Hojaldrinas

Ingredientes

300 g. pork lard
450 g. flour
150 g. powdered sugar
40 ml. orange juice
40 ml. dry white wine
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
40 ml. dry white wine
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
40 ml. orange juice
40 ml. dry white wine
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
40 ml. dry white wine
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
Grated rind of 2 oranges
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap
1 coffee-sized spoon of salt
Powdered sugar for the outer wrap
Powdered sugar for the outer wrap

Preparation

In a bowl, slice 250 g. pork lard at room temperature and beat very well until it is completely smooth, add the orange juice, dry white wine and grated orange rind. Continue beating until everything is mixed thoroughly.

Next, gradually add the flour, 50 g. of sugar and the salt, and continue stirring until a uniform mass ball is formed. Place on flat surface and extend, add the remains of sliced lard cut on the mass, fold over inhalf and extend again. Leave to stand 15 minutes. Fold into three parts and extend again. Repeat another 2 times, allowing to rest 15 minutes between foldings.

Preheat the oven to 200º C.

Extend the dough onto greaseproof paper in an approximate thickness of 1centimetre and a half, cut the edges and slice into small rectangles ofabout 3 cm. Lower the temperature to 180º C and insert the tray into the oven, bake for about 20 minutes. Lower the temperature to 160º C andleave baking for another 15 minutes.

After this time, cut one in half to check whether it is well-cooked inside. If not, leave a few minutes more.

Allow them to cool and top off generously with powdered sugar.