Tavernes de la Valldigna. Unique sensations.


  • Pumpkin (we can add a part of sweet potato).
  • Sugar.
  • Grated lemon rind.
  • Almonds and pine nuts (we can also use raisins to decorate or not, but if we use them we have to soak in water or liquor).
This homemade recipe will be started the evening before, boiling the pumpkin into pieces in a stream pressure pot (cover a half) for half an hour. Peel the pumkin and put into a cloth bag and allow to dry overnight. The next day we mash the pumkin until obtain a fine paste. Put the pumpkin, the sugar and the grated lemon rind in a pan and cook on a slow heat for 20 minutes, stirring from time to time.
Next put the dough in a erthenware pan and make a heap. Garnish with almonds and pine nuts and sugar.
Bake in the pre-heated oven at 140ºC until golden brown.

CARQUIÑOLES O ROSEGONS (a sweetmeat with almonds)
  • 250 gr of flour.
  • 175 gr of sugar.
  • 150 gr of almonds with shell.
  • 50 gr of ground almonds.
  • 60 gr of water.
  • 1 teaspoon of yeast (Royal).
  • 3 gr of anissed.
  • 1 teaspoon of cinnamon.
  • Grated lemon peel.
  • 1 wrisked egg to paint.
  • 1 egg.
Mix the flour, the sugar, the ground almonds, the yeast, the cinnamon, the egg, the grated lemon peel and the anissed. Knead together all the ingredients for the dough to form an homogenous mixture. Cut the dough into pieces and put and almond inside. Brush with a wrisked egg and bake at 170ºC for 35 minutes. Then, cut them diagonally and bake them 5 minutes more.


  • 14 eggs.
  • 1 kg of ground almonds.
  • 1 kg of sugar.
  • 150 gr of flour.
  • Ground cinnamon.
  • 3 lemons zest.
  • 12 wafers.
  • Icing sugar.
Broke the eggs and the white needs to be separated from the yolk. Beat the egg whites until stiff, gradually add the sugar and the yolks.
In a bowl mix the ground almonds, the flour, the ground cinnamon and the lemons zest until it forms a smooth dough. Mix both doughs and place on the wafers. Then we put cinnamon and icing sugar. Bake at 200ºC for about 10 minutes until browned.

  • 1 kg of roasted and groud peanut.
  • 1 kg of sweet potatoes.
  • 1 kg of icing sugar.
  • Cinnamon.
  • Grated lemon peel.
  • Wafers.
  • Water.
Boil the sweet potatoes, peel and purée them to have a smooth batter. Place the sugar and a little water in a pan until the sugar dissolve. Then, add the batter of sweet potatoes and stir; 10 minutes later add the peanut, a teaspoon of cinnamon and the lemon peel and stil until it is well mixed. Ater 10 minutes, take off heat and allow to cool for a while. Lay the wafers and add the mixture, and lay another wafer. It is better to leave to stand for 2 days before eating them.


For de dough:
  • Half a glass of fruit brandy.
  • Half a glass of oil.
  • ½ kg of sugar.
  • ¾ kg of flour.
For the stuffing:
  • ¾ kg of sweet potato.
  • ¼ kg of sugar.
  • Some cinnamon.
For spilling:
  • Beaten egg.
  • Sugar.
  • Cinnamon.
Boil the sweep potato and then use the pulp with the sugar and the cinnamon. In a pan, stir until you have a smooth paste.
For the dough, we mix the fruit brandy, the sugar and the oil; and stir every now and then until the alcohol has evaporated and the sugar has dissolved, we add the flour while being stirred continously.
Roll out the dough until it is thin and place it over a fine surface or over cooking paper. Using a cup we cut out the dough in small portions. Place a small amount of filling in the centre and double over. Glaze with the beaten egg, the sugar and the cinnamon.
Place in a tray and put into a pre-heated 220ºC oven for 20-25 minutes.

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