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Brazo gitano – Sponge cake formed in a spiral roll, with filling; Buñuelo – Fried dough balls [1]; Carolina – Pastry of Bilbao, Spain; Casadiella – Typical dessert from Asturias
They are made with stacked layers of puff pastry, [2] often filled with meringue, and other times with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate and are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, [2 ...
Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers. Empanada: Spain: A stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat ...
Nutrition (Per 1/12 dry mix): 120 calories, 5 g fat (0.5 g saturated fat), 200 mg sodium, 17 g carbs (2 g fiber, 8 g sugar), 2 g protein We love the attention to simple ingredients in this cake ...
As a Spanish colony for over 300 years, the Philippine variant has evolved over the centuries and is perhaps one of the most common delicacies in the country. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar and can be found in almost all neighborhood bakeshops.
In various South American countries such as Argentina, Uruguay, Chile, Paraguay, Venezuela, Colombia, Peru and in Cuba, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savory piononos with cured ham, cheese ...
A chanchigorri cake (Spanish: torta de chanchigorri Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, [1] is a Spanish pastry, common in the cuisine of Navarre. These desserts have a rounded shape. They are traditionally made at the time of pig slaughter, and their main ingredients are fried pork, lard, bread dough and ...
The Marchioness of Parabere included a recipe for the Carolina in her first book, Confitería y Repostería, in 1930. In the book, she says the Carolina was invented by a pastry chef from Bilbao. His daughter, Carolina, loved meringue, so he put the meringue in a puff pastry tartlet to prevent her from getting dirty. She liked it so much, he ...