Pantxineta (custard-filled puff pastry)

Name: Pantxineta (custard-filled puff pastry)
Cook time: 110 min
Total time: 110 min
Yield: 6 servings
Cuisine: Basque
Ingredients: 500ml Whole Milk; 1 Lemons, zested (yellow zest only); 1 tsp Vanilla Extract; 100g Sugar; 4 Egg Yolks; 40g Cornstarch; 20g Unsalted Butter; 2 sheets of Puff Pastry, sheets (about 25 x 25 cm each); 1 Eggs, beaten (for egg wash); 60g Sliced Almonds; 2 tbsp Powdered Sugar, for dusting

Pantxineta is a classic Basque pastry of crisp, flaky puff pastry sandwiching a rich, vanilla-scented custard and crowned with toasted almonds and a dusting of powdered sugar. Its contrast of crunchy pastry and silky crema makes every slice indulgent yet perfectly balanced — ideal for afternoon tea or as a showy dessert.

Pantxineta is a classic Basque pastry of crisp, flaky puff pastry sandwiching a rich, vanilla-scented custard and crowned with toa... Show more

es-pv Traditional Basque Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

1 hr50 min

Price

1,23 €

Calories

755 kcal

vegetarian

spanish

gourmet

dessert

Method

Heat the milk

Pour the Whole Milk into a saucepan with the zest of Lemon and Vanilla Extract. Warm over medium heat until steaming and just beginning to bubble at the edges, then remove it from the heat and let it infuse for 5 minutes. Strain out the zest before moving on.

Whisk the yolks

In a bowl, whisk the Egg Yolks with Sugar and Cornstarch until the mixture looks pale, thick, and completely smooth with no dry streaks.

Cook the custard

Slowly whisk the hot milk into the yolk mixture a little at a time to temper it, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until the cream turns thick and glossy and starts to bubble, about 3 minutes. Keep whisking for another minute, then take it off the heat and whisk in the Unsalted Butter until smooth.

Chill the cream

Scrape the pastry cream into a shallow bowl, press plastic wrap directly onto the surface, and chill until completely cold and set, about 30 minutes.

Preheat the oven

Heat the oven to 400° F and line a baking sheet with parchment paper. Set a rack in the middle so the pastry browns evenly.

Assemble the pastry

If the Puff Pastry sheets are still frozen, let them sit just until pliable. Lay one sheet on the lined baking sheet and spread the cold pastry cream over it in an even layer, leaving a 1 cm border. Cover with the second sheet, press the edges firmly to seal, then brush the top and edges lightly with the Egg Wash. Scatter the Sliced Almonds evenly over the surface.

Bake the pastry

Bake for 20-25 minutes until the pastry is puffed, deeply golden, and the almonds are toasted. If the top browns too quickly, lay a loose sheet of foil over it for the last few minutes.

Finish and serve

Let the pantxineta cool on the tray for 15 minutes so the custard settles, then dust generously with Powdered Sugar and cut into squares to serve.