Pantxineta is a typical pie from the Basque country. It was created in 1915 - other sources say that in 1936 - in the Otegui confectionery in San Sebastián. Despite its "youth" it is considered a traditional dessert. A very simple and tasty dessert that combines things that separately (puff pastry, pastry cream and almonds) are already very popular. Imagine all together.
Besides it's easy to make. If you choose to buy the pastry cream already made, it is child's play. It would simply be a matter of spreading a puff pastry sheet, placing the pastry cream covered by ground almonds on top, on top of this other puff pastry sheet and topped by a carpet of sliced almonds, all baked. If it sounds good I assure you it tastes better.
INGREDIENTS :
- 2 puff pastry sheets (buy ready-made, to save time)
- 200 grams (7 oz) ground almond
- 100 grams (3.5 oz) of laminated almonds
- 50 grams (1.8 oz) white granulated sugar
- 1 egg
For the pastry cream (if you choose to make it):
- Half a liter (2 cups and a half) of whole milk
- 4 egg yolks
- 100 grams (3.5 oz) of sugar
- 40 grams (1.4 oz) of white wheat flour
- 20 grams (0.7 oz) of cornstarch
- 1 tablespoon of vanilla essence
If the puff pastry was frozen, I recommend that you defrost it overnight in the refrigerator. Do not leave it out, at room temperature, or defrost it in the microwave.
The first thing to do is the pastry cream if you have decided to make it on your own. It is no dishonor to buy it done, if saving time is a must.
In a large microwave-safe container with a lid, beat the yolks and sugar. When they form a homogeneous mixture we add the flour and the cornstarch (you can substitute both for starch if you are more used to using this ingredient) well sieved, stirring without stopping to avoid lumps.
Finally we add the milk and the vanilla essence, continuing to stir and making sure that not a single lump remains.
We place the lid on the container and put in the microwave at maximum power for exactly 3 minutes. After time we remove from the oven, beat the cream vigorously again, and cover again to give another 2 minutes at maximum power. The cream is ready. Without removing the lid, we put it in the fridge and when it cools, we will have half a liter (2 cups and a half) of pastry cream made in one breath.
We can start making Pantxineta now.
We spread one of the puff pastry on the baking tray that we will have previously covered with a baking paper. With a fork we prick the entire surface regularly to prevent it from rising too much.
Spread the cream on the puff pastry leaving two fingers distance from the edges (to prevent it from "overflowing" when baking). You do not have to put a lot of thickness of pastry cream, but do not fall short either. With half a liter it should be a finger thick, more or less, and a little left over. It will depend on the size of the puff pastry plate, of course.
We beat the egg and paint with it that space on the edges where we have not spread with pastry cream. There will be leftover egg, it will be used later.
Sprinkle the ground almond on top of the cream, generously.
Next, carefully, we cover with the other puff pastry plate. We close both plates. To do this, we raise the egg-painted edges of the lower sheet on the sheet that we have placed on the upper part. Now the cream is already "sandwiched".
The upper puff pastry plate must be pierced as it was done with the lower one, it should not rise too much. It is painted with the rest of the egg so that it is shiny and also acts as a glue, since we will have to place the laminated almond on top. Sprinkle the sugar generously and top with the rolled almonds.
Preheat the oven to 180 degrees (356 F) and bake for 20 minutes, until it is golden brown.
It is eaten warm - almost never cold - and it is really good.