Stiletto heels pastries


– For the dough:

  – 250g flour

  – 2 tablespoons orange blossom water

  – 2 tablespoons oil

  – 1 tablespoon fine sugar

  – 1/2 teaspoon salt

  – 1 egg yolk

  – 10 to 12 tablespoons water

– For the filling:

  – 650g almond paste

  – 1 teaspoon cinnamon

  – 2 tablespoons orange blossom water

  – 3 crushed mastic gum with a little sugar

  – 50g butter


1. In a bowl, mix the flour with salt, oil, fine sugar, egg yolk, orange blossom water, and water to obtain a homogeneous dough.

2. Knead the dough for 10 minutes until it becomes soft and elastic.

3. Divide the dough into balls, wrap them in plastic wrap, and let them rest for at least two hours.

4. In a bowl, mix almond paste with cinnamon, butter, orange blossom water, and crushed mastic gum.

5. On a floured work surface, roll out a dough ball until it becomes very thin.

6. Place a strip of almond paste on the rolled dough, wrap the dough around the almond paste, firmly sealing them together to give the pastry a crescent shape (the method is explained in the video).

7. Cut the stiletto heels with a pastry wheel and repeat the process until all ingredients are used.

8. Arrange the stiletto heels on a baking sheet lined with parchment paper and let them rest for 12 hours.

9. Brush the stiletto heels with oil and prick them with a needle to allow air to escape during baking.

10. Bake the stiletto heels in a preheated oven at 180 degrees Celsius until they acquire a beautiful golden color.

11. Remove the stiletto heels from the oven and let them cool before removing them from the baking sheet.


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