Pastel cordobés with cabello de ángel
A round Córdoba cake of rustic lard-and-butter flaky pastry filled with shredded gourd preserve and finished with cinnamon sugar.
Active time35 min
Cooking1 h
Total3 h 30 minResting : 2 h
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Ingredients
- 100 g cold unsalted butter
- 50 g raw beaten whole eggs weighed without shells
- 1 tsp ground cinnamon
- 100 g cold drinking water
- 270 g white wheat flour
- 1 tsp fine salt
- 30 g white sugar
- 10 ml white wine vinegar
- 300 g bought shredded fig-leaf gourd preserve (cabello de ángel)
- 50 g plain unsalted lard
Preparation
Soften lard for 20 minutes, keeping butter cold. Mix 250 g flour, cold water, lard, vinegar and salt. Add diced cold butter and bring together quickly by hand, leaving visible pieces rather than a perfectly smooth dough. Divide into equal halves, cover and chill for at least 30 minutes.
100 g cold unsalted butter100 g cold drinking water270 g white wheat flour1 tsp fine salt10 ml white wine vinegar50 g plain unsalted lard- bowl
- spatula
- knife
- board
- food film
Preheat the conventional oven to 180 °C. Use 20 g reserved flour to roll both dough portions into discs about 30 cm across. Put one on a paper-lined tray. Spread cabello de ángel, leaving a 2.5 cm clear edge. Cover with the other disc, fold and pinch edges firmly. Bake for 40 minutes in the preheated oven.
300 g bought shredded fig-leaf gourd preserve (cabello de ángel)- rolling pin
- tray
- baking paper
- spatula
- oven
- oven gloves
Crack and beat eggs, then actually weigh the required net amount without shells. Remove with oven gloves, brush the surface evenly with beaten egg and scatter mixed cinnamon sugar. Return to the conventional oven at 180 °C for about 10 minutes until glaze is cooked and pastry golden. Discard any glaze remainder touched by the brush. Cool completely on the tray for about 60 minutes before cutting.
50 g raw beaten whole eggs weighed without shells1 tsp ground cinnamon30 g white sugar- bowl
- fork
- oven gloves
- brush
- tray
- oven
- knife
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
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