Bayonesa, angels’ hair and almond fragrance…

After the fish empanada, here is a sweet one.
This one is popular in Catalonia and from there ? It’s called a bayonesa. So that could be from Bayonne in French Basque region. It doesn’t seem so.

The particularity is the filling of cabello de ángel, a typical sweet. Normally the dough would be classic butter feuilletage pastry, but I’ve used an almond oil base dough instead. It’s too hot for working butter.

Angels hair jam, a Spanish sweet. Maybe you can buy it ready, I don’t find it here. Go to a past post (click here) to see how I make it with Japan’s ingredients.

I filled the dough with the jam, decorated, painted with olive oil, sprinkled sugar, added almonds…

My dough is a mix of bread dough and pastry. The result is a slightly flaky crust.

Almond dough :
Mix 1 cup of cake flour with 1/4 ts of powdered instant yeast, wet with water at about 60 degrees C. (mix 1/3 boiling water, 2/3 tap water).
After 15 minutes kneed 5 minutes.
After 25 minutes, take a ping-pong ball, spread finely, paint with sweet almond oil, roll thinly. Do the rest.
Join the rolls in a rectangle, flatten them, fold in 3, flatten.
After 15 minutes, cut in 2. Fold in 3 each square, spread not too finely. Make the pie.

More sugar, marasquino cherries (soaked with a little bitter almond essence), raisins. That looks like some Spanish celebration cake and surely not for this season. I wanted it pretty.