Xàtiva almoixàvena
A thin Spanish puffed oil-and-egg pastry baked on a tray under cinnamon sugar and served the same day.
Active time25 min
Cooking30 min
Total1 h 15 minResting : 25 min
Add to my week
Loading your week…
Ingredients
- 2 medium eggs
- ½ tsp ground cinnamon
- 90 ml water
- 80 g white wheat flour
- 40 ml sunflower oil
- 40 g white sugar
Preparation
Bring water and oil to the boil in a saucepan for about 5 minutes. Off the heat add flour all at once and stir vigorously with a spoon until a smooth panade pulls away from the pan. Transfer to a bowl and cool for about 10 minutes before adding eggs.
90 ml water80 g white wheat flour40 ml sunflower oil- saucepan
- wooden spoon
- bowl
Preheat the conventional oven to 180 °C. Crack the eggs and gradually mix them into the cooled panade, stirring between additions until smooth and shiny. Line a 20 × 30 cm tray with paper and spread thinly and evenly with a spatula. Mix sugar and cinnamon and scatter over. Bake for about 25 minutes in the preheated oven without opening: the pastry should puff unevenly and turn golden. Cool for 15 minutes, cut into pieces and serve the same day.
2 medium eggs½ tsp ground cinnamon40 g white sugar- bowl
- wooden spoon
- tray
- baking paper
- spatula
- small bowl
- oven
- oven gloves
- rack
- knife
Allergens
- Eggs
- Gluten
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