Council pastries, traditional sweets

Traditional sweets have always caught my attention, that's why I can't resist making these Council pastes when a friend told me about them last month. Typically from Madrid they have their origin in the El Riojano patisserie, located on Calle Mayor and founded in 1855.

What I liked about these pastas initially was their list of ingredients, simple and available in the pantry at any time of the year. The second, its spiral shape and its slightly golden cover. Once tasted, I am clear that I will repeat them, I love both their texture and their lemon scent.

Ingredients

For 40-50 pasta

• 2 medium eggs
• 1 yolk
• 85 g of sugar
• 41 g butter (melted)
• 250-260 g of pastry flour
• Zest of 1 lemon
• 1 egg for brushing

Ingredients

We beat the eggs, the yolk and the sugar until it dissolves.

Now, we incorporate to the dough butter and lemon zest and beat.

Finally, we add the flour little by little. We mix until we get one dough that we can work on a floured surface.

We roll a couple of times over the dough so that it acquires a smoother texture and brilliant. At this point it should hardly stick to our hands.

We preheat the oven at 200ºC.

We take portions smaller than a walnut but larger than a grape. We stretch it with our hands, rolling it around the table (as if it were plasticine). We must get a 10 cm "worm". approximately with a thicker center and finer ends. We screw them as shown in the images and place it on a baking tray lined with parchment paper.

We repeat the process until all the pasta is made. Once the brush with beaten egg.

We put them in oven for 15 minutes. The time will vary depending on the oven and the size of the pasta, so you should watch the pasta from minute 10.

We take out of the oven and Let it cold down on a rack before testing.

More information about the recipe