Cortadillos: 5 Expert Tips to Master it
Cortadillos are traditional Spanish pastries that go far beyond the festive season. Although they’re often associated with Christmas, especially in southern Spain, they’re available year-round, particularly in Andalusia, and most notably, in Seville. For good reason, this sweet treat has earned a place in local hearts and homes.
Ingredients
- 500 g Flour
- 250 g Pork lard or unsalted butter
- 150 g Powdered sugar
- Zest of 1 lemon
- 300 g Cabello de ángel (homemade or store-bought)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream the lard with the powdered sugar until smooth.
- Add lemon zest and flour, and mix until you get a soft dough. Chill for 30 minutes.
- Divide the dough into two equal parts.
- Roll one part to form the base layer in a baking tray lined with parchment paper.
- Spread a thick layer of cabello de ángel evenly across the dough.
- Roll the second part and carefully lay it over the filling. Gently press to even it out.
- Bake for 25–30 minutes, or until lightly golden.
- Let it cool completely, then cut into squares.
- Dust with powdered sugar before serving.