{"id":8735,"date":"2026-10-27T13:27:32","date_gmt":"2026-10-27T04:27:32","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8735"},"modified":"2026-10-31T18:52:23","modified_gmt":"2026-10-31T09:52:23","slug":"carbayones","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/carbayones\/","title":{"rendered":"Carbayones"},"content":{"rendered":"\n

Carbayones are small pastries emblematic of Oviedo, in Asturias in northern Spain. Boat-shaped puff pastry shells are filled with an almond mixture and baked, then finished with a layer of egg yolk and a thin sugar glaze. Inside the light, flaky layers of puff pastry is the rich flavor of nuts, and the surface is glossy.<\/p>\n

\"Finished
An example of carbayones. Photographed in 2009; location not recorded. Photo: Tamorlan \/ Wikimedia Commons<\/a> \/ CC BY 3.0<\/a>. Reduced-size version from the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

Layered flavors in a boat-shaped pastry<\/h2>\n

At Camilo de Blas, a long-established shop in Oviedo, laminated butter dough is filled with a mixture of sugar, eggs and Marcona almonds and baked. The baked pastries are first coated with a layer of egg yolk, and this is then covered with a thin glaze. The shop’s pastry makers say they apply the glaze quickly, before it cools and crystallizes. The thin coating is finished so that it does not mask the flavors of the egg and almonds.<\/p>\n

\"An
An example of almonds in and out of the shell. Location unknown. Photo: Koyaanis Qatsi (version adjusted by Ericd) \/ Source<\/a> \/ Public domain<\/a>. Image used as provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n
\"An
An example of the layers in laminated dough. Location unknown. Photo: Popo le Chien \/ Source<\/a> \/ CC BY-SA 3.0<\/a>. Image used as provided by the source; no changes to the content after retrieval.<\/figcaption><\/figure>\n

Methods vary. In one example from a collection of Asturian recipes, thinly rolled puff pastry is pressed into small molds, the bottoms are pricked with a fork, and the shells are filled with ground almonds mixed with egg yolk, lemon zest, and rum or sweet wine. After baking, the pastries are removed from the molds and brushed with an egg cream, then left to dry before being covered with a white glaze made with lemon and powdered sugar. The pastry shell holding the filling, the egg layer and the final glaze are each prepared in separate steps.<\/p>\n

A pastry named after a tree<\/h2>\n

The name carbay\u00f3n comes from carbayu, the Asturian word for oak. Calle Ur\u00eda in Oviedo was once home to a large oak tree that people called “El Carbay\u00f3n.” The name also became a nickname for the people of Oviedo and has been passed on to the pastry. The name the townspeople gave to a tree became the name of a small pastry.<\/p>\n

According to an encyclopedia of Oviedo’s local history, Jos\u00e9 de Blas, who was put in charge of a shop on Calle Jovellanos in 1914, asked the pastry maker Jos\u00e9 Guti\u00e9rrez to create a pastry representing the city for an Asturian trade fair to be held in Gij\u00f3n in 1924. Another culinary source states that Camilo made it, so accounts of its origin do not agree.<\/p>\n

Asturias is also known for casadielles<\/a>, which enclose walnuts or hazelnuts. In one example, casadielles are made by wrapping a nut filling in dough, frying it and finishing it with a sprinkling of sugar. Carbayones are made by filling puff pastry with an almond mixture, baking it, and layering egg yolk and glaze on top. Even among sweets from the same region that use nuts, the pastry you bite into and the finish differ.<\/p>\n

Glossary<\/h2>\n

Jos\u00e9 de Blas<\/strong>: A man who ran a shop in Oviedo and is said to have commissioned a pastry for the trade fair.<\/p>

Jos\u00e9 Guti\u00e9rrez<\/strong>: The pastry maker who, according to the local history encyclopedia, made the pastry in response to that request.<\/p>

Laminated dough<\/strong>: Dough folded with layers of butter so that it forms layers when baked.<\/p>

Marcona<\/strong>: One of the almond varieties grown in Spain.<\/p>

Glaze<\/strong>: A thin sugar-based coating applied to the surface of a confection.<\/p>\n","protected":false},"excerpt":{"rendered":"

Carbayones are small pastries emblematic of Oviedo, in Asturias in northern Spain. Boat-shaped puff pastry shells are filled with an almond mixture and baked, then finished with a layer of egg yolk and a thin sugar glaze. Beneath the light layers of pastry lies the richness of nuts, and the surface takes on a glossy sheen.<\/p>\n","protected":false},"featured_media":8053,"menu_order":506,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Carbayones","subtitle":"Ingredients and Method of Carbayones","topics":"Boat-shaped pastry with almond filling \/ Egg yolk layer and thin glaze \/ A small pastry from Oviedo","country":"Oviedo, Asturias, Spain","show_toc":true,"ingredients":["nuts","egg"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[163],"class_list":["post-8735","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t