5 Irresistible Tips to Make Coca de Llardons Today
There’s something magical about discovering a traditional recipe that’s both astonishingly simple and incredibly delicious. That’s exactly what you get with coca de llardons, a golden, flaky Catalan pastry laced with chicharrones (pork cracklings), sugar, and pine nuts. This dessert, often enjoyed during Carnival or the eve of Saint John, is a staple of Catalonia's culinary heritage, but its simplicity and bold flavors deserve global appreciation.
Ingredients
- 1 sheet Puff pastry
- 100 g Chicharrones (pork cracklings), coarsely chopped
- 1 egg (for brushing)
- 2 tbsp Pine nuts
- 2-3 tbsp Sugar
- Optional: a dash of anise liqueur or lemon zest
Instructions
- Preheat your oven to 200°C (390°F).
- Prepare the pastry: Roll out the puff pastry on a baking sheet lined with parchment paper.
- Layer the chicharrones: Spread the cracklings evenly over the pastry.
- Fold and roll: Fold the pastry over and gently roll it out again to embed the chicharrones inside.
- Top it off: Brush with the beaten egg, sprinkle generously with sugar and pine nuts.
- Bake: Place in the oven for about 15–20 minutes or until golden and puffed.
- Cool and serve: Let it cool slightly, slice, and enjoy. It’s best served warm or at room temperature with a chilled glass of cava.