Brushing

refrigerated puff pastry • mild cheese • large slices cooked ham • egg, beaten, for brushing • Assorted seeds (optional)

green bell pepper and 1 red bell pepper • onion • Black olives, chopped into small • tuna • salt • black pepper • paprika • tomato sauce (about 200 grams) • drizzle of olive oil • puff pastry or phyllo dough • egg, beaten with 1 teaspoon paprika for brushing

puff pastry • turkey or cooked ham • American cheese or processed cheese • béchamel sauce • egg, for brushing

fresh puff pastry or empanada dough • red bell pepper • onion • tomato sauce • tuna • egg (for brushing the top) • eggs (for the filling)

Schar gluten-free bread flour mix (470 grams) • olive oil (74 ml) • oil from the sauté and tuna can (26 ml) • warm water (175 ml) • white wine (30 ml) • egg • baking powder for bread • salt • egg for brushing • onion • red bell pepper • crushed tomatoes (400 grams) •

gluten-free cake flour (about 125 grams) • eggs • sugar (about 125 grams) • salt • baking powder • milk (about 30 ml) • sunflower oil (about 20 ml) • Zest of half a lemon • Zest of half an orange • orange blossom water • Candied fruit for decorating • Beaten egg for brushing •

bread flour (about 500 grams) • active dry yeast (about 10 grams) or 1 ounce fresh yeast (about 28 grams) • warm water (about 300 ml) • sugar (about 20 grams) • salt (about 8 grams) • water (about 2 liters) in a pot • baking soda (about 15 grams) • egg white, beaten • Sesame seeds • Black sesame seeds • Poppy seeds • Cream cheese (like Philadelphia) •

flour (about 375 grams) • salt • butter or shortening (about 60 grams) • small egg • water (add as needed until the dough is soft) • ground beef (about 300 grams) • medium onions (about 1 1/3 pounds or 600 grams) • butter or shortening • cumin • paprika or chili powder • oregano • Salt to taste •

firm white fish fillets (about 600 grams) • Oil for brushing the sticks before baking • Breading: • panko breadcrumbs (about 65 grams), or crushed cornflakes • oil • grated Parmesan cheese (20 grams) • sweet paprika • garlic powder • salt • ground black pepper • Egg mixture: • egg •

phyllo dough • butter for brushing • mini muffin pans • small cans tuna • imitation crab sticks • mayonnaise • desalted cod • garlic cloves • olive oil • black and red pepper • nutmeg • small can mussels in escabeche (pickled sauce) •

bread flour (about 750 grams) • sugar (about 105 grams) • Zest of 1 orange • Zest of 1 lemon • unsalted butter, softened (about 135 grams) • warm milk (about 120 grams) • dark rum (about 60 grams) • eggs • sea salt • orange blossom water (optional; skip if you don’t like it) • plus 1/2 teaspoon active dry yeast (about 11 grams; or 2 1/3 tablespoons fresh yeast, about 33 grams) • egg, for brushing •

empanada dough • or 3 cans tuna in water, drained • sweet onions • red bell peppers • hard-boiled eggs • egg (for brushing the dough) • tomato sauce (about 14 oz / 400 grams) • little paprika • little salt

zucchini • carrot • flour (about 100 grams; use bread, whole wheat, chickpea, spelt, or oat flour) • egg • grated Parmesan cheese • garlic, minced • Salt and pepper, to taste • Spices, to taste • baking powder • olive oil, for brushing

Empanada dough (I used store-bought pie crust) • Caramelized onions (you can make them or buy them pre-made) • log of goat cheese, sliced • roasted red peppers, sliced • beaten egg (for brushing the dough) • sweet onions (about 1 kg) • Olive oil • Salt

all-purpose flour (about 400 grams) • low-fat milk (about 200 grams) • light olive oil (about 40 grams) • salt • egg • Spanish-style ratatouille (pisto) • tomato sauce cooked in olive oil • hard-boiled egg • tuna in water, drained • Sweet paprika • Spaghetti seasoning • egg for brushing

milk for brushing the pastry • golden apples • butter (about 5 grams) • brown sugar (about 2.5 grams) • ground cinnamon • ricotta cheese (about 500 grams) • powdered sugar (about 60 grams) • Juice of 1/2 lemon • round puff pastry • plain tea biscuits (such as Maria cookies) • large egg, at room temperature

