The lemon leaves are a traditional dessert of Galicia very typical of the Carnival season but, unfortunately, is falling into oblivion. Actually, the Carnival Ears or the Flowers are much more known. In the region of Murcia they also make them, if not the same, practically, and they are called “paparajotes“.
To prepare this dessert, lemon-tree leaves are used as a support for the pasta. Although less used, they also serve those of the orange tree. And the leaves must be very clean and, in addition, very dry so that the paste adheres well. Attention! these leaves are not eaten.
There are those who leave the leaves of the lemon tree once they are made but I prefer to remove them as soon as possible so that they do not soften and do not come out too oily.
Finally, with these quantities I got 50 of them (in the video 40). The difference lies only in the size of the leaves.
The lemon leaves are a traditional dessert of Galicia very typical of the Carnival season but, unfortunately, is falling into oblivion. Actually, the Carnival Ears or the Flowers are much more known. In the region of Murcia they also make them, if not the same, practically, and they are called “paparajotes“.
To prepare this dessert, lemon-tree leaves are used as a support for the pasta. Although less used, they also serve those of the orange tree. And the leaves must be very clean and, in addition, very dry so that the paste adheres well. Attention! these leaves are not eaten.
There are those who leave the leaves of the lemon tree once they are made but I prefer to remove them as soon as possible so that they do not soften and do not come out too oily.
Finally, with these quantities I got 50 of them (in the video 40). The difference lies only in the size of the leaves.