Hojaldras are popular in many Latin American countries. In Colombia and Venezuela they are made very thin and sprinkled with sugar - in the coastal region this is usually granulated sugar, while cooks in the Andes prefer a dusting of icing sugar.
Ingredients
250g/9oz/2¼cupsplain (all-purpose) flour, plus extra for dusting
Place the flour, orange juice, butter, caster sugar, salt and baking powder in a food processor and process until it leaves the sides of the bowl and forms a smooth ball of dough. Wrap in plastic and set aside to rest in the refrigerator for 30-45 minutes.
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