Panamanian Hojaldres are a popular pastry in Panama that are crispy, flaky, and delicious. These savory pastries have a rich history in Panama and are an integral part of Panamanian cuisine.
The origins of hojaldres can be traced back to Spain, where they were known as “hojaldre” and were typically sweet pastries made with puff pastry dough. When the Spanish colonized Panama, they brought with them their culinary traditions and introduced hojaldres to the locals. Over time, the recipe evolved to include savory ingredients, such as salt, butter, and lard.
Hojaldres are typically served as a breakfast or brunch dish and are often accompanied by coffee. They are also commonly eaten as a mid-morning or mid-afternoon snack. Hojaldres can be found in bakeries and cafes throughout Panama, as well as in street markets and food stalls.
In addition to their delicious flavor, hojaldres are also significant to Panamanian culture. They are often served during important events and celebrations, such as weddings, quinceañeras, and other festive occasions. In some regions of Panama, hojaldres are even given as gifts during the Christmas season.
3 Reasons People Love Panamanian Hojaldres
Hojaldres are an important part of Panamanian cuisine and culture. Their history and significance are deeply ingrained in Panama’s culinary traditions, and they continue to be a beloved pastry enjoyed by locals and visitors alike.
1. Flavor: Panamanian hojaldres are known for their unique flavor, which comes from a combination of ingredients such as flour, salt, sugar, and yeast. When fried, they develop a crispy exterior and a fluffy interior, making them a delicious treat that people enjoy eating as a snack or breakfast food.
2. Tradition: Hojaldres have been a part of Panamanian culture for many years and are often associated with special occasions and celebrations. For example, they are a popular food item during Panama’s independence day celebrations, and many families have their own traditional recipes that have been passed down from generation to generation.
3. Versatility: Hojaldres can be enjoyed in many different ways, making them a versatile food item that people can incorporate into their diets in a variety of ways. Some people enjoy them plain, while others add sweet or savory toppings such as honey, butter, cheese, or scrambled eggs. They can also be paired with coffee or other beverages for a complete breakfast or snack.
How To Make Our Panamanian Hojaldres Recipe
Ingredients (Serves 8):
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
4 tablespoons unsalted butter, chilled and cut into small pieces
1 cup water
Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Mix well.
2. Add the chilled butter pieces to the bowl and use your fingertips to mix it into the flour mixture until it resembles coarse sand.
3. Gradually pour in the water, mixing until the dough comes together and forms a ball.
4. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
5. Divide the dough into 8 equal pieces and shape each one into a ball.
6. Heat the vegetable oil in a deep frying pan over medium-high heat.
7. Roll out each dough ball on a lightly floured surface until it is about 1/4-inch thick.
8. Carefully place the flattened dough into the hot oil and fry for about 2-3 minutes on each side, or until it turns golden brown.
9. Remove the fried hojaldres from the pan and place them on a paper towel-lined plate to drain off any excess oil.
10. Serve the hojaldres warm and enjoy!
Nutritional Values for One Serving of Panamanian Hojaldres:
Calories: 285
Carbohydrates: 41g
Protein: 4g
Fat: 11g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 298mg
Potassium: 80mg
Fiber: 1g
Sugar: 1g
Prep time: 20 minutes
Cooking time: 16-24 minutes (depending on how many hojaldres you fry at once)
List of Pots, Pans and Cooking Equipment:
Large mixing bowl
Measuring cups and spoons
Rolling pin
Frying pan
Tongs or a slotted spoon
Paper towels
Best way to Store Panamanian Hojaldres:
The best way to store Panamanian Hojaldres is to place them in an airtight container or plastic bag and keep them at room temperature for up to 2 days. For longer storage, you can freeze the hojaldres in an airtight container or freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (180°C) for about 5-7 minutes or until heated through.
Possible Substitutions for Ingredients for Panamanian Hojaldres:
All-purpose flour can be substituted with gluten-free flour for a gluten-free version of hojaldres.
