese cannelloni taste great in combination with lamb ragout!