Xuixos (Custard-filled pastries)

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  • Xuixos (Custard-filled pastries)
  • 200 g - Butter
  • 100 g - Sugar
  • 2 - Eggs
  • 20 g - Yeast
  • 200 gr - Flour
  • 1 dl - Milk
  • 1 pinch - Salt
  • Ground cinnamon
  • Pastry custard
  • Oil

Beat together the butter, sugar and eggs. Add cinnamon, a pinch of salt and the yeast. When well mixed, sift in the flour. Form a smooth dough without lumps. Add the milk.

After everything is well mixed, place the dough on an oiled surface and roll out with an oiled rolling pin, so that the dough does not stick.

Cut into rectangular pieces of about 15 x 10 cm. Spread a little (chilled) pastry custard on top. Fold the corners to the center and roll the dough to keep the custard from coming out.

Placed on a greased tray and cover with a cloth, to keep a crust from forming and to allow it to rise.

When risen to the desired volume, deep fry till lightly browned. Drain and sprinkle with sugar.

Use lard instead of butter.

Add grated lemon rind to the dough.


Category: Desserts.
Source: Josep Lladonosa i Giró - El Gran Llibre de la Cuina Catalana
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