Jaca is a Huesca city that many know for its enormous connection with high mountain sports, especially because of its proximity to the Pyrenees. The city is located in a valley in a valley that facilitates communications between Aragon and Navarra, as well as being a milestone on the Camino de Santiago.
The gastronomy of Jacetania (the region that surrounds it) is very interesting, highlighting game meat and lamb. The sweets also have a wide repertoire, highlighting above all the Lazos de Jaca.
Lazos de Jaca are very easy to make and above all to remember the recipe, since they are made with very few ingredients. It is the typical sweet that by doing it a couple of times you repeat it without even having to check the recipe.
It involves making very simple bows and then dipping them in royal glaze. It can't be easier !
INGREDIENTS :
For the puff pastry bows
- 2 sheets of puff pastry (bought at any supermarket)
- Condensed milk (enough to paint the surface of the puff pastry plate)
For the royal glaze
- 150 grams (5.3 oz) of icing sugar
- 1 egg
- 1 lemon
- Optional: yellow food coloring
On a baking paper we spread one of the puff pastry sheets. Remember that if you buy it frozen, it should be left to defrost overnight in the refrigerator, not outside.
We paint the entire surface, using a brush or similar, with a layer of condensed milk. Then place the other sheet of puff pastry on top. That is, as if we made a sandwich filled with condensed milk.
Then we cut the two plates into elongated rectangles of the length we want. They can be long or short puff pastry bows. If you are going to bathe them in the royal icing, adjust the size to the container where you make the glaze so they fit.
Separate the rectangles from the plates.
To give it the shape of a bow, you can simply press the center of the rectangle so that the ends are joined or rotate it through the center.
Preheat the oven to 150 degrees (300 F) and insert the puff pastry bows, constantly watching so they don't burn. The normal baking time is between 10 and 15 minutes.
Don't do anything while the bows are baking, because they could burn if you don't pay enough attention to them. Once done, they are removed and allowed to cool to room temperature.
Now we are going to make the royal glaze
To do this, beat the egg, icing sugar and a teaspoon of lemon juice in a bowl with a whisk. It has to be beaten for a long time, so if you have the electric rods it is time to use them. It is best to add the icing sugar little by little until the icing is of sufficient consistency to hold the rods upright.
If you want the glaze to be a deep yellow color - as it appears in the photo - you must add a few drops of yellow food coloring. If you don't want to use this dye, you can use the yolks of two large eggs instead of a single egg, although in this case you will have to add a tablespoon of water to reduce the viscosity. With the yolks it will be a little more yellow, although not like in the photo.
Now you have two options: either we paint the bows with the icing using a brush or, if we want them very covered on all sides, we submerge them one by one and then let them drain on a rack. What is most comfortable for you. Again, the ones in the photo have been made by dipping them in glaze
They are left in the air so that the glaze hardens - it takes 2 or 3 hours - and they are ready to eat.
Trick: so that they can be painted well, do not let the little bows you have made cool completely. If they are warm it is much better and it also dries the glaze before.
A delight that you will repeat more than once. And a good additional reason to visit Jaca, of course.