Spanish · Dessert
Crema Catalana Filled Pastry Roll
A Spanish-inspired take on the classic cream-filled pastry roll, where genuine laminated butter dough is rolled around a lemon-and-cinnamon-scented crema catalana custard before baking into a crackling, golden spiral.
$0
40 minsPrep
21 minsCook
126 minsTotal
HardLevel
Nutrition per serving
337Calories
5.1gProtein
19gFat
36.8gCarbs
11.5gSugar
1.1gFiber
338mgSodium
111mgChol
11.4gSat Fat
88mgPotassium
54mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Horchata de Chufa
local
Cava
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the laminated dough
rub half the butter into the flour with salt and sugar, then bind with iced water into a rough dough; chill 20 minutes.
2
Encase the remaining cold butter in the dough and perform two single turns, rolling and folding on a lightly floured surface, chilling 15 minutes between each turn.
3
Rest the laminated block in the fridge for 30 minutes so the layers firm up before shaping.
4
Meanwhile make the crema catalana filling: warm the milk with lemon zest and a pinch of cinnamon in a double boiler until just steaming.
5
Whisk the egg yolk with sugar and cornstarch until pale, then temper with the warm milk and return to the double boiler, stirring until thickened into a custard; cool with cling film pressed to the surface.
6
Roll the laminated dough into a rectangle about 20cm x 12cm and 4mm thick.
7
Spread the cooled crema catalana over the dough leaving a 1cm border, then roll tightly into a log from the long edge.
8
Slice the log into two even rounds, place cut-side up on a lined baking sheet, and rest uncovered for 15 minutes.
9
Bake at 200°C for 20-22 minutes until deep golden and the layers have visibly puffed and separated.
10
Cool on a wire rack for at least 10 minutes before serving so the custard sets enough to slice cleanly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 40g40g Butter, cold, cubed, for lamination
- 18g18g Water, iced
- 1g1g Salt
- 6g6g Sugar White
- 55g55g Whole Milk, 1
- 12g12g Egg Yolk, beaten, 1
- 14g14g Sugar White, 1
- 4g4g Cornstarch, 1
- 2g2g Lemon, zest only, 1
- 1g1g Cinnamon Ground, 1
