Recipe for Quesada Pasiega

Here is a great recipe for Quesada Pasiega to eat fresh. The Quesada Pasiega is a traditional dessert from the Valles Pasiegos in Cantabria. Vega de Pas and Selaya are two of the localities from where this dessert originates. It is a recipe that originally was made with fresh pasiego cheese. Today, the Quesada Pasiega has no cheese, only milk and butter. If you want to enjoy a little of the Cantabrian gastronomy in your kitchen, this recipe for Quesada Pasiega is easy. Not only is it the best…it’s delicious!

Ingredients for the Quesada Pasiega Recipe

  • Butter (15 grams)
  • Sugar (50 grams)
  • Flour (250 grams)
  • Milk (1/2 liter)
  • Egg (1)
  • Cheese curd (2 tablespoons)
  • Yeast (half a teaspoon)
  • Lemon (1, grated)
  • Salt

Quesada Pasiega - How to Make It:

  1. First you have to have a bowl ready. We pour in the sugar and the egg. We beat them with the blender.
  2. We continue beating while the rest of the ingredients are slowly added. But be careful! You have to make sure that no lumps are left in the dough. Without the recipe, the Quesada Pasiega could be too sweet or not curdled.
  3. In the cake mold (or the pan you are baking the dessert in), you will need to spread the butter. This will prevent the Quesada from sticking and being too hard to remove from the pan.
  4. Carefully pour the dough into the mold with a spatula.
  5. Turn on the oven and keep it hot for a few minutes at 250ºC.
  6. When you put the Quesada into the oven, lower the temperature to 225ºC. Leave it in the oven for half an hour until it becomes golden and toasted.
  7. Before removing it from the oven, make sure it is thoroughly cooked. Use a toothpick and stick it inside the Quesada. If it comes out clean, it’s finished baking. Take it out of the oven!
  8. Let it cool as long as you need without removing it from the mold.
  9. When you’ve taken it out of the mold and it has cooled down… enjoy!

Our advice: If you want a more original presentation, you can decorate the Quesada Pasiega with a few slices of lemon.

Text: María Jesús Colombo

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