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Recipe of Pay de Chabacano with Almond Dough

Pay de Chabacano with Almond Dough

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Delicious pie with almond dough and stuffed with apricot jam.


8 portions
  • 150 grams unsalted butter
  • 250 grams wheat flour, sifted
  • 1 jar apricot jam
  • 1 pinch salt
  • 1 teaspoon dry yeast, Royal
  • 125 grams sugar
  • 4 drops almond essence
  • 2 eggs
  • 4 drops liquid vanilla
  • 125 grams almond


1st day: preparing the dough: Melt the butter and mix it with the flour, salt, yeast, sugar, almond drops, eggs, vanilla drops and ground almonds, all with a wooden spoon . Put the dough to rest on a plate and cover with a clean cloth so it does not dry. It is put in the refrigerator one day.
2nd day: 2 refractories are baked to bake a pie (or it can be a large refractory) with butter and flour.
The almond mass is divided into 3 equal parts. Two of the parts are opened with a rolling pin and put in the molds already greased to prepare the base of the pie.
The marmalade is spread in both countries and the third part of the dough is used to decorate. Put a border around each pie and form strips of dough to put on the part of the jam. There are 3 strips on each side that, crossing each other, make a grid as in the photo.
Beat an egg and brush with a brush on top of the dough to brown in the oven.
The pays go to the oven of 180 ° C for 35 minutes.
Once cooked, they are kept outside covered with a cloth. It is best to make them at least about 2 days before eating them because they look better.


Estoys pays are stored at room temperature. They can last up to 1 month outside, they are an excellent gift. You can also make the recipe with other jams.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
25/12/2014 12:40:22
10 Rico pay

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