Hojaldre Recipes

HOJALDRES

Steps:

• Mix all the dry ingredients in the bowl of a stand mixer.
• Make a well in the center and break the egg in the center of this well. Add the oil.
• Using the dough hook, mix the ingredients at low speed, gradually incorporating the water until obtaining a smooth and homogeneous dough. The given amount of water is approximate and depends on the quality of the flour that is used.
• Place the dough on a lightly floured work surface, cover it and let it rest for 2 hours, away from drafts.
• Divide the dough into 12 to 15 pieces and form balls the size of a golf ball.
• Pour a large amount of oil into a skillet and heat.
• On a lightly oiled work surface, flatten each ball and, using both hands, stretch it until it is round, thin and flat (about ¼ inch / 5 mm thick).
• You can also use a rolling pin to flatten them.
• Fry each bread a few minutes on each side until golden brown.

HOJALDRE

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!

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.)