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Monday, September 19, 2011

AMASAR WITH RECIPE FOR FRITTERS CALLED CASQUETAS FROM NOLA

OCast massar, Eng. to make bread, which includes whole process from making dough, mixing, kneading and removing the bread from oven. In Nola's case this included bake goods in general. Nola. 1982:xlv-3:xlvii-2; and Nola/Iranzo. 1982:170]

FRITTERS CALLED CASQUETAS IN VALENCIA AND BARCELONA ADAPTED FROM NOLA’S #xlv-3 ROSQUILLAS DE FRUTA QUE LLAMAN CASQUETAS EN VALENCIA Y EN BARCELONA (Also called pastissets, fonuts, panadons, panadetes and tortas de alma)*


Ingredients

Filling:
1 tbsp breadcrumbs
½ c toasted hazelnuts
½ c toasted almonds
½ c toasted pine nuts
1 tsp cinnamon
½ tsp nutmeg
Photo by: Flourish Bakery
½ tsp ground cloves
½ tsp ground ginger
½ tsp pepper
1 c honey

Dough
1 ½ c all-purpose flour
1 tsp bakng powder
1 tsp saffron
1 tbsp water
2 egg yolks
1 c olive oil

Garnish:
confectioners sugar

Preparation

Preheat oven to 400ºF / 200º C

Filling:
Put the breadcrumbs in a saucepan. Grind the hazelnuts, almonds and ½ of the pine nuts into a paste and add them to the breadcrumbs. Add the spices and pepper and mix well. Add the honey and stir over heat and bring it to a boil. Skim off scum. Remove from heat and let cool.

Dough:
Place flour and baking powder in a mixing bowl. Dissolve saffron in water and add to flour to give the dough color. Beat in egg yolks and slowly add oil. Knead vigorously on a smooth surface. Roll out dough making it very thin and cut circles in it. Remove excess dough. Place a spoonful of filling on each circle and sprinkle the remaining pine nuts over that. Fold them in half like half moons. Press the edges down with a fork so the filling does not escape when baked. Prick a few holes in tops and place on greased and floured cookie sheet.


Bake for about 25 minutes until golden brown. Garnish with confectioners sugar and serve.

turnovers.jpg
from lizmathile

If “royal casquetas” are desired make a marzipan paste, one of almonds or of royal paste which are fit for a king or great lord.
*See biscochar blog published on February 14, 2012 for a different adaption of this recipe. 


1 comment:

  1. This looks pretty good! I imagine the filling could work very well with ravioli?

    ReplyDelete