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Costrada de Alcalá ~ Puff Pastry

Costrada de Alcalá ~ Puff Pastry

David Taylor
Costrada de Alcalá is a puff pastry millefeuille, filled with cream and meringue, and covered with chopped and au gratin almonds. It is built in crunchy overlapping layers, and is served on a tray and then cut into individual servings.
Prep Time 20 mins
Cook Time 16 mins
Resting Time 20 mins
Total Time 56 mins
Course Dessert
Cuisine Spanish
Servings 6 people


  • 3 puff pastry sheets
  • Flour for dusting
  • 2 cups ground almonds for garnish

Pastry Cream:

  • 4 egg yolks
  • cups milk
  • ½ cup sugar
  • 4 tbsp cornstarch
  • 1 tsp vanilla
  • 1 oz butter


  • 4 egg whites
  • 6 drops of lemon juice
  • a pinch of salt
  • 1 tsp of cream of tartar or over white raising agent
  • 2 tbsp sugar


  • Preheat the oven to 400ºF.
  • Roll out the puff pastry sheets, sprinkling a little flour and gently rolling a rolling pin.
  • Put in molds lined with baking paper. Prick well with a pin point roller or a fork, and place another paper on top of the puff pastry; and on top of it a baking tray so that the puff pastry does not rise.
  • Bake (400ºF) for about 16 minutes each plate.
  • Prepare the meringue and the pastry cream.
  • Assemble the meringue on one of the baked puff pastry sheets. Garnish it by sprinkling the crunchy or ground almond, and gratin until it begins to take color, without browning. Let cool.
  • On the other two sheets of puff pastry spread the pastry cream forming a layer. Place the meringue on top, and put in the fridge. It is also prepared with just one layer of cream and two layers of meringue.
  • It comes in portions of about 10 inch squares, cut with a fine serrated knife.