Best 2 Hojaldre Recipes
**Puff Pastry: A Versatile Delight for Every Occasion**
Indulge in the world of puff pastry, a culinary masterpiece renowned for its delicate layers and flaky texture. This versatile dough forms the base for a myriad of delectable treats, from sweet to savory. Embark on a culinary journey as we explore a collection of enticing puff pastry recipes that will tantalize your taste buds and leave you craving for more.
**Recipes:**
1. **Classic Puff Pastry:** Master the art of creating this fundamental pastry dough from scratch. With a step-by-step guide and expert tips, you'll be able to craft perfect puff pastry that forms the foundation for countless delectable creations.
2. **Savory Puff Pastry Twists:** Experience a delightful explosion of flavors with these savory twists. Filled with a tantalizing blend of herbs, cheese, and cured meats, these twists are perfect for parties, potlucks, or as a quick and satisfying snack.
3. **Mini Quiches:** Elevate your brunch or lunch menu with these elegant mini quiches. Featuring a flaky puff pastry crust and a creamy, flavorful filling, these individual quiches are sure to impress your guests.
4. **Apple Turnovers:** Embrace the comforting flavors of fall with these classic apple turnovers. Sweet, tender apples are enveloped in a flaky puff pastry crust, creating a warm and nostalgic treat that is perfect for any occasion.
5. **Chocolate Croissants:** Indulge in the ultimate chocolate indulgence with these decadent chocolate croissants. Layers of flaky pastry are filled with rich chocolate ganache, resulting in a heavenly combination that is sure to satisfy your sweet cravings.
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:
- Choose the right puff pastry: Look for a puff pastry that is made with high-quality butter and has a light and flaky texture.
- Keep the puff pastry cold: Puff pastry is best when it is cold, so keep it in the refrigerator or freezer until you are ready to use it.
- Roll the puff pastry evenly: When rolling out the puff pastry, be sure to do so evenly so that it is the same thickness throughout.
- Chill the puff pastry before baking: Chilling the puff pastry before baking will help it to rise and puff up properly.
- Bake the puff pastry at a high temperature: Puff pastry should be baked at a high temperature (400 degrees Fahrenheit or higher) so that it will rise quickly and evenly.
- Don't overfill the puff pastry: When filling the puff pastry, be sure not to overfill it, as this will make it difficult to seal and may cause it to burst during baking.
- Seal the puff pastry edges well: Be sure to seal the edges of the puff pastry well before baking, as this will help to keep the filling from leaking out.
- Brush the puff pastry with an egg wash: Brushing the puff pastry with an egg wash before baking will help it to brown and give it a golden crust.
Conclusion:
Puff pastry is a delicious and versatile pastry that can be used to make a variety of sweet and savory dishes. By following these tips, you can ensure that your puff pastry recipes turn out perfectly every time.
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