Wednesday, October 10, 2018

If there's 'barquiron', I have the "cannoron"!

Well I miss Barquiron, a portmanteau from the words barquillos and polvoron, hence the "barqui-ron". It is a Filipino confection.

Barquillos is a crepe batter that has been baked to harden, usually shaped into a cylinder as long as six (6) inches. They can be shaped into cones too for ice cream. The Polvoron, is a no-bake, Filipino shortbread cookie that has been molded using those spring-loaded brass or stainless steel polvoron molds. In this case, the polvoron in a barquiron is not molded and instead shoved into the barquillos. Lately, I've seen on eBay several spring-loaded plastic cookie molds that has different designs on it.

If you have no idea what I'm talking about, just Google Image the word "barquiron".


Here, I stuffed the polvoron mixture into cannoli shells since I don't have those metal or tin cylinders (yet) to make the barquillos.

They turned out to be pretty good! Very much unlike the barquiron but yummy all the same. The faint cinnamon in the cannoli shells complemented the buttery and vanilla flavored polvoron. It was a different thing altogether.

It's a "Canno-ron"!

Great as a dessert or snack with hot chocolate, coffee or tea!


Ingredients:
  • 6 pcs or 1 dozen mini cannoli shells from your favorite Italian deli.
  • Polvoron:
1½ c unbleached all-purpose flour
2/3 c powdered whole milk
1/3 c malted milk powder (optional)
2/3 c granulated sugar
1 t fine salt
1/2 c unsalted butter
2/3 c margarine
1 t vanilla extract

Procedure:

Preheat a large pan, skillet or wok on medium high heat; 5 minutes. Toast the flour by stirring and tossing it continuously, 10-20 minutes or until very light like a talcum powder and smells like a baked pie crust. It should turn out to be very faint cream in color. Remove from heat and set aside.

Transfer in a large bowl and add the rest of the dry ingredients. Slowly stir to combine well. Set aside. 

Melt butter and margarine together in a pot or saucepan.

Add the melted butter/margarine and vanilla extract to the dry ingredients and combine well until mixture is smooth like velvet.

Assembly:

Using your clean hands, take 1 cannoli shell and shove some polvoron mixture on both ends. Make sure to compact the mixture without breaking the shells.

Repeat procedure with the rest of the shells.

Chill or enjoy immediately.