Bayonesas de Ávila — A sweet memory from Spain

Some foods linger with you long after a trip. For me, one of those memories came from a quiet morning walk through Madrid, when we stopped by Mantequería Bermejo — that dreamy little shop that feels like it’s been frozen in time, its shelves lined with golden tins, delicate confections, and sweets from every corner of Spain.

Among the rows of polvorones, mantecados, and yemas, my eyes landed on something simple but irresistible: bayonesas — crisp, puffed pastries filled with glistening strands of cabello de ángel, a sweet Spanish pumpkin jam. Each square looked like sunshine wrapped in pastry.

Back home in Chicago, I couldn’t get them out of my mind. I decided to recreate my own version, one that honored the traditional Bayonesas de Ávila but added a few touches that felt like me: orange juice for brightness, ground cinnamon for warmth, and a whisper of maple syrup for that soft, golden glaze.

The result was a pastry that tastes like a Spanish morning, even thousands of miles away.

Orange & Cinnamon Candied Pumpkin (Cabello de Ángel con Naranja)

Ingredients

1 spaghetti squash 
Granulated sugar — ½ the weight of the cooked pumpkin fibers
1 teaspoon ground cinnamon
1 lemon peel (about 4–5 inches long)
Juice of ½ lemon
A splash of fresh orange juice (added during candying)
A little water (for steaming)

Method

Steam the pumpkin: Wash, cut, and seed the squash. Place in a pot with a small amount of water (just enough to steam). Cover and cook over medium heat for about 45 minutes, until tender.

Cool and peel: Drain and let cool slightly. Remove the peel with a spoon if needed.

Candy the pumpkin: Return to the pot and add the sugar, ground cinnamon, lemon peel, lemon juice, and a splash of orange juice. Cook over medium-low heat for 40–45 minutes, stirring occasionally, until thick, glossy, and aromatic.

Purée after candying: Remove the lemon peel. Once slightly cooled, blend briefly to create a smooth, spreadable filling. Cool completely before using in the pastry.

Bayonesas de Ávila

Ingredients

1 sheet puff pastry (ready-rolled or homemade)
Candied pumpkin (from above)
1 egg, beaten (for brushing before baking)
Maple syrup (for glazing)
Ground cinnamon (for sprinkling)

Method

Preheat oven: 375 °F / 190 °C.

Assemble: Roll out the puff pastry and cut in half. Spread a layer of the candied pumpkin over one half, leaving a small border. Cover with the second half.

Seal and score: Press edges with a fork to seal. Lightly score the top with a knife to mark squares — that’s the traditional bayonesa pattern.

Brush and bake: Brush with beaten egg and bake 15–20 minutes, until puffed and golden.

Glaze and finish: While still warm, brush with maple syrup and sprinkle with a touch of cinnamon.

Cool and cut: Let cool slightly, then cut along the scored lines into squares.