La Rioja almond fardelejos
Thin, flaky fried pastries filled with a soft almond mixture.
Active time1 h
Cooking30 min
Total1 h 30 minResting : 20 min
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Ingredients
- 2 eggs
- 100 ml water
- 280 g plain wheat flour
- 1 l sunflower oil
- 250 g ground almonds
- 1 pinch of fine salt
- 185 g caster sugar
- 25 g icing sugar
- 100 g lard
Preparation
Melt the lard gently and cool slightly. Mix with the flour, salt and water. Knead until smooth and no longer sticky. Shape into a ball and cover while making the filling.
100 ml water280 g plain wheat flour1 pinch of fine salt100 g lard- saucepan
- bowl
- spoon
- cloth
Mix the almonds and sugar, then add the eggs to make a soft filling. Roll the pastry thinly between sheets of baking paper. Cut 16 squares about 12 cm across. Divide the filling between them, fold over and press the edges closed. Seal with a fluted pastry wheel.
2 eggs250 g ground almonds185 g caster sugar- bowl
- spoon
- rolling pin
- baking paper
- fluted pastry wheel
Heat the oil to about 165 °C in a deep sauté pan. Fry in small batches, turning, for about 6 minutes until the pastry is golden and the filling set. Keep the heat moderate so the centre cooks without burning the crust.
1 l sunflower oil- deep sauté pan
- frying thermometer
- slotted spoon
Drain on kitchen paper, then cool on a rack for about 20 minutes. Dust with icing sugar.
25 g icing sugar- kitchen paper
- wire rack
- fine sieve
Allergens
- Eggs
- Gluten
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration