Pantxineta: easy Basque dessert recipe
The good if it is easy, twice as good. Well, that applies perfectly to pantxineta , this dessert invented by the Basques. Pantxineta is a kind of puff pastry pie filled with pastry cream and covered with sliced almonds. Although the recipe is very simple, don’t be fooled, you will find a dessert worthy of any pastry shop. Did you know him? Do you dare to prepare it?
What I need?
2 sheets of puff pastry
100 g of rolled or grated almonds
1 egg to paint
pastry cream ( recipe here )
How do I do it?
On a sheet of greaseproof paper, we stretch one of the puff pastry plates. beat an egg and paint about 1 centimeter of the perimeter of the dough. We prepare pastry cream following our recipe and place it in a pastry bag and then distribute it over the entire dough plate.
We stretch and place the second plate of dough on the cream, as we would do to close an empanada. With the help of a fork, we seal the edges of the entire pie and puncture the lid.
Finally, we paint the puff pastry with beaten egg and sprinkle with almonds.
The pantxineta is almost ready. It only remains to bake it at 160º for approximately 40 minutes. We remove from the oven and wait for it to warm up to sprinkle it with sugar and icing and be able to consume it. Could it be easier? Well, you can’t imagine how good it is.
