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SPN: Bartolillos




Source of Recipe


The Food and Wines of Spain, by Penelope Casas

* Exported from MasterCook *

Bartolillos

Recipe By : Penelope Casas
Serving Size : 15 Preparation Time :0:00
Categories : Pastries, Spanish, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(CUSTARD-FILLED FRIED PASTRIES)
1/2 cup salad oil
Peel of 1/2 lemon
1/2 cup white wine
2 cups flour
pinch salt
oil -- for frying
powdered sugar -- for dusting
cinnamon -- for dusting
CUSTARD FILLING:
2 cups milk
peel of 1/2 lemon
5 egg yolks
1/2 cup sugar
1/2 cup flour
1 tablespoon butter

To make the dough, place the 1/2 cup of oil in a small frying pan with the lemon peel and heat over a high flame until the peel turns black. Discard the peel and cool the oil. Transfer the oil to a bowl and add the wine, flour, and salt. Work into a ball with your hands, kneading lightly. Wrap up the dough and let it sit 30 minutes.

Meanwhile, prepare the custard. Heat the milk with the lemon peel to the boiling point. Reduce the heat and simmer 10 minutes. Discard the lemon peel. Place the egg yolks in a saucepan and gradually stir in the sugar. Beat with a wire whisk until the yolks are pale yellow. Beat in the flour and gradually add the hot milk. Cook over moderate heat, stirring constantly, until thickened and smooth and no flour taste remains. Remove from the heat and stir in the butter. Cool, stirring occasionally.

While the custard is cooling, roll out the dough on a floured working surface to the thinness of a nickel. Cut into triangles 2x3x3 inches. Let the pieces sit another 30 minutes.

Place about 1 teaspoon of custard down the middle of half of the triangles. Cover with the remaining triangles and seal the edges well with a fork. Heat the oil, at least 1/2 inch deep, and fry the triangles over moderate heat until golden. Drain and dust with powdered sugar and cinnamon.

Description:
"These fried pastries are a specialty of Madrid."

Cuisine:
"Spanish"

Source:
"The Food and Wines of Spain"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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