Fat Thursday's Spanish cake – a delicious recipe with pastry, pork rind, nuts, almonds, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Flatten 1 pf the puff pastries and give it a square/rectangular shape.
2
Pre-heat oven at 150C.
3
Put the pastry on a tray (use baking paper or it'll stick)
4
Blend the pork rind and spread it on the flattened sheet leaving ages of about 1.5cm.
5
Flatten te other sheet and use it to cover the other one.
6
Stretch the sheet on he bottom to cover the edges of the top's one so it won't open.
7
Paint with egg yolk, sprinkle sugar generously until ot's totally covered and then sprinkle the pine nuts and the almonds.
8
With the handle of a fork or a chopstick make same vertical perforations on the edge but DO KOT CUT THE PASTRY ALL THE WAY.
9
This way it won't raise.
10
Bake for 25-30 minutes until golden brown and let it cool before serving.
270
kcal
Calories
19
g
Fat
3
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 sheets of puff pastry, 200 grams pork rind, 20 grams pine nuts, 30 grams sliced almonds, and more.
Yes, Fat Thursday's Spanish cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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