Astorga Puff Pastries Recipe - Hojaldres de Astorga

Puff pastry sheets are sold in both the refrigerator and freezer sections of grocery stores and supermarkets. The may be rolled up in wax paper, or floured and folded. If using frozen pastry sheets, defrost them in refrigerator over night, or on the kitchen counter for 30 minutes or so.

Heat oven to 375F (190C) degrees.

First, lay out the pastry sheet(s) on a cutting board. Use a sharp knife or a pizza cutter to cut puff pastry in rectangles approximately 1.5 by 2 inches (xx by xx cm). Then, make a hole in the center of each rectangle using a traditional apple corer, or poke a hole using the handle of a large wooden spoon.

Lay each rectangle on a cookie sheet and bake in middle rack of hot oven for 10-12 minutes, or until pastries are browned. Pastries will puff up, but will not spread as they bake, so pieces may be placed on the sheet almost touching.

Remove from oven and allow to cool on the baking sheet(s).

While pastries are baking, start the syrup. Pour water, sugar and honey into a medium sauce pan on high. Squeeze the lemon juice into pan. Heat on high, stirring until sugar is completely dissolved. Bring to a boil and allow to boil for about 5 minutes. Reduce to low heat.

Once water settles down to a slow simmer, place baked pastries a few at a time in to the syrup for about 20-30 seconds. Turn them over and allow to soak for another 20 seconds. Carefully remove from the pot with tongs, and place on a cookie sheet or platter to cool. Once cooled, serve with hot tea or coffee.

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