3 recipes of typical sweets of All Saints' Day
Each year for more than 1280 years, on November 1, the well-known All Saints Day. It is an obviously Christian celebration, which takes place especially on this day in the Catholic Church, and the first Sunday of Pentecost in the Orthodox Church.
It is on this day when all those deceased people who are no longer among us are celebrated and remembered in the form of a solemn feast, that having passed purgatory they have obtained a beatific vision and enjoy eternal life in the presence of God. .
For this reason it is known as the All Saints Day, and not only the saints or blessed who are on the list of canonized by the Catholic Church, but all those who already live in the presence of God.
Although once this day was in our country much more religious, today still remembers the deceased, and there are those who continue to visit the cemeteries precisely for this purpose.
The elaboration and enjoyment of certain typical recipes, which in most cases are characterized mainly by traditional dessert recipes. They are typical sweets that only tend to be made on this day, and that are not usually found the rest of the year.
How to make the most typical sweets of All Saints' Day
Bones of saints
The Bones of saints They consist of a tremendously traditional dessert made with marzipan and filled with yolk candy. It is possibly one of the most famous desserts of this day, and very characteristic for the shape they have, reminiscent of tiny bones (hence its name).
Ingredients for marzipan:
- 250 gr. of ground almonds
- 200 gr. of sugar
- 80-100 ml. of water
- The zest of a lemon
- Icing sugar
Ingredients for the yolk filling:
- 4 egg yolks
- 100 gr. of sugar
- 50 gr. of water + 5 tablespoons of water (for glaze)
- 200 gr. of icing sugar
- First, let's make the marzipan. For this, put the 200 grams of sugar and between 80 to 100 milliliters of water in a saucepan and heat it over medium heat in order to dilute the sugar, stirring little by little. Make a syrup by letting the water boil for a few minutes.
- Now add the syrup to the grated almond. To do this, do it little by little, integrating and mixing well. There should not be a very wet mass.
- Form a ball with the mass of marzipan and let it rest and let it dry a little. To do this, let it stand for 2 hours.
- Place baking paper on top of the kitchen counter and sprinkle some icing sugar to work the dough. Now take a portion of the dough and spread it with the help of a roller, leaving a thickness of between 2 to 3 mm. Cut the dough into strips approximately 5 centimeters wide.
- With the help of some sticks, make some incisions in the strips, this way you will give them the so characteristic bone design. Now cut each strip into pieces of between 5 and 6 centimeters.
- With the help of a wooden stick, make some canes with each one of the portions that you have cut. Press them lightly at the junction of the two edges, and let them dry for a few hours.
- Now we are going to proceed to elaborate the yolk of the filling. Separate the whites from the yolks and beat the latter well. Reserve them.
- In another saucepan make a syrup with 100 grams of sugar and 50 grams of water.
- Add the syrup little by little to the bowl of the yolks with the aid of rods. Do it little by little. Now put the mixture in a bowl and put it in the water bath. It is necessary to stir constantly until the mixture thickens (it is important that a thick cream remains).
- Insert the yolk paste into a pastry bag and fill in the marzipan bones.
- Finally, make a glaze with icing sugar (200 grams) and water (5 tablespoons) by putting both ingredients in a saucepan and mixing well until they are integrated.
- Now carefully submerge each of the bones in the glaze and place them on a rack to drain well.
Those known as Frittersalso they stand out for being a characteristic dessert of this day, although it is common to find them also during the Holy Week.
In fact, while in Catalonia and the Balearic Islands they tend to be consumed during Lent, in Andalusia or Madrid they are consumed mostly during Holy Week.
- 6 eggs
- 200 gr. of wheat flour
- 150 gr. of butter
- 1/4 liter of milk
- 40 gr. of sugar
- a pinch of salt
- Cinnamon powder
- Olive oil (for frying)
Preparation of the fritters of wind:
- In a large bowl mix the eggs, flour, milk, butter, salt and sugar.
- Knead the mixture well and let it sit for about 1 hour.
- Now with the help of a spoon or with your hands mold small balls with dough.
- Put olive oil in a pan and fry the balls of dough over low heat, browning on one side and on the other.
- Put absorbent paper on a large plate and deposit in it the fried balls that you are preparing. This way you will get rid of the excess oil.
- In a bowl mix sugar and cinnamon. Finally, pass the fritters for this mixture and reserve them.
Panellets of pine nuts
The panellest of pinions They stand out for being a typical sweet typical of Catalonia, but tremendously popular today in the rest of Spain. They are also traditional from Valencia and the Balearic Islands.
They consist of a few balls of dough made with raw ground almonds, egg and sugar, which are finally coated with pine nuts.
- 200 gr. of raw almonds
- 200 gr. of sugar
- 2 egg whites + 1 egg yolk
- 75 gr. of pine nuts
- The zest of 1 lemon
Preparation of pinion panellets:
- First we are going to proceed to grind the raw almonds. Then add them to a large bowl and add sugar, egg whites and lemon zest.
- Preheat the oven to 200ºC.
- With the help of your hands form small balls.
- Now paint the balls with a little egg white and top with the pine nuts.
- Put baking paper on top of the tray and place each of the balls in it. Now paint the balls with egg yolk.
- Bake for 10 or 15 minutes. Just when you notice that they begin to brown, cover them with aluminum foil. Then remove them and let them cool.
- Lists !.