Spanish Pastries

Today's recipe is a very special one. The sweet treats and meals you see here either come from recipe books, Pinterest or travelling experiences. But this one is special because it's a family recipe. My aunt Mary shared with us this recipe of pastries which in Spanish are called perrunas or pastas depending on the region where you live.

Every time I share a recipe I wish I could send you a bite so you could see for yourself how scrumptious it is. I find it so hard to describe the taste! With technology advancing as fast as it does I wouldn't be surprised if one day we could send smell or taste via Internet. Wouldn't it be fun?

Without further ado, here's the recipe.

Ingredients
6 eggs
650gr flour
500gr white sugar
500gr lard (at room temperature)
16gr of yeast
1/2 small glass of moonshine/liquor or anisette
Decoration: powdered sugar, almonds, walnuts and hazelnuts.

Directions
Pour 500kg of flour on your kitchen counter and build a volcano with your hands. In the center pour the eggs (set one egg white aside to paint the pastries), white sugar, lard, liquor and yeast. Mix well until the dough doesn't stick to the counter or to your hands. Gradually add the rest of the flour. 

Preheat oven at 180ºC. Put parchment parper on the oven tray. To make the shape of the pastries I used a heart cookie cutter and the small glass for the round ones. Bear in mind that the pastries will expand while in the oven so leave enough space between each of them.

Now it's time to decorate. I used powdered sugar, almonds, walnuts and hazelnuts. Pine nuts are another delicious option. Then paint it with the egg white.

Bake for 18-20 minutes. This depends on the oven, you should remove them when they are golden.

Enjoy!

Love this recipe? Find more deliciousness here. Have you tried any of my recipes? I'd love to see what you've made! Tag @crisgomez85 on any of the following social networks.

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Cristina xo

P.S. If you need to get your house ready for a tea party I'm sharing some of my favorite tea/coffee accessories below.