Egg Cannoli

Preparation:

Preparation: Defrost the puff pastry, then roll it out to 3 millimeters thick. Cut it into strips one cm wide. and 10 cm long. Grease the special cannoli cylinders (or large bread sticks - covered with aluminum foil) with butter, roll a strip of dough around each one, starting from the tip and proceeding in a spiral. Slightly wet the surface of the pasta and cook in a hot oven at 200 degrees for about 20 minutes. After that, shell the eggs in a bowl, add 2 tablespoons of parmesan and a pinch of salt and beat well. Melt 10 g of butter with 2 tablespoons of oil in a pan, add the eggs and scramble them. Fill the cannoli with these, close the openings with a piece of fontina cheese and serve.