PRIORAT NATUR “coca” with pumpkin confiture and nuts

A simple kind of cake, very easy to prepare that will surprise everyone who tastes it!


2 jars of Priorat Natur pumpkin confiture

2 puff pastry pieces

1 egg

2 tablespoons of sugar

100 g. of raw peeled almonds or caramelized almonds or hazelnuts


1 Preheat the oven to 200 ºC while preparing the base.

2 Flatten out the 2 puff pastry pieces with a rolling pin.

3 Take 1 puff pastry piece as the base and spread the pumpkin confiture over it. Then, cover it with the other puff pastry piece. Pinch the pastry edges together tightly so that the pumpkin confiture remains inside.

4 Beat the egg together with 2 tablespoons of sugar. Brush the pastry sheets with the beaten egg.

5 Crush the raw peeled almonds into very small pieces; try not to make a “powder”. Sprinkle the crushed almonds over the pastry, press firmly so that the almonds stick well on the pastry. If you prefer, you can use caramelised almonds or hazelnuts instead of raw almonds, it would add a more original touch.

6 Finally, sprinkle over a little bit of sugar, and it is ready to bake!
You can use a knife to make small square marks so that you can cut it easily afterwards.

7 Place the “coca” in the oven to 180 ºC and bake for 15-20 minutes, top first and then bottom. Look through the door to check if it is ready.

It is finger licking good!

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