PUFF PASTRIES BUTTER AND LARD

O lo que es igual: HOJALDRINAS CON MANTECA Y CON MANTEQUILLA




Hace unos días desde el portal lingüistico y de idiomas bab.la y su blog Lexiophiles  me pidieron que les cediera una receta típica de Navidad para hacer un calendario de Adviento con recetas de todo el mundo, una idea estupenda para conocer como las diferentes culturas del mundo celebramos esas fechas tan señaladas, porque la celebración no es solamente religiosa, también se extiende a otras áreas de la cultura, las costumbres y por supuesto la gastronomía.

La receta que les he mandado ya la he compartido en el blog, la puse el año pasado, pero me parecía una receta muy rica, sencilla de hacer y con unos ingredientes muy asequibles que se pueden conseguir en cualquier parte del mundo.

Esta receta será públicada el 4 de Diciembre, pero no dejéis de visitar el calentario todos los días, porque vais a encontrar unas recetas muy interesantes y variadas, para ir al calendario pinchar en Calendario de Adviento de Lexiophiles

Aquí tenéis la receta en inglés y aquí la original del año pasado, y además os invito a visitar el Calendario de Adviento que saldrá el día 1 de Diciembre con recetas muy interesantes, lo podéis ver aquí en Lexiophiles

Puff Pastries Butter and Lard      

Because we always find excuses to cook desserts during important celebrations, Christmas will always be the perfect occasion for buns, puff pastries, nougat candies and many other delicacies.

During this holiday we dedicate our time to visit or welcome visitors that we haven’t met for a long time, and offering homemade desserts or dishes to share those special moments will always be highly appreciated and meaningful.

A dessert’s preparation can also be a moment worth of celebration, not only because it’s tasty but also because cooking is an enjoyable experience: buying the ingredients, preparing everything we will need step by step, preheating the oven, mixing and feeling how the dough keeps changing… An experience full of sensations, and then the smell of it starts spreading before finally tasting what you cooked without waiting for it to get cold…a complete experience to our senses…  

This time we’ll cook puff pastries and I’ve prepared two different versions, butter and lard pastries, both exquisite and easy to prepare. We only need some patience because complaining about not having enough time will not be a problem if you do it just the way I did: first you mix, prepare the dough and put it in the fridge and next day you bake it…

INGREDIENTS

Butter Puff Pastry

300 gr. Flour

200 gr. Butter

25 ml. Orange Juice

25 ml. Sweet Fortified Wine (I suggest Malaga or Pedro Ximenez). You can also get the best sweet wine of your country.

Grated orange peel

Icing sugar

Lard Puff Pastry

320 gr. Flour

200 gr. Lard

25 ml. Orange Juice

25 ml. White wine

Grated orange peel

Icing sugar

 

PREPARATION

Follow the same instructions for the both versions.

Clean your table and place on it the flour shaping it as a volcano; right in the centre add the cold butter or lard, the grated orange peel, juice and wine. Start mixing with your hands until it becomes an elastic dough, spread some flour over your hands and table so the dough doesn’t stick to them. Wrap the dough in plastic and put it in the fridge for one hour.

Preheat oven to 200 degrees.

Cut a large piece of baking paper, also known as vegetable paper, spread flour over it and place the dough on it. Cut another piece of paper (same size) and cover the dough with it, use a rolling pin to flatten and extend it until you get a layer with a thickness of 1.5cm.

Use a cookie cutter to obtain 3cm. square shaped cookies and put them on the oven tray. The tray must have a piece of baking paper before placing the pastries on it. Put the tray in the oven and decrease the temperature to 180 degrees, leave the pastries in the oven for 35 min. To make sure that they are ready, take one out of the oven and split it in two, if it looks crunchy it means that they are ready.

Once they get cold, sprinkle as much icing sugar as you can due to the fact that sugar will not adhere to the pastry but will make them look beautifully decorated.

http://www.lexiophiles.com/english/international-recipe-advent-calendar-2011