Name: Canutillos (Galician Pastries Filled with Orujo Cream)
Yield: Makes 12
Cuisine: Spain
Ingredients: 1 litre (35 fl oz/4 cups) milk; 70 g (2½ oz/heaped ½ cup) real cornflour (cornstarch) (see glossary); 2 cinnamon sticks; 200 g (7 oz/heaped ¾ cup) caster (superfine) sugar; 280 g (10 oz/2¼ cups) plain (all-purpose) flour, sifted; 40 ml (1¼ fl oz) orujo or grappa; icing (confectioners’) sugar, to dust; 125 ml (4 fl oz/½ cup) Pedro Ximénez sherry; 80 g (2¾ oz) unsalted butter, softened; olive oil, for deep-frying; 6 egg yolks; 2 eggs; 2 egg yolks

Preparation info

Makes
12

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

ORUJO IS LIKE GRAPPA, ONLY BETTER. I LOVE IT. SPANISH RESTAURANTS OFTEN OFFER A COMPLIMENTARY SERVE AT THE END OF A MEAL. UNLIKE COFFEE, WHICH I FEEL IS A FULL STOP’ TO A MEAL, ORUJO IS A SEAMLESS SEGUE THAT ALLOWS YOU TO TAKE YOUR COAT AND WALK OUT INTO THE NIGHT AIR. THE GALICIAN ALBARIÑO ORUJO IS JUST STUNNING, AND IN THIS DISH IT HAS A FRESH QUALITY THAT FLAVOURS THE CUSTARD THAT FILLS THESE ENTICINGLY SIMPLE LITTLE DEEP-FRIED PASTRIES SPIKED WITH PEDRO XIMÉNEZ. YOU CAN BU