Almojábanas Almojábanas caseras

almojÁbanas, traditional spanish pastries

These 'almojábanas' are a type of pastry with Arabic origins that is widely eaten in Spain. The recipes in all the different Spanish regions are all very similar.   


  • 1/2 kg of flour

  • 1 glass of virgin olive oil

  • 2 glasses of water

  • 2 soup spoons of sugar

For the syrup

  • 2 glasses of sugar

  • 3 glasses of water

  • 1 lemon (zest)

Almojabanas con aceite de oliva virgen

Almojábanas with syrup or just sugar.


Put the two glasses of water in a saucepan along with the olive oil and the sugar and put the pan on the heat. When the mixture comes to the boil, take the pan off the heat and add all of the flour at once. Stir well with a wooden spoon making sure that you don't develop any lumps and put the pan back on a very low heat, stirring constantly, until the mixture starts to come away from the sides of the pan. Take the mixture off the heat, allow it to cool a bit, and add the eggs one by one waiting for the mixture to absorb one before adding another one.

The mixture needs to be thick without being solid. Pre-heat the oven at a medium temperature of about 150ºC. Grease a baking tray with olive oil and, using a spoon, place portions of the mixture on the tray, making holes in the middle with your finger, dipping it first in olive oil. Cook in the oven for 20-25 minutes until golden.

Prepare the syrup in a saucepan on a medium heat with three glasses of water, 2 glasses of sugar and the zest of 1 lemon; cooking everything together for 5 minutes. Once the almojábanas are cooked, take them out of the oven and allow them to cool. Once they're cold, dip them in the warm syrup and place them on a large plate. Serve cold. 

An alternative to the syrup is to simply sprinkle sugar on top.



Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.


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