Sweets & Baking
Paparajotes
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The scent comes from the lemon leaf: The dough is baked including the leaf, but only the wrapper is eaten. An unusual, fragrant pastry from the Murcia region.
Timing
- Preparation: 20 min.
- Cooking/Baking: 25 mins.
- Rest time: 20 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 335 kcal
- Protein
- ≈ 9 g
- Carbohydrates
- ≈ 48 g
- Fat
- ≈ 11.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 295–410 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 160 g wheat flour · ≈ 160 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 2 eggs size M · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 180 ml milk · ≈ 180 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 30 g sugar for the dough · ≈ 30 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 40 g sugar and 1 teaspoon cinnamon for sprinkling · ≈ 40 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 700 ml neutral frying oil, depending on the pot · ≈ 32 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 16–64 g
Not included in the base calculation
- 12 untreated, clean lemon tree leaves from a safe, food-safe tree · Optional ingredient or inedible equipment
- 1 tsp finely grated organic lemon peel · Aromatic / small seasoning or colouring amount
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- ½ tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 12 untreated, clean lemon tree leaves from a safe, food-safe tree
- 160 g wheat flour
- 2 eggs size M
- 180 ml milk
- 30 g sugar for the dough
- 1 tsp finely grated organic lemon peel
- 1 pinch of salt
- ½ tsp cinnamon
- 40 g sugar and 1 teaspoon cinnamon for sprinkling
- 700 ml neutral frying oil, depending on the pot
Instructions
- Only use lemon leaves if they have definitely not been treated with pesticides. Wash and dry completely.
- Mix flour, eggs, milk, 30 g sugar, lemon zest, salt and ½ teaspoon cinnamon to form a smooth, thick batter. Let rest for 20 minutes.
- Heat the oil in a high pot to around 170 °C. Mix the sugar and remaining cinnamon for the coating.
- Hold the leaves individually by the stem, pull them through the dough and let the excess dough drain off briefly. Fry in small batches for 2-3 minutes until golden brown, turning once.
- Drain on kitchen paper and toss in cinnamon sugar while still warm. When eating, just peel off or bite off the crispy dough casing: do not eat the lemon leaf itself.
Tips
- A warning belongs directly on the recipe page: The leaf is a flavor carrier, not an edible ingredient.
- Do not prepare this dish as paparajotes without safe, untreated lemon leaves; Leafless lemon cinnamon donuts are another house variation.
