Surprise, surprise!
For SHF #23, hosted by Alanna from Veggie Venture I prepared another Spanish specialty more precisely a Mallorcan specialty: Ensaimadas filled with Cabello de Angel.
I call them rustic because they not so good looking as the ones you can buy. But the taste is great, that’s the most important thing, no?
Cabello de Angel (means hair of an angel) is pumpkin jam. I prepared it myself, too. This is a „quick“ version, the traditional way to make it is much more time-consuming.
Cabello de Angel
500 g pumpkin
275 g sugar
zest of half of lemon
Peel the pumpkin. eliminate the seed but keep the „fibre“. cut pumpkin in very small cubes. Put all the ingredients in sauce pan and let rest for 3-4 hours.
Boil ~20 minutes. Pour jam into hot sterilized jars.
As I do not like pieces in my jam, next time I will mix it with a blender before I boil it.
Altough olive oil is used for most cooking in Spain, manteca (lard), or saim in the local dialect, is used to make bread pies, pastries, and specially ensaimadas.
Ensaimaidas rústicas
250 g flour
0,4 dl milk
10 g fresh yeast
1 ts honey
50 g icing sugar
25 g butter
25 lard
1 egg
1/4 ts salt
50 g lard, for brushing
Cabello de Angel, for filling
sun flower oil, for greasing the rolling pin
icing sugar, for dusting
Dissolve the yeast in the warmed milk, add honey, and set aside for 5 minutes. Combine the sugar and salt together in a large bowl.
Gradually add the flour and warm milk mixture. Blend thoroughly. Add the egg, butter and lard, mix well, and knead until soft and well-blended. Cover and leave to rise in a warm place for about 4 hours. Divide dough in pieces of 40 g. Do not flour the working surface and the rolling pin! Use sunflower oil.
Roll out dough to thin rectangle. Spread lightly with lard.
Fold in half.
Roll out and spread with lard again. Add Cabello de Angel.
Roll it up and coil it loosely, so that it resembles a snail shell.
Transfer the coil to a greased baking sheet. Cover it and let it rise again at least 4 hours.
Preheat the oven to 190ºC. Bake 12 minutes. Remove to racks; immediately dust generously with icing sugar. Enjoy!
Remarks for next time: I need to add more Cabello de Angel and roll the pieces more to the length then to the width.
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schaut zum reinbeissen aus! werde ich nachbacken.
REPLY:
Hi, what a wonderful creation! U live the surprise of pumpkin jam inside. I would never have thought to put that inside but what an inspired idea.
Nice blog by the way : )
Die sehen echt klasse aus! Cabello de Angel – diese Füllung mit Kürbis ist wirklich raffiniert, gefällt mir außerdordentlich gut.
Hm herrlich. Muß ich auch mal probieren. Welche Kürbissorte hattes du denn verwendet?
REPLY:
Uii, da bin ich überfragt. Letztes Jahr habe ich mal einen gekauft und dann diese Kerne zur Anzucht verwendet. Er ist orange und rund. Ich werde mal ein Bild machen.
Hallo Zorra, die sehen ja toll aus! Ich hatte vor einigen Tagen nach einem Rezept von Ensaimaidas gesucht:)
wow, this looks really interesting. I’ve never had pumpkin jam before. A gorgeous looking pastry!
I had never even considered that such a wonderful thing existed! Thank you so much for the including the step-by-step pictures for rolling this out, it has inspired me to give it a try. And perfect timing too, as the first sugar pumpkins are out. It looks so, so good–I can’t wait to give it a shot! *smile*
uauu, quel merveille cette brioche, j’adoore!!miam,miam..