Best 5 Pan De Polvo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pan de Polvo: A Journey Through History and Taste**

Pan de polvo, also known as pan de pascua or Christmas bread, is a traditional Chilean sweet bread enjoyed during the holiday season. Its origins can be traced back to the 19th century, when German immigrants brought their baking traditions to Chile. Over time, pan de polvo evolved into a unique Chilean delicacy, characterized by its rich flavor and variety of fillings. This article presents a diverse collection of pan de polvo recipes that cater to different tastes and preferences. From the classic pan de polvo relleno, bursting with a sweet filling of candied fruits and nuts, to the innovative pan de polvo con chocolate, featuring a decadent chocolate filling, these recipes offer a delightful range of flavors and textures. Whether you're a seasoned baker or just starting out, these recipes provide clear instructions and helpful tips to guide you in creating this delectable holiday treat.

Here are our top 5 tried and tested recipes!

PAN DE POLVO



Pan De Polvo image

These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.

Provided by Chef Rangel

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup butter, at room temperature (2 sticks)
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat oven to 325°F.
  • Using an electric mixer, cream together butter, ½ cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
  • Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
  • Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
  • Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

Nutrition Facts : Calories 353.3, Fat 22.1, SaturatedFat 10.3, Cholesterol 40.7, Sodium 158.1, Carbohydrate 37.1, Fiber 1.4, Sugar 20.1, Protein 3.1

PAN DE POLVO (MEXICAN COOKIES) RECIPE - (3.9/5)



Pan de Polvo (Mexican Cookies) Recipe - (3.9/5) image

Provided by cherichavez

Number Of Ingredients 8

1 small Package cinnamon sticks
2 teaspoon Anise seed
2 cups water
1/2 can of 3 pound shortening
1/2 small box lard
1/2 cup sugar
5 pounds flour
Powder cinnamon

Steps:

  • Preheat oven to 350°F. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil. Boil till there is only about 1 cup left. Strain the spices out, so it is a clear liquid. You will only use 1/2 a cup, put that a side. Make the dough, cream the shortening and lard till it is light and creamy looking. Then add the tea and sugar and cream again. Start adding the flour a little at a time. Start with 2 cups. then add the powder cinnamon till the dough has a medium brown color. Now finish adding the rest of the flour. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. Flour the surface, your hands and the rolling pin. and then pull out a workable amount of dough. Roll the dough out till it is a little less the 1/4-inch thick. Cut with round cookie cutter. Bake for 15 minutes. Pull out of the oven to cool on the cooling racks. As soon as touchable, coat them in the sugar/cinnamon bath. The cookies must be warm, so the sugar will melt on them. Put them back on the cooling racks to finish cooling down. Repeat till all dough used and baked.

PAN DE POLVO



Pan De Polvo image

This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!!

Provided by babygirl65

Categories     Dessert

Time 40m

Yield 60 serving(s)

Number Of Ingredients 9

6 cups flour
1 pinch salt
2 cups sugar
1 tablespoon baking powder
1 1/2 cups lard
1 tablespoon anise seed
1 cup anise tea
1 cup sugar
1 teaspoon ground cinnamon

Steps:

  • First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
  • Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
  • Third make cinnamon sugar mix to dip hot cookies in, set aside.
  • You are going to need 2 large bowls.
  • In a large bowl, mix flour, salt and baking powder, set aside.
  • In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
  • Add flour mix, one cup at a time. Dough should be soft.
  • SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
  • Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
  • Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
  • Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
  • *lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.

