Spanish Hojaldrinas: 5 Delicious Steps for a Perfect Recipe
Hojaldrinas (Christmas puff pastry) are cherished cookies across Spain during Christmas. Originally from Andalusia, they offer a distinctively delicate texture enriched by a citrus twist, making them perfect for holiday gatherings. Hojaldrinas uses white wine and orange juice, unlike other shortbreads, bringing fruity depth to every bite. Notably, these cookies are subtly sweet, making them versatile enough to enjoy beyond the holiday season.
Ingredients
- 300 g All-purpose flour
- 40 g Granulated sugar
- 200 g Chilled butter, cut into small pieces
- 2 tbsp Fresh orange juice
- 2 tbsp White wine
- Pinch of salt
- Zest from two oranges (or one orange and one lemon)
- Powdered sugar for dusting
Instructions
- Prepare the Dough: Sift the flour, sugar, and salt in a bowl. Add the chilled butter and blend with a pastry cutter or hand until the mix resembles coarse sand. Then, incorporate the orange juice and white wine, mixing just until a dough forms.
- Chill the Dough: Form the dough into a ball, wrap in plastic, and refrigerate for at least one hour to let the flavors meld and the butter firm up. Chilling helps keep the dough flaky.
- Shape the Cookies: Roll the dough to about ½ inch thick on a floured surface, shaping it into a rectangle. Cut into squares approximately 1½ inches on each side.
- Bake: Place the squares on a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 30 minutes, or until the cookies are firm and very lightly golden.
- Cool and Dust: Let the cookies cool fully before dusting them generously with powdered sugar for a festive touch.
Notes
Storage: Keep in an airtight container for up to 5 days.