Cannelons à l'Ancienne

Ingredients

• demi-feuilletage (half puff pastry)
• farce (forcemeat filling)

Instructions

1. Cut rectangles from a sheet of demi-feuilletage (half puff pastry) measuring 9 centimeters long by 4 centimeters wide.
2. Spread a layer of farce (forcemeat filling) of your choice—truffled or plain—over each rectangle.
3. Roll them into paupiettes (small rolls) to enclose the filling inside.
4. Arrange on baking sheets and bake in a hot oven for 12 minutes.
5. The nature of the filling determines the name of these cannelons; the variety can be considerable.