From Conchy Domper Franco's kitchen in Spain. 
Puff Pastry Ensaimada with Pumpkin Jam Filling
This is a bit of an improvised recipe—I was craving an ensaimada, so I made one using puff pastry.
Puff Pastry Ensaimada with Pumpkin Jam Filling
This is a bit of an improvised recipe—I was craving an ensaimada, so I made one using puff pastry.
Open in Cookpad AppSteps
- 1
Lay out the two sheets of puff pastry and evenly spread the pumpkin jam (cabello de ángel) over them.
- 2
From each sheet, roll up 4 logs.
- 3
Twist the logs into spirals to form the shape of an ensaimada.
- 4
Beat the egg and brush it over the pastry.
- 5
Preheat the oven to 400°F (200°C), top and bottom heat.
- 6
Bake for 15 minutes or until golden brown. Remove from the oven, let cool completely, and dust with powdered sugar.
- 7
Ready to eat!
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