Cannelons, Glazed

Ingredients

• one pound of puff paste

Method

1. 1

   Prepare as for frying, but brush with egg white and sprinkle with sugar before baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 309. The excerpt below is the record exactly as published.

Cannelons, Glazed. — Cannelons may be baked instead of fried. They are made exactly in the same way, excepting that just before they are sent to the oven they must be brushed over with the white of an egg, and coarsely-pounded sugar stre'WTi over them. Time, ten minutes. Sufficient, one pound of pufl: paste for a large dish. C annelons of Br io che Paste .— Bri®che paste may be substituted for puif paste in making cannelons. The paste must be rolled very thin, and they should be served hot and di'}'. Cannelons, or Fried Puffs.— 5Iakc some fine putt' paste {see Puff Paste). Poll it very thin, and cut it into pieces two inches wide and six inches long. Place a tea-spoonful of jam on each piece, and roll it over twice. Press the edges (which muct be brushed with OANNELONS. water or the white of egg), and fry the canne- lons in hot lard, ^\^len they begin to bro"mi. CAN ( 104 ) CAP draw them to the side of the fire, or the pastry will be sufficiently browned before it is cooked through. Drain them well by laying a piece of blotting paper on a dish before the fire, and placing them on it for a minute or two. Ar- range them in a pile on a napkin. They may be made with any sort of jam, or with fresh fruit. Time to fry, ten minutes. Probable cost, 2s. Sufficient, one pound of puff paste

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