A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). 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 and folded and fried in the same manner as stated above.
Preserved exactly as written in the original source
Make some good puff paste, roll it out very thin
Cut it into pieces of an equal size, about two inches wide and eight inches long
Place upon each piece a spoonful of jam
Wet the edges with the white of egg and fold the paste over twice
Slightly press the edges together, that the jam may not escape in the frying
When all are prepared, fry them in boiling lard until of a nice brown
Let them remain by the side of the fire after they are colored, that the paste may be thoroughly done
Drain them before the fire
Dish on a d'oyley, sprinkle over them sifted sugar and serve
Modern guidance to help you succeed with this vintage recipe
The puff paste relies on layers of fat and dough that create steam during frying, producing delicate, flaky layers. Hot lard at the correct temperature (350-375°F) quickly sets the exterior proteins and gelatinizes the starches, creating a crispy shell that seals in the fruit filling. Brushing edges with egg white provides protein-rich glue that denatures when heated, forming a waterproof seal that prevents jam leakage. Finishing the frying at lower heat ensures the interior paste layers cook through without burning the exterior.
The cannelons can be assembled, sealed, and refrigerated on a parchment-lined baking sheet for up to 4 hours before frying. Cover loosely with plastic wrap to prevent drying. Fry directly from the refrigerator, adding 1-2 minutes to the cooking time. Do not freeze unbaked cannelons as the moisture from the jam will compromise the seal.
These are best served immediately while crisp. If necessary, store cooled cannelons in an airtight container at room temperature for up to 1 day. Recrisp in a 350°F oven for 5-7 minutes before serving. Do not refrigerate as moisture will make the pastry soggy. These do not freeze well once fried.
AI-generated tips from Chef Cecil's culinary database
The cannelons can be assembled, sealed, and refrigerated on a parchment-lined baking sheet for up to 4 hours before frying. Cover loosely with plastic wrap to prevent drying. Fry directly from the refrigerator, adding 1-2 minutes to the cooking time. Do not freeze unbaked cannelons as the moisture from the jam will compromise the seal.
These are best served immediately while crisp. If necessary, store cooled cannelons in an airtight container at room temperature for up to 1 day. Recrisp in a 350°F oven for 5-7 minutes before serving. Do not refrigerate as moisture will make the pastry soggy. These do not freeze well once fried.
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