Canutillos

Galician Pastries Filled with Orujo Cream

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 BUY THE METAL CANNOLI TUBES USED TO MAKE THE PASTRIES IN ANY GOOD COOKERY SUPPLY SHOP.