Lemon leaves

Lemon leaves

Course: Dessert
Cuisine: Galician, Spanish
Keyword: lemon tree leaves
Calories: 105.28kcal

Prep Time: 20 minutes
Cook Time: 45 minutes
Resting time: 15 minutes
Total Time: 1 hour 20 minutes
Lemon leaves are a traditional Galician dessert very typical of the Carnival season but, unfortunately, it is falling into oblivion. Actually, the Carnival Ears or the Flowers are much better known. In the region of Murcia they also make them, if not the same, practically, and they are called "paparajotes".
To prepare the lemon leaves, lemon tree leaves are used as a support for the paste. Although less used, those of the orange tree also work. And the leaves must be very clean and, in addition, very dry so that the paste adheres well. Look out! the leaves are not eaten.
There are those who leave the lemon tree leaves once they are done 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 amounts, I got 50 sheets (40 in the video). The difference is only in the size of the leaves.
Servings 10 serves


  • 200 g flour
  • 250 ml milk
  • 2 egg
  • 1 tbsp sugar
  • lemon extract
  • 50 lemon tree leaf
  • olive oil to fry
  • sugar to sprinkle

Step by step instructions

  • With a mixer or whisk, mix the flour, milk, the two eggs, the tablespoon of sugar and a few drops of lemon extract, until a fine paste is formed.
  • Let the pastae rest for half an hour
  • Dip the lemon leaves in the paste and fry them in hot oil. Be careful with the temperature of the oil because when the mixture has milk and sugar it can burn easily.
  • Drain on a kitchen paper to remove excess oil, remove the lemon leaves (optional) and sprinkle with sugar.


Calories: 105.28kcal | Carbohydrates: 17.73g | Protein: 3.96g | Fat: 1.85g | Saturated Fat: 0.77g | Trans Fat: 0.01g | Cholesterol: 35.24mg | Sodium: 23.66mg | Potassium: 66.57mg | Fiber: 0.54g | Sugar: 2.55g | Vitamin A: 88.02IU | Calcium: 36.19mg | Iron: 1.09mg

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