If there is a sweet classic Spanish pastries that I like to rage, is the bayonesa. Those puff pastry sheets stuffed with angel hair make me lose my senses. Interestingly, this recipe is really easy to prepare at home (as long as we use ready-to-use puff pastry) and canned angel hair. A decent workaround if you have a lot of craving.
Basically, to make it you just have to cut a sheet of puff pastry into two equal halves, spread angel hair over one of them, cover with the other half and bake. It is served in square or rectangular portions and, depending on which places, it is prepared in different sizes.
It is less and less common to see this type of sweet in pastry shops, but the most classic ones usually continue to sell bayoneses. I particularly like it thin and with a sufficient amount of padding to notice that it is worn. However, those of pastry shops usually go much more full of angel hair what you can see in the cover photo. To everyone’s taste.
We spread the puff pastry on the paper in which it is wrapped and cut it in half, in two parts of same size. We spread the angel hair over the surface of one of them, leaving an uncovered centimeter of contour, which we brush with beaten egg.
We put the other half on top, fitting well to match, and lightly press the edges so they stick together and don’t separate in the oven. Brush the surface with more beaten egg, mark squares of the size you want and gently prick with a fork.
We transfer the bayonesa to a baking tray and sprinkle it with a mixture of sugar and ground cinnamon (optional). We put the tray on the bottom from the oven, preheated to 210ºC with heat up and down, and cook for 10 minutes or until the surface is golden.
Remove the tray from the oven and, before the bayonnaise cools down, place another tray on top. We let its weight slightly crush the upper layer of puff pastry, subside a little and remain thinner. We finish the bayonesse by painting the surface with a thin layer of apricot jam or peach. Once cool, cut it and serve.
With what to accompany the bayonesa of puff pastry and angel hair
Personally, I find that the puff pastry and angel hair bayonesa It is delicious on its own, but accompanying it with a coffee is a success. They make a perfect marriage, balancing the bitterness of one with the sweetness of the other. Great for snack. You will see how they fly from the tray in zero point.
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