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Ingredients

Adjust Servings:
Wheat Flour – 1 cup
Water – 5 fl oz (150 ml)
Milk – 3 ½ fl oz (100 ml)
Sunflower Oil – 3 ½ fl oz (100 ml) Or olive oil
Sugar – 1 tbsp
Salt – to taste
Eggs – 4
Apples – 3
Cinnamon – to taste
Powdered Sugar – to taste

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Almoixavena: Choux Pastry With Apples

Almoixavena: Choux Pastry With Apples

  • 50 min
  • Serves 2
  • Medium

Ingredients

Recipe

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Almoixavena is a sweet choux pastry of Hispanic Jews, the history of which began five centuries ago in Spain. The dough takes a mere 5 minutes to prepare. Moreover, it requires the most ordinary products, and the baking process is as easy as pie. The original recipe for almoixavena prepared by Jews used goose fat; nowadays, Spaniards prefer pork fat. However, the modern variation of this recipe usually calls for the use of vegetable oil.

Almoixavena turns out amazingly delicious, crispy, with a sugary crust — an excellent choux pastry for your morning tea or coffee. Also, it bakes in a jiffy.

Steps

1
Done

Combine water, milk, oil, sugar, and salt in a saucepan and bring to a boil. Remove from the heat and immediately pour a cup of flour and mix quickly to brew it.

2
Done

When the dough has cooled slightly (a couple of minutes), add 4 eggs, one at a time. After each egg, mix the dough until homogeneous.

3
Done

Line a baking sheet with parchment, brush it with oil and sprinkle with flour. Evenly distribute the dough.

4
Done

Peel apples, cut them into thin slices, randomly lay them on top of the dough, and sprinkle with sugar and cinnamon.

5
Done

Bake in the oven for approximately 30 minutes at 375 °F until browned. At first, the pastry will rise in waves, but then it will subside. Serve slightly cooled. Bon appétit!

You can cut the pastry into pieces or tear it apart. You can use other fruit instead of apples, or not add any at all. This delightful dessert beckons with its aroma and is a fabulous alternative to apple pie. It is said that it doesn’t matter which piece you start with, you won’t be able to stop. The serving is enough for two. Incredibly delicious!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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