Fardelejos: Traditional Riojan Almond Pastries, Crisp & Sweet (63) 2026

Fardelejos are traditional pastries from La Rioja, Spain, and they are the kind of sweet that wins people over at first bite. A crisp, golden fried puff pastry shell gives way to a soft, fragrant almond marzipan filling with a hint of lemon. They show up at local festivals and pastry shops all over the region, but they are simple enough to make at home.

The contrast is what makes them special: the outside stays crunchy while the inside is dense, sweet, and nutty. Because they are fried and packed with almonds, they are quite filling, so they work best as a treat after a lighter meal.

Ingredients for Fardelejos

This recipe makes 12 pastries, perfect for sharing with family or friends.

• Zest of 1 lemon
• 80 g white sugar
• 3 medium eggs
• 250 g ground almonds
• 60 g wheat flour
• 2 sheets of butter puff pastry
• Oil for frying
• 20 g powdered sugar, for decorating

How to Make Fardelejos Step by Step

1. Mix the lemon zest and sugar

Combine the zest of 1 lemon with 80 grams of white sugar. Rub them together so the citrus oils release into the sugar and the mixture becomes fragrant.

2. Add the eggs

Crack in the 3 medium eggs and whisk until everything is well combined. The mixture should look smooth and even before you move on to the dry ingredients.

3. Add the almonds and flour and integrate

Add 250 grams of ground almonds and 60 grams of wheat flour, then mix very well until you have a homogeneous paste. Set it aside while you prepare the puff pastry.

4. Roll out and cut the puff pastry

Roll out the two sheets of puff pastry and cut each one into 6 portions, giving you 12 pieces in total.

5. Transfer the filling to a piping bag

Spoon the almond filling into a piping bag. This makes it much easier to portion the filling evenly onto each piece of pastry.

6. Cover each piece of puff pastry with a little filling

Pipe a portion of the almond paste onto each piece of puff pastry, keeping it centered so the edges stay clean for sealing.

7. Close the pastries

Seal each filled pastry very well, pressing the edges firmly so they do not open during frying.

8. Fry them

Heat the frying oil to around 180 °C, hot but not smoking, and fry the fardelejos until golden. Frying at the right temperature keeps them from absorbing too much oil, so they stay crisp and light.

9. Drain off excess oil on paper towels

Once golden, lift them out of the oil and place them on paper towels to drain off the excess oil.

10. Dust with powdered sugar

Sprinkle the pastries with the 20 grams of powdered sugar while they are still slightly warm so it sticks nicely.

11. Serve

Serve the fardelejos while they are still warm and crisp, when the contrast between the crunchy shell and the soft almond filling is at its best.

Tips for the Best Fardelejos

Watch the frying temperature

Fry at around 180 °C, hot but not smoking. If the oil is too cool the pastries soak up grease, and if it is too hot the outside browns before the filling heats through.

Seal the edges well

Press the edges of each pastry firmly before frying. A good seal keeps the almond filling inside and prevents the pastries from opening in the oil.

Serve after a light meal

These fried almond-filled pastries are quite filling. They are at their best served warm after a lighter meal, when you can enjoy them without feeling weighed down.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to rotation that covers cozy comfort plates, well-known dishes from around the world, and sweets that please a crowd.

When a rich, indulgent treat is what I'm after, my picks are usually this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is the one I reach for.

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Tapas and Mediterranean cooking are a mood I return to often, and I tend to cycle through this punchy Basque Tuna with Tomato recipe, these crackly Patatas Bravas Air Fryer recipe, a velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This chilled Italian Vitello Tonnato recipe also makes the table when I feel like something a bit more elevated.

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And when guests are coming and drinks are part of the plan, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a jug of this fruity Bleeding Spanish Sangria recipe. To fill out the spread, I like setting out this zesty French Remoulade Sauce recipe alongside, or ending with this eye-catching Mediterranean Black Rice with Squid recipe.

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After years of trying, tweaking, and remaking dishes in my own kitchen, I've come to see that the ones that stick around are built on straightforward steps, methods you can trust, and serious flavor.

What follows is the set of recipes I keep circling back to—whether it's a fast plate just for me or a bigger spread for the people I love.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is one I turn to when I want something that feels fancy without much fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better texture in desserts comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

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I'm just as happy sharing dishes with roots in other countries, like the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and Spain's own Cochifrito Segovian Fried Pig Recipe.

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