Rolled flaky pastry

Rolled flaky pastry

Ensaimada mallorquina

By
From
Spanish Made Simple
Serves
4

This is one of the most iconic pastries in Spain. It has earned such a renowned status because it is delicious, not just in flavour but in texture, too. The secret is in the way the pastry is made. By rolling it over itself, you achieve really thin layers once it’s baked (like a croissant) and it’s a treat to dig into.

Ingredients

Quantity Ingredient
7g dried yeast
200g caster sugar
2 medium eggs
600g very strong flour
A pinch salt
100g lard
3 tablespoons icing sugar
vegetable oil, for greasing

Optional fillings

Quantity Ingredient
50g sobrasada de mallorca, Mixed with 50g lard
or 200ml whipped cream or creme patissiere

Method

  1. Pour 230ml water into a bowl and add the dried yeast. Allow to dilute and then add the caster sugar, eggs, flour and salt. Mix together to form a dough and then knead for a good 15 minutes, until the dough is so elastic you can almost see through it if stretched. Set aside to rest for 30 minutes, then cut into 4 equal pieces and leave to rest for another 30 minutes.
  2. Grease the work surface and a rolling pin with vegetable oil. Flatten one of the dough portions against the worktop with the palm of your hand and roll it out to a very thin rectangle about 20 x 60cm. Let rest for 2 minutes while you spread a quarter of the lard over it with your fingers. Now, grab a corner of the flattened dough and stretch it out as far as it will go without breaking and repeat every 10cm or so around the dough in every direction until you have a rectangle about 50 x 70cm.
  3. Cut a 5-cm strip from one of the long sides of the rectangle and place it over the end of the perpendicular side of the rectangle (this is what we call the heart of the ensaimada). Since this style of dough, like pizza dough, is always slightly thicker around the edges, it helps to have an extra layer of dough in the very heart of the pastry to provide some extra thickness. Additionally, when it bakes, the heart remains doughy and moist – delicious! Wrap a thin layer of dough over the heart and keep rolling it over itself until you have a long pastry snake. Repeat with the remaining portions of dough.
  4. Grab the first roll of pastry you made and stretch it until it is over a metre long. Then roll it up in a spiral, leaving 1cm between each spiral. Flatten a little and transfer to a baking sheet lined with baking parchment. Repeat with the remaining pastries. Leave in a humid, fresh and enclosed environment for no more than 12 hours. You will know it is ready when the pastry coils have risen and expanded enough to stick together.
  5. When you are ready to start baking, preheat the oven to 200°C. Put the baking sheet in the top third of the oven and immediately lower the temperature to 180°C. Bake the pastries for about 15 minutes with heat top and bottom and the fan running, until the pastries are a dark golden colour. Cool on a wire rack and then dust with a generous amount of icing sugar.
  6. If you want to fill your pastry with Sobrasada de Mallorca, use the Sobrasada-lard paste in the same way we used the lard in the main recipe method. It gives a fantastic savoury result.
  7. To fill your ensaimada with whipped cream or crème pâtissière, cut open the baked pastry, spread it with the cream, sprinkle with sugar and caramelize with a blow torch before closing.

Note

  • To achieve the right conditions to prove the pastries I wet 2 pieces of kitchen paper, cut them into pieces, roll into balls and place around the pastries and in the corners of the baking sheet. I place a deep roasting tray upside down over the pastries, wrap them in plastic wrap and leave somewhere fresh.
Tags:
Spanish
simple
weekday
tapas
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again