PANALLETS / PANELLETS - LITTLE SWEET POTATO BREAD
Similar to mazapan with a slightly soft sweet potato filling, panellets, a traditional dessert of the All Saints holiday in the Catalan Countries, date back to the 18th century, when they were used as blessed food to share after some holy celebrations. From www.eatcatalunya.com, posted for ZWT 5.
Provided by ThatSouthernBelle
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the sweet potato, and cook it in a pan of boiling water for 15 minutes, or until soft. Drain and leave to cool. Preheat the oven to 400°F Line one or two baking sheets with foil and grease well with butter.
- Put the cooled sweet potato in a food processor and process to make a smooth purée, then work in the egg yolk, ground almonds, sugar, lemon rind and vanilla essence to make a soft dough. Transfer the dough to a bowl and chill for 30 minutes.
- Spoon walnut-sized balls of dough on to the foil, spacing them about 2,5cm/1 in apart, then flatten them out slightly.
- Lightly beat the egg white and brush over the cakes. Sprinkle half the cakes with pine nuts, slightly less than 1 tbsp esach, and half with pistachio nuts. Sprinkle lightly with sugar and bake for 10 minutes, or until lightly browned. Leave to cool on the foil, then lift off with a metal spatula.
SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
PANELLETS (CATALAN ALL-SAINTS COOKIES)
These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.
Provided by K.Borg
Categories World Cuisine Recipes European Spanish
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 13 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 6.4 mg, Sugar 22 g
PANELLETS - CATALAN POTATO COOKIES
These cookies are traditionally served for All Saints Day on November 1st, in Catalonia. Pine nuts can be substituted for the chopped almonds. Cocoa powder or chocolate drink mix can also be added to the mixture to change the taste. And yes, they are supposed to be squishy when you eat them.
Provided by JULINOE
Categories World Cuisine Recipes European Spanish
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 14 g, Fat 6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 3.6 mg, Sugar 9.1 g
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