Enjoying a delicious Roscón de Reyes doesn’t have to mean hours of kneading. This simplified puff pastry version is ideal for those looking for traditional flavor with a light, crispy texture. The nougat cream filling, sweetened with Stevia + Eritrytol 1:1 de Castelló, brings that unmistakable festive essence without the excess sugar found in commercial fillings. It’s the perfect dessert to end the holidays with an elegant, homemade bite.
Estimated time: 35 minutes.
Difficulty: ⭐⭐.
Servings: 4 people.
Number of people and some extra details:
This recipe is calculated for 4 people. Using high-quality puff pastry is key to getting that crispy mille-feuille texture everyone loves. Jijona nougat (soft), being rich in almonds, provides beneficial unsaturated fats, and when combined with Stevia + Eritrytol 1:1 de Castelló, we achieve a perfect balance of sweetness. You can decorate with candied fruit or almond flakes to keep the traditional look.
Ingredients
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2 rectangular puff pastry sheets (preferably made with butter).
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150g of Jijona nougat (soft).
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200ml whipping cream (lactose-free if desired).
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1 egg (for brushing).
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Sliced almonds.
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A pinch of Bonsalt (to enhance the flavor of the chocolate or nougat).
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 9.5g | Muscle maintenance |
| Healthy Fats | 28.4g | Cardiovascular health | |
| Carbohydrates | 36.2g | Slow-release energy | |
| Key Minerals | Potassium | 185.0mg | Muscle function (Bonsalt) |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control | |
| Vitamins and Other | Dietary Fiber | 5.4g | Digestive well-being |
| Calories | 436.7 kcal | Total energy per serving |
Professional Step-by-Step Preparation
1. Shaping the mini roscones:
Roll out the puff pastry sheets and cut out circles of the desired size with a plating ring or a bowl. With a smaller mold, make the center hole to give them the roscón shape. Brush with beaten egg and add the sliced almonds on top.
2. Baking the puff pastry:
Place the pastry rings on a baking tray lined with parchment paper. Bake at 200ºC for about 12-15 minutes, or until they have risen and are golden brown. Remove from the oven and let cool completely on a wire rack before cutting them in half.
3. Making the nougat cream:
In a bowl, crumble the Jijona nougat with a fork until it becomes a smooth paste. Whip the cream (which must be very cold) together with Stevia + Eritrytol 1:1 de Castelló. When it is almost whipped, gradually fold in the nougat with gentle motions so the mixture doesn’t lose air.
4. Final assembly:
Fill the mini roscones with the nougat cream using a piping bag for a more professional finish. Place the puff pastry top on top and, if desired, sprinkle a little Eritritol in Powder on top to mimic traditional powdered sugar.
These mini roscones are the fastest and tastiest way to celebrate Three Kings Day. Go ahead and make them with friends, and enjoy a unique, healthy holiday dessert!
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