Coca de Llavanera
Ingredients
- 1.3 pcPuff pastry (rolled out)
- 333.3 mlWhole milk (fresh)
- 2.7 pcEgg (yolks for cream, whites for brushing)
- 100 gWhite sugar (divided)
- 26.7 gCorn starch (sifted)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 tspCinnamon powder (powdered)
- 53.3 gPine nut (whole)
Method
A crispy puff pastry filled with a smooth custard infused with cinnamon and lemon. Topped with golden pine nuts and crunchy sugar.
- 1
In a saucepan, heat the milk with the lemon zest and cinnamon. Stop at the first simmer and let infuse for 10 minutes.
- 2
Whisk the egg yolks with 100g of white sugar until pale. Add the cornstarch and whisk until smooth and lump-free.
- 3
Pour the strained milk over the eggs, return to heat and stir constantly. The cream is ready when it coats the spoon and becomes thick.
- 4
Roll out the first puff pastry sheet. Spread the cooled cream, leaving 2cm at the edges. Cover with the second sheet and seal the edges firmly.
- 5
Brush with egg white, sprinkle with pine nuts and the remaining sugar. Bake at 200°C for 20 minutes until the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- The cream must be completely cold before assembly to prevent the pastry from getting soggy.
- Lightly prick the bottom pastry with a fork to prevent it from rising unevenly.
How long does this dish keep?
Keep for 24 hours in the fridge. Do not freeze as the pastry will lose its crispness.
