Carbayones Recipe: Authentic Asturian Almond Pastries 2026

Carbayones are the signature sweet of Oviedo, a city in Asturias, Spain. These elongated, slightly oval pastries start with a base of buttery puff pastry that cradles a rich, aromatic filling of ground almonds, egg and sugar. Each one is then crowned with a layer of cooked egg yolk and finished with a glossy white glaze made from sugar and lemon.

The texture is what makes them unforgettable. The crisp, flaky pastry contrasts beautifully with the soft, dense almond filling, while the glaze adds a firm, sweet top layer that balances every bite. They are a true delicacy, perfect for dessert, an afternoon snack, or alongside a cup of coffee.

The story of the carbayón begins in 1924, when the mayor of Oviedo asked José de Blas of the famous confectionery Camilo de Blas to create a sweet that would represent the city at the First International Trade Fair in Gijón. The result was named after the popular nickname for Oviedo's residents, which comes from carbayu, the Asturian word for oak, in memory of a centuries-old oak tree that was a symbol of the city. Today, families in Oviedo still buy them for Sunday lunches and special visits.

To make them at home, you will need rigid oval molds with the characteristic wavy edges. They are easy to find online or even in some local hardware stores. This recipe yields 12 pastries and takes about 20 minutes to prepare plus 50 minutes to bake, with additional cooling time.

Ingredients for Carbayones

Makes 12 pastries

• 1 sheet of butter puff pastry
• 180 g ground almonds
• 80 g white sugar
• Zest of half a lemon
• 3 medium egg yolks
• 1 medium egg
• 3 tablespoons milk, sweet wine, or brandy
• 2 medium eggs
• 10 g cornstarch
• 90 ml water
• 90 g white sugar
• 1 medium egg white
• 200 g powdered sugar, sifted
• 1 teaspoon lemon juice

How to Make Carbayones Step by Step

1. Prepare the Oven and Cut the Puff Pastry

Preheat the oven to 180°C (350°F) with both top and bottom heat. Roll out 1 sheet of butter puff pastry and cut it into 12 pieces, each about 10 x 7 cm.

2. Line the Molds and Prick the Base

Fit the pastry into the molds, trimming any excess. Prick the base with a fork and set aside while you make the filling.

3. Make the Almond Filling

In a bowl, mix 180 g ground almonds, 80 g white sugar, the zest of half a lemon, 3 medium egg yolks, 1 medium egg, and 3 tablespoons of milk, sweet wine, or brandy, according to your preference. Stir until you have a homogeneous mixture, though it will still have small pieces of almond.

4. Fill and Bake

Divide the filling among the pastry-lined molds and bake in the preheated oven for 20-25 minutes, or until the surface is lightly golden.

5. Cool and Unmold

Remove the carbayones from the oven and let them cool on a wire rack for about 10 minutes. Then unmold them and let them cool completely on the rack. This step is important: if they cool completely in the molds, the puff pastry will become soggy from condensation and lose its crispness.

6. Start the Egg Yolk Topping

While the carbayones cool, prepare the yolk topping. In a bowl, mix 2 medium eggs with 10 g cornstarch until fully integrated. In a saucepan, combine 90 ml water and 90 g white sugar and heat over medium heat for 5 minutes.

7. Combine Syrup and Egg Mixture

When the syrup is ready, pour it slowly over the egg mixture, stirring constantly.

8. Thicken the Yolk Cream

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Transfer to a bowl, cover with plastic wrap, and let it cool until lukewarm.

9. Coat the Carbayones with Yolk Cream

Once the yolk cream has cooled slightly, spread it over the completely cooled carbayones. Smooth the surface with a spatula or spoon and let them cool for 1-2 hours.

10. Make the Glaze

When the carbayones are cold, prepare the glaze. In a bowl, mix 1 medium egg white with 200 g sifted powdered sugar and 1 teaspoon lemon juice until you get a very white, shiny glaze with a texture similar to Greek yogurt. If it is too thick, add drops of lemon juice little by little until it reaches the ideal consistency for dipping the carbayones.

11. Glaze the Carbayones

Dip the top of each carbayón into the glaze and lift it out, or use a spoon to spread the necessary amount over the surface, whichever is easier for you.

12. Let the Glaze Dry and Serve

Let the glaze dry completely before serving. Once dry, you can enjoy this exquisite Asturian treat.

Tips for the Best Carbayones

Use the Right Molds

Traditional carbayones are made in rigid oval molds with wavy edges. They help the pastry hold its shape and give the characteristic look. If you don't have them, you can use muffin tins, but the shape will be different.

Keep the Pastry Crisp

Always unmold the carbayones after 10 minutes of cooling and let them finish cooling on a wire rack. If they stay in the molds, condensation will make the puff pastry soggy. Also, make sure the filling and glaze are completely cool before adding them.

Adjust the Glaze Consistency

The glaze should be thick but spreadable, like Greek yogurt. If it's too thick, add lemon juice drop by drop. If it's too thin, add a little more sifted powdered sugar. This ensures a smooth, glossy finish.

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