Best 2 Hojaldre Recipes
Hojaldre, also known as puff pastry, is a versatile and delicious pastry that can be used to create a variety of sweet and savory dishes. With its flaky layers and buttery flavor, hojaldre is a popular choice for everything from croissants and pastries to empanadas and pies. Whether you're a seasoned baker or just starting out, there's a hojaldre recipe out there that's perfect for you. In this article, we'll explore some of the best hojaldre recipes, so you can find the perfect one to satisfy your cravings.
Here are our top 2 tried and tested recipes!
HOJALDRE
Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!
Provided by ItsTheLadyV
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Make a well in the middle and add the oil and a little water.
- Knead, adding the rest of the water little by little.
- Let the dough sit overnight in the refrigerator.
- When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
- To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
- ENJOY!
Nutrition Facts : Calories 174.8, Fat 2.7, SaturatedFat 0.4, Sodium 256.3, Carbohydrate 32.7, Fiber 1.1, Sugar 0.8, Protein 4.3
COCHINITOS DE HOJALDRE
Steps:
- Roll out the puff pastry dough on a lightly floured surface to about 1/4 inch thick. Cut out ten 6-inch circles and place on parchment-lined baking sheets. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don't form into a ball!). Roll the top lightly to smooth and even it out.
- Whip the pastry cream until smooth and divide among 5 of the circles, leaving some room around the edges. Lightly beat the egg yolks with a fork and brush along the edges. Place the remaining 5 circles on top and press tightly along the edges to seal.
- Cut out five 2-inch circles for the noses and make two little holes with a toothpick or skewer; attach the noses to the tops of the pastries with some of the egg yolk. To make the ears, cut out 10 circles that are a bit smaller than the nose and pull one side slightly so they are a bit pointy, giving them a bit of movement. Seal with some egg yolk. Refrigerate while you preheat the oven.
- Preheat the oven to 375°F.
- Mix the remaining egg yolks with the milk and brush the tops of the pastries. Bake until the tops and bottoms are golden, 20 to 30 minutes. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely.
- To decorate, spread a little circle of the melted white chocolate to make eyeballs, allow to set, and then put a smaller circle of melted dark chocolate on top of the white to make the center of the eye. Play around and have some fun giving the piggies a personality of their own. (You can put the chocolate in separate plastic syringes or squeeze bottles and put them in the microwave for a few seconds to melt, then squeeze the chocolate onto the pastries.)
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Make sure to use fresh, high-quality ingredients whenever possible.
- Follow the recipe carefully: When making puff pastry, it's important to follow the recipe carefully. This will help ensure that the pastry turns out flaky and delicious.
- Be patient: Making puff pastry takes time and patience. Don't rush the process, or you'll end up with a tough, chewy pastry.
- Chill the dough: Chilling the dough between folds helps to keep the butter from melting and the pastry from becoming too soft. This will help ensure that the pastry is flaky and light.
- Use a sharp knife: When cutting the dough, use a sharp knife to make clean, even cuts. This will help prevent the pastry from tearing.
- Bake the pastry at a high temperature: Baking the pastry at a high temperature will help to create a crispy, flaky crust.
Conclusion:
Puff pastry is a versatile dough that can be used to make a variety of delicious pastries. With a little practice, you can master the art of making puff pastry at home. So next time you're in the mood for a flaky, delicious pastry, give one of these recipes a try.
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