For the dough: • all-purpose flour (about 315 grams) • olive oil (about 120 ml) • milk (about 60 ml) • salt • baking powder • sweet paprika • egg • For the filling: • hard-boiled eggs • tuna in olive oil • tomato sauce (about 400 grams)

hard-boiled eggs • empanada dough rounds • egg for brushing • ground beef (about 400 grams) • onion • large red bell pepper • cumin • ground black pepper • cayenne pepper • oregano • oil • salt •

–18 oz ground beef (400–500 grams) • red bell pepper • hard-boiled eggs • onion • tomato sauce • Salt and pepper to taste • flour tortillas (regular or wheat) • egg for brushing the tortillas

sugar (40 grams) • fresh yeast (20 grams) • bread flour (80 grams) • milk (280 grams) • egg yolks • orange blossom water (15 grams) • Dough • bread flour (350 grams) • plus 1 tablespoon sugar (80 grams; consider increasing slightly) • salt (6 grams) • Zest of 1 orange • Zest of 1 lemon •

all-purpose flour (about 500–530 grams) • warm milk (70 ml) • fresh yeast (12 grams) • egg • vegetable margarine (125 grams) • sugar • salt • scallions or green onions, or a generous handful (about 400 grams) • butter (70 grams) • hard-boiled eggs • Salt and pepper to taste • egg for brushing •

all-purpose flour (about 400 grams) • baking yeast • vegetable oil • butter or 3 tablespoons melted margarine • freshly squeezed lemon juice or bottled lemon juice (about 5 cl) • sugar (about 100 grams) • egg yolks for brushing

puff pastry • Nutella • powdered sugar • egg, for brushing

large red bell pepper • large green bell pepper • eggplant • onion • tomatoes • garlic • olive oil (2 tablespoons for brushing the vegetables before roasting, and the other 2 tablespoons for dressing the escalivada) • Salt

light olive oil (or unsalted butter) (100 ml) • milk (130 ml) • bread flour (about 420 grams; if you're new to this, use 3 2/3 cups or 460 grams for easier handling) • large eggs • salt • orange blossom water (25 ml) • sugar (100 grams) or 2 tablespoons stevia powder (25 grams) • Zest of half an orange and half a lemon • active dry yeast (5 grams) • egg yolk for brushing • Sliced almonds (optional) • Candied fruit •

gluten-free all-purpose flour (about 475 grams) (I used Schär Mix Pan. I recommend using this brand for the Roscón) • warm milk (210 ml) • plus 1 tablespoon sugar (120 grams) • large eggs at room temperature (about 146 grams) • gluten-free fresh yeast (about 25 grams) or 2 teaspoons gluten-free active dry yeast (about 10 grams) • plus 1 tablespoon gluten-free butter at room temperature (80 grams) • Zest of 1 orange • gluten-free orange blossom water • salt (3 grams) • Beaten egg for brushing • Candied fruit, sliced almonds, and coarse sugar (all gluten-free)

puff pastry • Nutella or chocolate hazelnut spread to cover the puff pastry • Powdered sugar for dusting • Chocolate • egg for brushing

small jar (about 5.8 oz drained, 8 pieces) artichoke bottoms • aged Manchego cheese (100 grams) • walnuts, chopped • garlic clove • fresh chopped chives • chopped parsley • Salt and freshly ground black pepper • Oil for brushing

puff pastry, 15 x 10 inches • strawberries • pastry cream (about 500 grams) • strawberry jam • water • egg for brushing • --------- To make the Pastry Cream: • milk (about 500 ml) • eggs • cornstarch (about 35 grams) • butter (about 10 grams) • Cinnamon •

flour (about 500 grams) • fresh yeast (about 25 grams) • milk (about 200 ml) • water (about 100 ml) • butter/lard (about 50 grams) • salt (about 10 grams) • sugar (about 30 grams) • egg for brushing • Sesame seeds (optional) • Aluminum foil to form rings (optional)