Hojaldras de la Tia Isabelita

Tia Isabelita’s Flour Pastries

Preparation info

  • Difficulty

    Medium

  • 48

    pastries

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Hojaldras are another Christmas holiday specialty. Nowadays you can buy them in supermarkets ready to fry, but I believe that they are so easy to make it’d be a shame not to prepare them myself. They are really worthwhile. I prepared these with my daughter Isabella at her great aunt Isabelita’s house in Santa Fé de Bogotá, and I think we ate half of the platter. They are crunchy, tender, and flaky, sweet and light, and you can’t get enough of them.

Ingredients

  • 2 cups flour, plus extra for rolling
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 6 tablespoons orange juice
  • 2 cups oil for frying
  • ½ cup powdered sugar for sprinkling

Method

  1. In the bowl of a food processor, place the flour, salt, and sugar and process for 10 seconds. Add the butter and process 20 seconds. Add the orange juice and 2 tablespoons of water, and process 15 seconds. If the dough does not form a ball and separate from the sides of the processor, then add another tablespoon of water, and process until the dough forms a ball. Remove the dough from the bowl and wrap in plastic. Let rest for 15 to 30 minutes.
  2. Sprinkle flour lighly on the work surface. Remove the dough from the plastic and sprinkle with more flour if you feel it is a little sticky. Roll with a rolling pin to ¼ inch thickness and cut into 1-inch-wide strips. Cut again crosswise into 1-inch diamond shapes. Place all the 1-inch diamond-cut pieces on the side, and roll each one to ⅛ inch thick. Don’t worry, they won’t stick to the table; just peel them off the counter and fry.
  3. In a heavy, deep pot over medium heat bring the oil to a temperature of 350°F, add the pieces of dough a few at a time and deep fry for 20 to 30 seconds per side.
  4. Remove from the oil with a slotted spoon and drain on paper towels.
  5. Sprinkle with the powdered sugar and serve immediately.