Cannelons, or Fried Puffs
Ingredients
Directions
Prepare and fill
Roll out the puff paste very thin and cut it into pieces 2 inches wide and 6 inches long.
Place 1 teaspoon of jam on each piece and fold the ends over.
Brush the edges with water or egg white and press to seal.
Fry and serve
Fry the cannelons in hot fat until they begin to brown.
Move them to the side of the fire to ensure they cook through without burning.
Drain on blotting paper placed on a dish for 1-2 minutes.
Arrange in a pile on a napkin.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff paste
- Forms thin, flaky layers that puff and crisp when fried, giving the pastry its structure.
- Jam
- Adds sweetness and flavor to the filling, and its moisture softens slightly as it heats.
The step that matters
Moving them to the side of the fire. High heat browns the outside before the pastry and jam inside are heated through. Moving them to gentler heat lets the centre cook while the surface stays golden rather than burnt.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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