Hojaldre (Spanish Puff Pastry) is a traditional Spanish recipe for a classic pastry made from flour roughly mixed with butter that's rolled several times to orivude kayers. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Puff Pastry (Hojaldre).
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Ingredients:
420g unbleached plain flour
140g self-raising flour
1 1/2 tsp salt
750g butter, chilled
250ml iced water
Method:
Combine the plain and self-raising flours in a bowl then stir in the salt. Dice the butter into 1cm cubes then add to the flour mix.
Rub the butter into the flour with your fingertips until the butter flattens and begins to combine with the flour. If the butter begins to soften too much or melt, place the bowl in the refrigerator for 10 minutes (it's essential that the butter remains chilled throughout the process of making the pastry.
If the butter pieces are not well floured rub them once more (but you are not aiming to completely integrate the butter into the flour). Add the cold water a little at a time, stirring until the dough pretty much comes together (the dough will be much lumpier than your usual pastry doughs — don't worry, this is normal).
Form the dough into a ball and chill again for 10 minutes. After this, turn the dough onto a lightly-floured work surface then pat into a rough rectangle about 45cm long and 20cm wide. Sprinkle the surface of the dough with flour then take the short side an fold over the dough. Take the opposite side and fold this over the top as well. If done correctly, you will have three layers.
Lift the dough, flour its top and base then roll out to about 45cm long and 20cm wide once more. Cover the dough with clingfilm and refrigerate once again. Now repeat the folding, rolling and refrigerating process twice more.
The dough is now ready for use and, if desired, can be stored briefly in the refrigerator or for a longer period in the freezer.
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