hojaldres

Hojaldres refers to pastries and the dough used to make them, based on hojaldre, or puff pastry, a laminated dough widely used in Spanish-speaking cuisines. The name comes from hoja, meaning leaf, reflecting the many thin layers that form when the dough is baked.

Preparation and characteristics: Hojaldre is made by encasing a block of fat within a dough of flour, water, and salt, then repeatedly rolling and folding the dough to create thousands of alternating layers. The dough is kept cold between folds to maintain the fat’s integrity and promote lamination. After the final turns, the dough is rolled to the desired thickness, cut into shapes, and baked at relatively high temperatures until puffed, flaky, and golden.

Uses and applications: Hojaldres provide a light, delicate texture suitable for a wide range of pastries. They can be used to line tart shells, form bases for savory pies and vol-au-vents, or be shaped into various forms for sweet pastries such as mille-feuille and other layered desserts. Commercially produced puff pastry is common, but many home bakers prepare hojaldre from scratch to control texture and flavor.

Regional presence: In many Spanish-speaking countries, hojaldre is a fundamental pastry dough in both bakeries and home kitchens, underpinning a variety of regional savory and sweet items. The dough’s versatility makes it a core element of numerous traditional recipes as well as contemporary pastries.