Cannelons

Ingredients

• lib. of puff paste
• cut into 2in. lengths
• brush with egg
• dust with caster sugar

Method

1. 1

   Roll puff paste into strips, wrap around sticks, and bake.

2. 2

   Brush with egg and dust with sugar.

3. 3

   Fill with jelly or cream after cooling.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 105. The excerpt below is the record exactly as published.

Cannelons — continued. about lin. wide. Dip a brush in water and moisten the edge farthest from you. Take some of the above mixture and place on the paste, in an equal roll about lin. wide. Turn the paste over, and roll it tightly ; press the edges of the paste together and cut into 2in. lengths. Boll the Cannelons on the board to a cork shape, fry them in warm fat, drain, and dish on a folded napkin (see Fig. 318) or dish-paper; garnish with fried parsley, and serve ; or the Cannelons may be prepared by twisting paste round a wooden or tin column, as for others, and the forcemeat pressed in. Cannelons with Cream. —Cut puff paste in strips about lin. wide, and roll it round a floured stick to form the Cannelons, and bake upon the sticks. After the Cannelons are cool the Fig. 319. Cannelons with Cream or Preserves. sticks can be slipped out, and the centres filled with whipped cream, or any preserve or jelly can be used to fill them (see Fig. 319). They are served upon a folded napkin. Cannelons Garnished with Fruit Jelly or Jam. — Prepare Jib. of puff paste, giving it ten rolls, then roll it out to about 18in. square, and cut into strips about jin. in width. Arrange the paste round two dozen round sticks, about Gin. long and jin. in diameter, having them a little thinner at one end. The paste when wrapped round the sticks will have the appearance of cork-screws. When all are done, put them on a slightly damped baking-sheet, keeping them about 2in. apart, dust over with egg, and bake in a quick oven. Take them out when done, brush over with egg, dust with caster sugar, and glaze in the oven or with a salamander; take them out, remove the sticks, fill them with apple or other fruit jelly, or jam, and serve. Cannelons with Preserves. — For making these, little wooden or tin columns 3in. long and very slightly tapering are required. Boll out thin, and in a rather long shape, lib. of puff paste, then cut some strips of this, fin. by 6in., and pointed at one end. Butter ten of the columns, twist the paste round them spirally, beginning with the smallest end — that is to say, forming with the paste circles a cheval, one upon the other ; the paste must be floured a little. End the spiral at lin. from the thick end of the column, slightly moistening the paste. Lay them on a baking-sheet a short distance from each other, brush with egg

Cook this with the app: pantry check, scaling, and the assistant.