Recipe

Thaw the pie sheet, cut into quarters and roll out to 1.8 times its original size. 2.
2. brush the canele mold with shortening and stick the pie sheet (1) inside. 3. cut off any overlaps.
Cut off the overlapping part and cut off the part that protrudes more than 1.5 cm from the mold. 4.
4. mix the orange peel into the white bean paste and divide into 12 equal portions and put into [3]. 5.
5. mix cream cheese and yogurt paste, divide into 12 equal portions and put into [4]. 6.
6) Gather the cut pie sheets, stretch to 2mm thick, and cut out rounds the size of the bottom of the canele. 7) Add [6] to [5].
Place [6] on top of [5] and cover with the overhanging pie sheet and close tightly. 8.
Bake in a preheated oven at 230℃ for 25 minutes. 9.
Allow to cool on a mesh before unmolding. 10.
10. press or cut the bottom lightly after baking to make it flat.