Bartolillos, the Madrid sweet to endure Holy Week

Bartolillo is a typical Madrid sweet from Madrid's Holy Week, not well known even in the capital itself, but it has enthusiastic devotees.

Halfway between pestiño and sweet empanadilla, it is a kind of crunchy triangle filled with cream, whose dough is made with flour, butter and wine, and then fried.

The origin of this light indulgence is uncertain, but its appearance in some texts confirms that it was already eaten in Madrid at the beginning of the 19th century.

His cult is maintained in classic pastry shops such as La Antigua Pastelería del Pozo, El Riojano or El Horno de San Onofre.

If you want to know their history, know where to find them and see how they prepare them at Pastelería Luzón, watch the video above.

Bartolillos from the Luzón Pastry Shop

Time:

60 minutes

Ingredients

For 12 units of 100 g

For the mass

• 500 g of high strength flour

• 100 g lard at room temperature

• 250 ml of white wine at room temperature

• 40g sugar

• 3 g of salt

For the cream

• 1 liter of fresh milk

• 120g sugar

• 7 g ground cinnamon

• 65 g cornstarch

• 4 egg yolks

• 15 g butter at room temperature (in cream)

• Orange, lemon and lime peel

• Sunflower oil for frying

• Powdered sugar

• Cinnamon (optional)

Instructions

Follow El Comidista on

TikTok

,

Instagram

,

X

,

Facebook

or

YouTube

.