Pastel Cordobés

Background and History

Pastel Cordobés is a traditional dessert hailing from Córdoba, a stunning city located in the heart of Andalusia, Spain. Its origins trace back several centuries, reflecting a blend of cultural influences that have enriched this region. The pastry forms a part of the local festive cuisine, often enjoyed during special occasions and holidays.

Typically, Pastel Cordobés is a sweet puff pastry stuffed with angel hair (a type of pumpkin jam or sweetened spaghetti squash) and topped with sugar. The delicate, flaky layers of the pastry perfectly encapsulate the sweet, smooth filling, resulting in a delectable treat that delights with each bite. This dessert exemplifies the fusion of Moorish and Spanish culinary traditions, particularly recognized for its use of pumpkin in sweet dishes.

Ingredients

• Puff Pastry (1 package, preferably made with butter for richness)
• Angel Hair or cabell d'ángel (about 400g; available in jars or homemade)
• Sugar (for topping, about 3 tablespoons)
• Cinnamon (1 teaspoon, ground)
• Egg (1, for egg wash)

Making Angel Hair (Optional)

If you opt to make homemade angel hair, you will need:

• Pumpkin or spaghetti squash (1 kg)
• Sugar (400g)
• Lemon zest (from 1 lemon)
• Cinnamon stick (1 piece)

Preparation

Step 1: Making the Angel Hair

To prepare the angel hair from scratch, begin by cooking the pumpkin. Cut it into large wedges, remove the seeds, and peel. Next, boil the pieces in a large pot of water over medium heat until they are soft enough to pierce easily with a fork, approximately 20-30 minutes. Once cooked, allow the pumpkin to cool before shredding into thin strands resembling noodles.

In a large saucepan, combine the shredded pumpkin, sugar, lemon zest, and cinnamon stick. Cook over low heat and let it simmer, stirring frequently, until the mixture thickens to a jam-like consistency. This process should take about 45 minutes to 1 hour. Remove the cinnamon stick before cooling.

Step 2: Preparing the Pastry

Preheat your oven to 200°C (about 392°F). Unroll the puff pastry sheets on a flat surface. If necessary, use a rolling pin to smooth out the puff pastry, ensuring it's thin and evenly spread. Use one sheet as the base of the pastry, spreading a generous layer of the angel hair filling evenly across the center, leaving a 2 cm border around the edge.

Step 3: Assembling the Pastel

Cover the sweet filling with the second sheet of puff pastry, gently pressing down to adhere the edges. Trim any excess pastry for a tidy finish. Securely seal the edges by pressing with a fork or crimping as desired.

Beat the egg in a small bowl and brush it over the surface of the pastry to achieve a glossy finish upon baking. Sprinkle a mixture of sugar and cinnamon on top for an additional layer of sweetness and flavor.

Cooking Process

Place the assembled pastry on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 25-30 minutes or until the pastry is golden brown and puffed. It's crucial to monitor the baking time, as puff pastry can burn quickly, especially at higher temperatures. Consider setting a timer to avoid overcooking.

How to Enjoy

Once out of the oven, let the Pastel Cordobés cool completely on a wire rack before slicing. This delightful dessert can be served at room temperature or slightly warmed. It pairs beautifully with a cup of strong coffee or a glass of sweet Sherry wine, complementing and balancing the pastry's sweetness.

Whether enjoyed as a mid-afternoon treat or a delightful post-dinner dessert, Pastel Cordobés serves as a decadent reminder of Spain's rich culinary heritage. Cherish each bite as you savor the lightness of the puff pastry and the rich textured angel hair filling, experiencing a taste of Cordobés tradition.