Coca de Llardons

Coca de Llardons is a deliciously flaky and sweet pastry originating from the Catalan Pyrenees region of Spain. Traditionally enjoyed during festive occasions such as Carnival and Lent, this treat combines the unique crunch of pork scratchings with the sweetness of pine nuts and sugar, all encased in a beautifully crisp puff pastry.

Ingredients

🥐 1 sheet of Carrefour Puff Pastry, preferably a slightly thicker variety
🥓 150g Salgot 1928 Pork Scratchings, Chicharrones/Llardons
🥚 1 Egg, for brushing
🌰 60g Pine Nuts
🍬 Generous sprinkle of Sugar

Instructions

1- Prepare the Pork Scratchings:

• Place 150g Salgot 1928 pork scratchings into a food processor.
• Pulse until finely crumbled, resembling small gravel, not paste.

2- Prepare the Puff Pastry:

• Unroll the Carrefour puff pastry sheet on a clean work surface.

3- Fill the Pastry:

• Spread the crushed pork scratchings evenly over the puff pastry’s center.
• Leave about a hand's width of border on all sides.

4- Fold the Pastry:

• Fold one side of the pastry over the filling.
• Then fold the opposite side to overlap.

5- First Rolling:

• Lightly dust the folded pastry with flour.
• Press gently with hands, then roll with a wooden rolling pin from the center outwards to distribute the pork scratchings evenly within the pastry.

6- Second and Third Rollings:

• Fold the pastry in half lengthwise, sprinkle more flour, and roll out again from the center outwards.
• Repeat the process one more time for a total thickness of about 3 millimeters.

7- Transfer to Baking Tray:

• Place the rolled-out pastry, still on parchment paper, onto a generic metal baking tray.

8- Prepare Egg Wash & Preheat Oven:

• Beat one egg in a small bowl using a fork.
• Preheat the oven to 200°C (392°F) with heat from both top and bottom, no fan.

9- Egg Wash & Add Toppings:

• Brush the pastry generously with beaten egg using a silicone pastry brush.
• Sprinkle 60g pine nuts over the top, pressing lightly to adhere, and follow by sprinkling sugar generously.

10- Bake:
- Position the tray in the oven’s lower section.
- Bake at 200°C for 4 minutes, then reduce to 180°C for another 15 minutes.
- Bake until golden brown, about 23 minutes total.

11- Cool & Serve:
- Once baked, remove it from the oven and allow it to cool completely at room temperature.
- This ensures a crisp texture when cut into portions.

Prep Time: 15-20 minutes
Cook Time: 19-23 minutes
Total Time: Approximately 44 minutes
Servings: Not specified
Equipment: Food processor, generic rolling pin, metal baking tray, parchment paper, small bowls, silicone pastry brush, wooden rolling pin

Cooking Tips

• Crushing Texture: Aim for a size that allows even distribution within the pastry without forming a paste.
• Pastry Choice: Use a slightly thicker puff pastry to maintain structure and flakiness.
• Folding and Rolling: Ensure evenness by folding and rolling the pastry multiple times.
• Heat Management: Bake initially at a higher temperature for crisping, then reduce to cook through without burning toppings.

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Coca de Llardons