Murcian Paparajotes

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Murcian Paparajotes
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Murcian Paparajotes

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertsCuisine: MurcianaDifficulty: Media
Persons

4

persons / 16 pcs.
Preparation time

30

minutes
Cooking time

10

minutes
Calories

315

kcal/ration
Cooling time

20

minutes
Total time

1

hour 

Have you ever dreamed of a dessert that combines the freshness of a lemon tree with the sweet tradition of pastries? Well, paparajotes murcianos are the hidden treasure you've been looking for. Originally from sunny Murcia, these delicious treats wrapped in lemon leaves and sprinkled with sugar are the perfect combination of bold and traditional.

Imagine savoring a well-kept secret of the Murcian orchard in every bite. Put on your apron and get ready to enjoy these delicious paparajotes murcianos!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1 egg

  • 200 gr of lactose-free semi-skimmed milk

  • 1 c.p. tablespoon sugar or panela

  • 1 c.c. teaspoon cinnamon powder

  • The grated peel of a lemon

  • 200 gr wheat flour

  • 1 tablespoon Royal baking powder

  • 16 lemon tree leaves with stalk (large leaves)

  • 400 gr sunflower oil

  • Batter

  • 100 gr sugar or panela

  • 1 c.s. tablespoon cinnamon powder

Pasos

  • Preparation of Paparajotes Murcianos:
  • In a bowl, beat the egg.
  • Add the lemon zest, sugar and cinnamon and mix well.
  • Add the milk to the bowl and stir.
  • Add the sifted flour and baking powder, mix until a liquid but dense dough is obtained. Reserve the mixture in the refrigerator for 20 minutes.
  • Frying of the Paparajotes:
  • Prepare a plate with absorbent paper and another plate with the mixture of 100 gr of sugar and cinnamon. Heat the sunflower oil in a saucepan over medium-high heat.
  • To fry the paparajotes, dip a lemon leaf in the batter and then fry in the hot oil until golden brown on both sides.
  • Remove the sheet with a spatula and drain on absorbent paper. Immediately dredge it in the cinnamon-sugar mixture. Repeat with the rest of the dough and the lemon leaves.

Videoreceta

Notas

  • If you are short of lemon leaves you can also make fritters by simply adding the batter mixture to the oil in small quantities. You will discover the different shapes the dough can make in contact with the hot oil.
  • Make sure the lemon tree leaves are clean and free of pesticides. You can wash and dry them carefully before using them.
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  • Use a cooking thermometer to make sure the oil reaches the ideal temperature for frying, which is usually around 180°C.
    • >
  • Panela will provide a deeper, less refined flavor than white sugar. You could experiment with both to see which you prefer.
    • >
  • If you're feeling adventurous, you could experiment by adding a touch of orange or lemon liqueur to the batter for extra flavor.
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  • These paparajotes are best when eaten immediately after making. If you need to store them, try to keep them in a cool, dry place, but keep in mind that they will lose their crunchy texture.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 78g
  • Calories: 315kcal
If you are looking for 10

Key points of the recipe

  1. Quality of lemon tree leaves: Make sure the lemon tree leaves are clean and free of pesticides. Wash and dry them carefully before using them, as they will be the mold for your dough and an essential part of the flavor and presentation of the dish.
  2. Oil temperature: Use a cooking thermometer to check that the sunflower oil reaches an optimum temperature of about 180°C for frying. This will ensure that the paparajotes are evenly browned and crispy on the outside without absorbing too much oil.
  3. Immediate consumption: Serve the paparajotes murcianos immediately after frying and dipping them in the sugar and cinnamon mixture. The crunchy texture and warm flavor are best when enjoyed freshly made.

Pairing with wine

The dish in question is a traditional artisan dessert from the region of Murcia in Spain, known as Paparajotes Murcianos. Its preparation includes lemon, cinnamon and sugar, so we are talking about a sweet taste with a citric touch.

For these cases, a sweet wine is usually recommended to complement and balance the sweetness of the ingredients. Now, considering the citric touch of lemon, a full-bodied, fruity, sweet white wine, or even a sweet sparkling wine, could work very well to highlight and contrast this particular dessert.

In particular, a Moscatel de Alejandría wine could be recommended. This type of sweet white wine is very typical of the Murcian region, therefore, it perfectly complements the place of origin of the dessert. This wine has a soft fruity palate, with notes of lemon and peach, which will contrast and enhance the flavors of the dessert.

However, it is important to remember to avoid pairing this dessert with dry red wines, as their astringency and acidity could dominate and diminish the sweetness of the recipe.

Beer pairing

For the pairing of Paparajotes Murcianos, a typical dessert from the region of Murcia (Spain), characterized by the delicious citrus flavor provided by the lemon tree leaves, it is best to opt for a beer with citrus notes that can complement very well the flavor of the lemon zest and cinnamon present in the recipe.

A Belgian wheat beer, such as Witbier or “white beer”, can be an ideal choice for its refreshing, light character and its citrus and spicy notes. These will complement the light and crunchy texture of the Paparajotes Murcianos and give a nice balance to the acidity of the cinnamon and lemon.

In addition, the lightness of the Witbier will help cleanse the palate between mouths, leaving fresh notes of lemon and coriander in each sip.

It is important to avoid very strong and bitter beers that could overpower the flavors and aromas of this delicate dessert. So avoid IPA or Double IPA beers.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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