Cannelons Garnished with Fruit Jelly or Jam

Ingredients

• lib. of puff paste
• two dozen round sticks
• brush with egg
• dust with caster sugar
• fill with apple or other fruit jelly, or jam

Method

1. 1

   Wrap puff paste around sticks, bake, brush with egg, dust with sugar, fill with jelly or jam, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 106. The excerpt below is the record exactly as published.

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.