Extremaduran Cornuelle

Ingredients

The Extremaduran Cornuelle differs from the original French version in terms of its filling and the addition of pimentón de la Vera. While the French Cornuelle typically features sweet fillings like fruit preserves or pastry cream, the Extremaduran version embraces the savory side with a combination of Iberian ham, Manchego cheese, and the smoky Spanish paprika known as pimentón de la Vera. This adaptation infuses the pastry with the bold flavors of Extremaduran cuisine. We alse have the original recipe for Cornuelle, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 100g Iberian ham, thinly sliced 100g Iberian ham, thinly sliced
• 100g Manchego cheese, grated 100g Manchego cheese, grated
• 1 teaspoon pimentón de la Vera (Spanish smoked paprika) 1 teaspoon pimentón de la Vera (Spanish smoked paprika)
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 26g (16g saturated)
• Carbohydrates: 26g (1g sugar)
• Protein: 11g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a slice of Iberian ham and a sprinkle of grated Manchego cheese on one half of each dough circle. Sprinkle a pinch of pimentón de la Vera over the filling.
6. 6.
   Fold the other half of the dough circle over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. 7.
   Place the Cornuelles on the prepared baking sheet and brush the tops with beaten egg wash.
8. 8.
   Bake for 15-20 minutes, or until the Cornuelles are golden brown and crispy.
9. 9.
   Allow them to cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Iberian ham — Make sure to use thinly sliced Iberian ham for the filling. If it's not available, you can substitute it with Serrano ham or prosciutto.
• Manchego cheese — Opt for aged Manchego cheese for a stronger flavor. If you can't find Manchego, you can use another hard cheese like Pecorino or Cheddar.

Tips & Tricks

• For an extra smoky flavor, you can add a touch of smoked sea salt to the filling.
• Serve the Cornuelles warm for the best taste and texture.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper to the filling.
• Experiment with different fillings by adding roasted red peppers or caramelized onions.
• These Cornuelles can be made ahead of time and reheated in the oven before serving.

Serving advice

Serve the Extremaduran Cornuelles as an appetizer or snack. They pair wonderfully with a glass of Spanish red wine or a refreshing gazpacho.

Presentation advice

Arrange the Cornuelles on a platter, garnished with a sprinkle of pimentón de la Vera and fresh parsley. The golden-brown pastries will be visually appealing and inviting.