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Friday, March 18, 2016

MANTECADAS DE ASTORGA WITH A LOCAL RECIPE

Rolls that Melt in Your Mouth
Photo by: Lord-Williams
Ar. mojábanas (derived fr Ar. al-mojebene), Eng. Astorgan larded rolls. Astorga, the town, is in the province of Leon. It is located 27 miles southwest of León, the provincial capital. It is the head of the council of La Maragatería, which is famed for its mule team drivers and cuisine.



These are pastries known for the quality of all the ingredients including clarified lard or butter, sugar, eggs, flour, yeast and cinnamon. After the dough is made, it is cut and rolls are formed. Then they are baked in the oven. 

These are related to almojábanas and buñuelos. See blogs dated Aug 24, 2011 and May 16 and 18, 2012. [Ares. Gastronomía. 2000:125-126; Nola.1989:xlv-2and Gázquez. Cocina. 2002:267-268]

ASTORGAN LARDED ROLLS FROM ESTELA FERNANDEZ’ MANTECADAS DE ASTORGA

Ingredients

A Recipe that is as Simple as Pie
Photo by: Lord-Williams
½ c butter
2 eggs
½ c sugar
1 c flour
1 tbsp yeast

Garnish
1 tbsp sugar
1 tsp cinnamon

Preparation

PREHEAT OVEN TO 390-425ºF/200-220ºC

Whip butter until fluffy.  Add eggs and sugar to the mixture and beat. Add sifted flour with yeast little by little until blended.

Make small squares with sides with parchment paper or use cupcake molds.


Use a pastry tube fill molds. Garnish with sugar and cinnamon. Bake for about 15 minutes or until done.

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