The production process is quite laborious, as the marzipan is first flattened with a rolling pin to make round cocas about the size of a wide glass. Then, with a knife or long spatula, a little egg yolk is added to the centre of the circle. Then, one by one, fold them in half by hand, giving them the shape of an empanada. Finally, they are baked and painted, so that when they are dry they are packaged. Otherwise, they would stick together.
Nowadays, they are individually packaged to protect them more during shipping, although we had a hard time making this decision as they look more industrial, which they are not.
Some of our customers want them with cinnamon or even candied fruit inside, and some want them more or less toasted.
We can serve them in bulk, although for this you would have to call us on 96 565 8643.
If you like sweet potato (moniato) more, we also have Empanadillas de Boniato, which in some places like Valencia are often known as Pastel de Boniato (or Moniato).
Sugar, Almond (49%), egg yolk (20%), glucose syrup, stabiliser: sorbitol, wafer (potato starch, sunflower oil), wheat flour, preservative (E-200), acidulant (E330) and colourings E202 and E110 (may have negative effects on the activity and attention of children). May contain traces of milk.
Average values per 100g of product
|Energy Value||1819 kJ (435 kcal)|
|of which saturated||3 g|
|of which sugars||49 g|
|Ingredientes||Mazapán (almendra molida, azúcar) y yema|
|Formato||Cajitas de 500 g|