Directions

1. In a mixer with paddle attachment or in a stainless-steel bowl gently fold the Tres Leche cake to break apart into a smooth mixture. Refrigerate this mixture one hour to overnight.
2. Transfer chilled Tres Leche mixture to a pipping bag with an open tip.
3. In a sauté pan over low medium heat melt butter with pecan pieces and salt. Cook/roast for 1 minute stirring. Remove from heat and cool.
4. Pipe the Tres Leche mixture into cannoli shells then dip each end in pecan pieces.
5. Drizzle a portion of caramel on chilled dessert plate then place cannoli on plate top cannoli with a sprinkle portion of powdered sugar. Optional: Arrange some pecan halves on plate followed by mint leaves on and serve.