Ingredients For 8 people: 1 sheet of puff pastry (250 g) 150 g pork rinds 1 egg yolk 1 tbsp water 70 g pine nuts 50 g sugar Necessary tools: Food processor, rolling pin, baking tin, pastry brush Preparation time: 45 minutes Difficulty: Easy Steps to follow Chop the pork rinds in a food processor to obtain very small pieces. If the pieces are too large, they could tear the puff pastry. Lightly flour the marble or work area and roll out the puff pastry with the rolling pin. Cut the puff pastry into three rectangular pieces. Place a piece of puff pastry on the work area and spread half of the chopped pork rinds over it. Place a second piece of puff pastry on top, press with your hands and distribute the rest of the chopped pork rinds. Place the last piece of puff pastry on top and press again with your hands so that everything is well compacted. Roll out the puff pastry well with a rolling pin, then fold it by bringing one end to the centre, followed by the other end Turn the folded puff pastry 90 degrees and roll it out again with the rolling pin until it doubles in length. Fold the dough again, bringing one end to the centre first and then the other end. Turn the puff pastry over, lightly flour it, and roll it out again with the rolling pin until it’s very thin and matches the size of the baking tray you'll be using. Grease the tin you will use to bake the coca de llardons with butter and moisten it lightly with water. Roll the coca de llardons with a rolling pin and spread it on top of the tin. Mix the egg yolk with a couple of tablespoons of water and paint the surface of the pastry with the help of a brush. Sprinkle the pine nuts over the top and dust the coca de llardons well with sugar. Bake the coca de llardons at 210 °C with heat from the bottom only for 20–25 minutes, until it’s nicely golden. Watch the last few minutes to avoid overcooking it. Presentation and recommended dressings Cut the pastry portions and serve at room temperature. The traditional way of presenting it is simple and rustic, but highlights its artisanal nature. No additional decorative elements are added, beyond the pine nuts and sugar that is already on top, but it can be accompanied by a good cup of hot chocolate, a glass of sweet wine, or cava. Other related recipes Coca de Llavaneres Coca de recapte Catalan cream