Bartolillos «a lo pobre»
Typical Atienza sweet: buñuelo dough filled with pastry cream, fried and dusted with sugar.
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- Approx. 18 bartolillos
- Difficulty
- Medium
What you need
- For the dough: 250 g flour, 50 ml olive oil, 100 ml white wine, 1 tbsp anise, lemon zest, pinch of salt
- For the cream: 500 ml milk, 4 yolks, 100 g sugar, 40 g cornstarch, cinnamon stick, lemon zest
- Mild olive oil for frying
- Sugar and ground cinnamon for coating
Step by step
- 01
Pastry cream: infuse milk with cinnamon and lemon zest. Separately, beat yolks with sugar and cornstarch. Pour strained milk over the yolks, heat stirring until thick. Transfer to a bowl, cover with film and chill.
- 02
Dough: mix all ingredients into a smooth dough. Rest 30 minutes covered.
- 03
Roll out the dough very thin. Cut 8 cm circles.
- 04
Place a teaspoon of cold cream in the centre of each circle. Fold and seal the edges with a fork.
- 05
Heat plenty of oil to 170 °C and fry in batches until golden.
- 06
Drain on kitchen paper and coat immediately in a sugar-cinnamon mix.
- 07
Serve warm. Keep 2 days in a tin.
- Seal edges well: if open, the cream leaks while frying.
- The cream must be very cold before filling.
Other traditional recipes
- MeatsGallina en pepitoriaPepitoria is one of the oldest Castilian stews and an emblematic dish of Atienza cuisine: chicken, almonds, saffron, hard-boiled egg and white wine.
- MeatsWood-fired roast lambThe star dish of Atienza mountain cuisine: milk-fed lamb roasted whole, with lard, garlic and white wine. Traditional recipe for the home oven.
- SweetsTraditional Easter torrijasThe undisputed sweet of Atienza Easter: bread slices soaked in milk infused with cinnamon and lemon, coated in egg and fried in hot oil.
Taste it in Atienza
The village restaurants serve the traditional recipe book all year round.