Sweet I love you sweet! Welcome sweet men and women to another hit of Spanish gastronomy: the Carbayones. When we talk about regional, this recipe is very regional because although it is consumed in other regions of Spain and the world, but they are commonly called “Carbayones de Oviedo” and with that we said everything. This recipe is very interesting and it may be a little difficult for you to get the ingredients if you are not in the region of Spain, but as they say, the difficult has another flavor. We invite you to read the information carefully but also the recipe because you will find an unusual combination of flavors.
And precisely its unusual combination of flavors is what makes this Asturian cake a dessert that you have to know and taste. Come on, encourage yourself to look for the ingredients and have an hour to make them that are unmissable.
About carbayones
A long Asturian tradition
Los carbayones They are a typical sweet of Asturian gastronomy, specifically from the city of Oviedo, Spain. It is said that they date from the 19th century and their invention cannot be attributed to a single person, since it is a traditional sweet that evolved over time and whose recipe has been passed down from generation to generation.
The popularity and roots of the typical Oviedo cake in Asturian culture have made it a culinary symbol and a delight for locals, visitors and lovers of traditional pastries in general. Their unique texture and flavor make them unforgettable.
Where are they obtained?
The city of Oviedo is famous for its rich pastry tradition and the carbayones They are one of the most popular and representative products of the city. They can be found in many local pastry shops and sweet shops. His name comes from “Carbay”that means “Oak” in Asturian, because the city is surrounded by oak forests.
On some occasions, carbayones have been industrially produced by pastry shops in the city of Oviedo and have received the distinction of “Oviedo Carbayones” as a product with a protected designation of origin.
What is carbayón, the Asturian dessert that you have to try
Los carbayones they are mainly made of a dough of almonds, sugar and egg yolk, which is filled with a mixture of cabello de ángel (candied pumpkin) and other candied fruits. The traditional shape of the carbayones is rectangular and they are glazed with icing sugar.
The characteristic filling of the carbayones It is a mixture of angel hair, which is a kind of candied pumpkin, along with other candied fruits. This combination gives it its distinctive and unique flavor.
Los carbayones They are rectangular in shape and are often glazed with icing sugar, giving them a shiny and appetizing appearance. Due to their popularity, they have inspired the creation of other products and sweets with similar names in different regions of Spain.
4 important tips for preserving carbayones
- Storage: Ideally, store the carbayones in an airtight container or a tin box to prevent them from drying out or absorbing external odors.
- Temperature: It is best to keep them at room temperature or in a cool, dry place. They do not need to be refrigerated, unless they are filled with highly perishable ingredients.
- Early consumption: Carbayones are best when they are fresh, so it is advisable to consume them within a few days after they are made.
- Freezing: If you want to keep them longer, you can freeze them. To do this, wrap individually in plastic wrap and place in a freezer bag. Be sure to thaw them at room temperature before consuming.
The carbayones as part of Asturian life
Carbayones are enjoyed as a typical sweet on various occasions, such as local festivals, celebrations, cultural events and, of course, as a delicious dessert at any time.
In the region of Asturias, Spain, there are several typical Asturian sweets and desserts that are an important part of its rich gastronomic tradition, such as Rice with homemade MilkCasadielles, Frixuelos, Grandma’s cake and Asturian Quesada.
Everything written down and understood, now we are going to try a recipe that can be a bit long but in the end it is totally worth it.
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Carbayon recipe
Yield: 12 carbayones
Preparation time: 1 hour 25 minutes
Ingredients
- 250 gr of wheat flour
- 100 gr of lard
- 50 ml of white wine
- 1 pinch of salt
- 150 gr of cabello de ángel (candied pumpkin)
- 50 gr of ground almonds
- 50 grams of sugar
- 1 egg (for brushing)
- 100 gr of icing sugar
- 2 tablespoons of water
How to make carbayones
- In a bowl, mix the flour with the lard and a pinch of salt. Add the white wine and knead until a homogeneous mass is obtained. Wrap in transparent film and let rest in the fridge for 30 minutes.
- In another bowl, mix the angel hair with the ground almonds and sugar. Reserve for the filling. Preheat the oven to 180°C.
- Roll out the dough on a floured surface until it is 2-3 mm thick. Cut 10 cm x 5 cm rectangles.
- Place a tablespoon of the filling in the center of each rectangle. Fold the edges towards the center, sealing well to form a kind of rectangular bag or cupcake. Place on a baking tray with baking paper.
- Beat the egg and brush each carbayón. Bake for 20-25 minutes or until golden. While they cool, mix the icing sugar with the water until you get a smooth paste. Glaze the surface of each carbayon with the icing sugar.
Source: www.paulinacocina.net
