method

• Preheat the oven to 180C. Roll the pre-cut parchment around the uncooked cannelloni pasta (it should circle the pasta 3-4 times). Rub some butter on the outside of the parchment before rolling one of the cut filo pastry pieces around 2-3 times. When completed, brush the joint and outside of the pastry with a beaten egg.
• Cover the filo with a tea towel when working to ensure it doesn’t dry out. Slowly remove pasta cannelloni tube and then twist parchment at either end so it starts to fill space inside the roll. Continue twisting until parchment is supporting the pastry structure.
• Bake for 7 mins in batches until it’s crispy and a light golden colour – keep a close eye to avoid the pastry burning! 
• Place pastries on cooling rack after they come out of the oven (don’t remove the parchment until the pastry has cooled completely). When removing the parchment gently push it out with your finger to avoid breakages.
•  Allow pastries to cool on a wire rack before removing the parchment by gently pushing it out with your finger. Melt chocolate in a small bowl over boiling water. Dip both ends of the filo pastry tubes into the chocolate and then into the crushed pistachios; allow to cool on a sheet of parchment.
• Using a piping bag, fill the tubes with Glenisk organic greek style blueberry yogurt before garnishing with extra pistachios and dried rose petals (if available). Serve immediately and enjoy!