Best 3 Cochinitos De Hojaldre Recipes
**Introducing Cochinitos de Hojaldre: A Delightful Spanish Pastry Treat**
Cochinitos de Hojaldre, also known as Spanish Piggies, are delectable pastries that have captivated taste buds for centuries. Originating from the vibrant region of Extremadura in Spain, these charming treats are a testament to the country's rich culinary heritage. Made with a combination of puff pastry, sweet potato filling, and a hint of cinnamon, Cochinitos de Hojaldre are a delightful indulgence that embodies the perfect balance of flavors and textures.
This article presents a comprehensive guide to creating these delectable pastries, featuring a collection of carefully curated recipes that cater to diverse preferences. From the classic Cochinitos de Hojaldre recipe that stays true to tradition, to innovative variations that incorporate modern twists, there's a recipe here for every home baker.
With step-by-step instructions, helpful tips, and captivating food photography, this article will guide you through the process of crafting these delightful pastries. Discover the secrets of working with puff pastry, creating the perfect sweet potato filling, and shaping the Cochinitos into their signature pig shape.
Whether you're a seasoned baker looking to expand your culinary repertoire or a beginner eager to explore the world of pastries, this article has everything you need to create these irresistible Spanish treats. Unleash your creativity and embark on a culinary journey that will leave you and your loved ones wanting more.
MARRANITOS & PUERQUITOS (SOFT MEXICAN GINGERBREAD PIG COOKIES)
Makes 16 Large Cookies This is the cookie cutter I used.
Provided by Esteban Castillo
Categories Dessert
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the flour, cinnamon, ginger, allspice, baking powder, baking soda and salt, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed for about a minute. Reduce the speed to low then slowly pour in the molasses and buttermilk. Add the eggs, one at a time, making sure that ones mixed in before adding the next. After the eggs have been mixed in, add one third of the dry ingredients, wait for it to incorporate, then add the next third, wait and then add the rest.
- At this point, the cookie dough is going to be soft, so divide your dough into 4 equal sized balls, then wrap them up with plastic wrap and place them in the refrigerator for 4 hours to chill.
- Preheat your oven to 350 degrees.
- Once the dough has chilled, roll your dough out on a well floured surface to abut a 1/2 inch thickness. Use your cookie cutter to cut out the cookies, then evenly space them on a cookie sheet lined with parchment paper. (You should be able to get 4 cookies per ball of dough) I like to dip my cookie cutter in a little bit of flour to make sure I get clean edges.
- Once you have your cookies on your cookie sheet, brush on the egg wash, and bake for 10-12 minutes, until the cookies have risen and the tops have begun to crack.
- Let your cookies cool for about 10 minutes before serving. Serve warm.
MARRANITOS (MEXICAN PIG-SHAPED COOKIES)
Marranitos (or cochinos, or puerquitos, as are they are called in some Mexican-American communities) are often called 'Gingerbread Pigs,' although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. This recipe is a trans-pecos region variation, it uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger, and you may use a milk wash instead of an egg wash.
Provided by Mayson
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, cream together brown sugar and shortening until smooth. Mix in 1 egg, milk, and vanilla until smooth. Stir in the baking soda, cinnamon, and molasses. Mix in flour until the dough is stiff enough to roll out.
- Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
- Bake for 15 to 17 minutes in the preheated oven, or until the centers of the cookies appear dry and edges are lightly browned.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 73 g, Cholesterol 25.1 mg, Fat 4.7 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 151.1 mg, Sugar 30.4 g
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
Tips:
- Use high-quality ingredients: This will make a big difference in the final flavor of your cochinitos. Look for fresh, flavorful fruit and vegetables, and use real butter and cream instead of margarine or non-dairy alternatives.
- Don't overwork the dough: Overworking the dough will make it tough and chewy. Mix the dough just until it comes together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
- Roll the dough out thinly: The thinner the dough, the crispier your cochinitos will be. Roll the dough out to a thickness of about 1/8 inch.
- Use a sharp knife to cut the dough: A sharp knife will give you clean, even cuts. If your knife is dull, it will tear the dough and make it difficult to shape the cochinitos.
- Bake the cochinitos until they are golden brown: The cochinitos should be baked until they are golden brown and crispy. This will take about 15-20 minutes.
Conclusion:
Cochinitos de Hojaldre are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them plain or filled with your favorite fruit or chocolate, cochinitos are sure to be a hit. So next time you are looking for a sweet treat, give this recipe a try. You won't be disappointed!
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