Nutrition Facts : Calories 131, Fat 5.3, SaturatedFat 2, Cholesterol 4.9, Sodium 21, Carbohydrate 19.7, Fiber 0.4, Sugar 10, Protein 1.3

PAN DE POLVO



Pan de Polvo image

One year when I was very young I wanted to give pan de polvo, also called Mexican wedding cookies, as Christmas presents to my teachers at school. My mom taught me "her" recipe. In fact, it was this one-Aunt Elsa's! I went to the flea market and spent my allowance on a collection of cookie cutters. I returned home and set out to make about 15 dozen in different shapes. Unfortunately, many of them broke because, as I discovered to my great frustration, pan de polvo is a very delicate cookie that doesn't hold shapes well-especially intricate ones like snowflakes. Those cookie cutters were probably my first purchase of kitchen equipment-but far from my last. They were so cheap that when I washed them for the first time, they rusted the next day! Polvo means "powder," an apt description of a delicate cookie, generously rolled in sugar, that shatters on your tongue. I roll these very thin, just like Aunt Elsa used to, so they practically melt in your mouth. They are often rolled a little thicker, to about 3/8 inch-if you do so, just bake them a little longer.

Yield makes about 8 dozen

Number Of Ingredients 6

2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup shortening
1/4 cup sugar
1 cup sugar
2 tablespoons ground cinnamon

Steps:

  • In a medium mixing bowl, place the flour and cinnamon. Whisk together until thoroughly blended. Set aside.
  • In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the shortening and sugar on medium-high speed until well blended and fluffy, about 2 minutes. Add 2 tablespoons of water and beat until thoroughly combined.
  • Add the flour mixture and blend on medium-low just until completely blended. Press the dough into 2 equal disks. Place each disk between 2 sheets of wax paper. Use a rolling pin to roll out each disk to 1/8 inch thick, lifting and smoothing the top sheet of wax paper if necessary. Slide the two sheets of rolled dough onto a baking sheet. Chill until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer.
  • Preheat the oven to 300°F.
  • Place one rolled dough on the work surface. Lift off and replace the top sheet of wax paper. Flip the dough over and lift off and set aside the sheet of wax paper. Use a 1 1/2-inch or smaller cookie cutter to cut into desired shapes. Transfer the cookies to an ungreased baking sheet, placing about 1 inch apart. Gather the scraps, reroll them between the sheets of wax paper, and refrigerate until firm. Repeat with the other sheet of dough.
  • Bake until firm when gently touched, 10 to 12 minutes. Let cool 3 minutes on the cookie sheet. Use a thin spatula to transfer them to cooling racks to cool completely.
  • To prepare the sugar coating, place the sugar and cinnamon in a shallow dish. Stir with a fork until completely combined. Roll the cooled cookies in the sugar and serve.
  • Store in a tightly covered container at room temperature for 3 to 4 days.

PAN DE POLVO (MEXICAN SHORTBREAD)



Pan De Polvo (Mexican Shortbread) image

Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.

Provided by Ernesto Carreon

Categories     Dessert

Time 3h

Yield 60 cookies

Number Of Ingredients 7

2 lbs flour
1 lb vegetable shortening
6 cinnamon sticks
4 tablespoons anise seeds
2 cups water
3 cups granulated sugar
1/4 cup ground cinnamon

Steps:

  • Preheat oven to 375 degrees.
  • Cut shortening into flour until mixture resemble coarse corn meal.
  • Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
  • This will take a while.
  • Roll dough into 1 inch diameter logs about 12 inch long.
  • Cut logs into 1/4 in thick circles.
  • Place close together on cookie sheet, but not touching.
  • They spread very little to not at all.
  • Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
  • Combine granulated sugar and ground cinnamon.
  • While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
  • Place the cookies on cooling rack and cool completely.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your pan de polvo.
  • Make sure your baking powder is fresh. Old baking powder will not work as well and your pan de polvo will not rise properly.
  • Do not overmix the batter. Overmixing will make the pan de polvo tough.
  • Be patient. Pan de polvo takes a little time to rise, so be patient and do not rush the process.
  • Enjoy! Pan de polvo is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner.

Conclusion:

Pan de polvo is a simple but delicious bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy breakfast or a hearty and satisfying dinner, pan de polvo is the perfect choice. So next time you are looking for a delicious and versatile bread, give pan de polvo a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #rolled-cookies     #desserts     #mexican     #heirloom-historical     #holiday-event     #cookies-and-brownies     #dietary     #low-sodium     #low-in-something     #number-of-servings

Related Topics