Fat Thursday's Spanish cake

Flatten 1 of the puff pastries and give it a square/rectangular shape. Pre-heat oven at 150C. Put the pastry on a tray (use baking paper or it'll stick)

Blend the pork rind and spread it on the flattened sheet leaving ages of about 1.5cm.

Flatten te other sheet and use it to cover the other one. Stretch the sheet on he bottom to cover the edges of the top's one so it won't open.

Paint with egg yolk, sprinkle sugar generously until ot's totally covered and then sprinkle the pine nuts and the almonds.

With the handle of a fork or a chopstick make same vertical perforations on the edge but DO KOT CUT THE PASTRY ALL THE WAY. This way it won't raise.

Bake for 25-30 minutes until golden brown and let it cool before serving.