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This Spanish puff pastry swirl combines shatteringly crisp, buttery laminated pastry with a rich vanilla pastry cream (crema pastelera) rolled together and sliced to reveal beautiful golden spirals of pastry and cream - a pastry known in Spanish bakeries as napolitana de crema or caracol de crema. The pastry cream filling is made properly from egg yolks, sugar, cornstarch, and warm milk cooked until thick and silky, with butter and vanilla stirred in at the end for richness and flavor. A classic of the Spanish pasteleria, these swirls are found in bakery windows across the country from early morning, paired with the obligatory coffee.
Prep
30 min
Cook
25 min
Total
55 min
Servings
8 srv
Difficulty
Medium
Calories
290 kcal
For 8 serving(s)
Per serving
Make the pastry cream: whisk the egg yolks with the sugar and cornstarch until pale and smooth. Heat the milk in a saucepan until almost boiling, then pour slowly over the egg mixture while whisking constantly.
Return the mixture to the pan over medium heat and cook, stirring continuously, until the cream thickens to a pudding consistency. Remove from heat, stir in the butter and vanilla extract. Press plastic wrap directly onto the surface and refrigerate until completely cold.
Preheat oven to 200°C (390°F). Unroll the puff pastry on a lightly floured surface.
Spread the cold pastry cream evenly over the pastry, leaving a 2cm border at the far long edge.
Roll the pastry tightly from the near long edge into a firm cylinder. Brush the border with egg wash to seal.
Cut the roll into 2cm thick slices and place cut-side up on a lined baking tray. Brush the tops with egg wash. Bake for 20-25 minutes until the pastry is deep golden and puffed. Serve warm or at room temperature.
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