Home Recipes Pan de Muerto Relleno de Crema de Cempasúchil (Bread of the Dead with Cempasúchil Cream Filling)

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Pan de Muerto Relleno de Crema de Cempasúchil (Bread of the Dead with Cempasúchil Cream Filling)

Time: Prep: 10 minutes plus standing
Servings: 8

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Pan de Muerto, or Bread of the Dead, is a cherished Mexican tradition, especially during Día de los Muertos. This soft, sweet bread usually has flavors of orange and anise and is topped with sugar and dough decorations to resemble bones, symbolizing a warm offering for loved ones who have passed.

 

This recipe gives the beloved pan de muerto a unique twist by adding a creamy filling made from edible cempasúchil (marigold) petals. This flower, known for its bright color and strong scent, is thought to guide spirits back to their families for Día de los Muertos. The marigold petals are gently simmered and blended with condensed milk, then combined with cream cheese, vanilla, and whipped topping to make a filling that’s both rich and fragrant.

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El Pan de Muerto es una tradición mexicana muy querida, especialmente durante el Día de los Muertos. Este pan suave y dulce suele tener sabores de naranja y anís, y está cubierto con azúcar y decoraciones de masa que imitan huesos, simbolizando una ofrenda cálida para los seres queridos que han partido.

Esta receta le da un giro único al querido pan de muerto al agregarle un relleno cremoso hecho con pétalos comestibles de cempasúchil. Esta flor, conocida por su color brillante y su aroma fuerte, se cree que guía a los espíritus de regreso con sus familias durante el Día de los Muertos. Los pétalos de cempasúchil se cocinan a fuego lento y se mezclan con leche condensada; luego se combinan con queso crema, vainilla y crema batida para crear un relleno que es rico y fragante.

 

 

Ingredients

1/4 cup edible dried caléndula or marigold petals plus additional for garnish (optional) 

1/4 cup sweetened condensed milk 

1 package (8 ounces) cream cheese, softened 

1/2 teaspoon vanilla extract 

1 cup whipped topping 

1/4 teaspoon ground nutmeg 

1 loaf Vallarta® Supermarkets Pan de Muerto, split horizontally 

Preparation

  1. In small saucepan, cook petals and 1 cup water over medium-high heat 5 minutes or until petals are very soft; remove from heat and let stand 10 minutes or until water is almost completely absorbed. Transfer petal mixture to blender; add condensed milk and blend on high until smooth. 

 

  1. In large bowl, with mixer on high speed, beat cream cheese, vanilla extract and petal mixture 3 minutes or until light and fluffy; fold in whipped topping and nutmeg. Makes about 1 1/2 cups cheese mixture.

 

  1. Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors. Pipe cheese mixture onto cut side of bottom half of pan de muerto; top with top half of bread and additional petals, if desired. Makes 1 cream-filled loaf.

 

  1. Cut cream-filled loaf into 8 slices.

Panadería

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.