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Cannelons or Fried Puffs

  • 1/2 lb puff paste
  • Apricot or any preferred preserve
  • Egg white
  • Oil
Cannelons are made of puff paste rolled very thin, with jam enclosed, and cut out in long, narrow rolls or puffs.

Make some good puff paste, roll it out very thin and cut into pieces of an equal size, about 2 inches wide and 8 inches long. Place upon each piece a spoonful of jam, wet the edges with an egg white and fold the paste over twice. Slightly press the edges together so that the jam may not escape in the frying. When everything is ready, fry in boiling oil until of a nice brown color, letting them remain by the side of the fire after they are browned, that the paste may be thoroughly done. Drain and put on a dish. Sprinkle over them sifted sugar. Serve.

These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries or currants. They should be laid in the paste, plenty of pounded sugar sprinkled over them and folded and fried in the same manner as stated above.
Submitted by Tess M Jun 13, 2009 15 min 30 min 45 min
Recipe Rascal