Butter can be substituted with vegetable shortening or margarine for a vegan version of hojaldres.
Water can be substituted with coconut milk or almond milk for a vegan version of hojaldres.
Ingredients to Substitute for a Vegetarian version of Panamanian Hojaldres:
To make a vegetarian version of Panamanian Hojaldres, simply substitute the unsalted butter with vegetable shortening or margarine.
Tips and Tricks for Easier Creations of the Recipe
Make sure the butter is chilled before mixing it with the flour to create a flaky and crispy texture.
Roll out the dough thin for a crispy texture.
Use a deep frying pan with enough oil to fully submerge the hojaldres for even frying.
Drain the hojaldres on paper towels to remove any excess oil.
Possible Side Dishes and Desserts to serve with Panamanian Hojaldres
Panamanian Hojaldres can be served with a variety of dishes such as scrambled eggs, avocado, and sausage for breakfast or with ceviche and plantains for lunch or dinner.
For dessert, you can serve them with dulce de leche, guava paste, or chocolate spread.
How to Serve Panamanian Hojaldres
Panamanian Hojaldres can be served warm or at room temperature. They can be eaten plain or split open and filled with your favorite toppings such as butter, jam, cheese, or ham. They can also be served with savory or sweet dipping sauces such as salsa, honey, or chocolate sauce.
FAQs About Panamanian Hojaldres
1. Can I make hojaldres ahead of time?
Yes, hojaldres can be made ahead of time and stored in an airtight container or freezer bag. To reheat, place them in a preheated oven at 350°F (180°C) for about 5-7 minutes or until heated through.
2. Can I make hojaldres without a deep fryer?
Yes, you can make hojaldres without a deep fryer by using a frying pan with enough oil to fully submerge the hojaldres for even frying.
3. Can I use a different type of flour?
Yes, you can use a different type of flour such as gluten-free flour to make a gluten-free version of hojaldres.
4. Can I make hojaldres without butter?
Yes, you can make hojaldres without butter by substituting it with vegetable shortening or margarine for a vegan version.
5. Can I freeze hojaldres?
Yes, hojaldres can be frozen in an airtight container or freezer bag for up to 3 months.
Hojaldres is a delicious and popular Panamanian dish that can be made at home with a few simple ingredients and cooking equipment. It can be served as a breakfast or snack and can be paired with a variety of dishes and dipping sauces. With a little practice and some tips and tricks, you can make perfectly crispy and flaky hojaldres that everyone will love.
Panamanian Hojaldres
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Frying pan
- Tongs or a slotted spoon
- Paper towels
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 Tbsp sugar
- 4 Tbsp undalted butter chilled and cut into small pieces
- 1 cup water
- Vegetable oil enough for frying
Instructions
- In a large mixing bowl, combine the flour, salt, baking powder, and sugar. Mix well.
- Add the chilled butter pieces to the bowl and use your fingertips to mix it into the flour mixture until it resembles coarse sand.
- Gradually pour in the water, mixing until the dough comes together and forms a ball.
- Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
- Divide the dough into 8 equal pieces and shape each one into a ball.
- Heat the vegetable oil in a deep frying pan over medium-high heat.
- Roll out each dough ball on a lightly floured surface until it is about 1/4-inch thick.
- Carefully place the flattened dough into the hot oil and fry for about 2-3 minutes on each side, or until it turns golden brown.
- Remove the fried hojaldres from the pan and place them on a paper towel-lined plate to drain off any excess oil.
- Serve the hojaldres warm and enjoy!
Notes
Tips and Tricks
▣ Make sure the butter is chilled before mixing it with the flour to create a flaky and crispy texture. ▣ Roll out the dough thin for a crispy texture. ▣ Use a deep frying pan with enough oil to fully submerge the hojaldres for even frying. ▣ Drain the hojaldres on paper towels to remove any excess oil.You May Want to Join Our Boondocking Group on Facebook For More Information
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