Difficulty: Media
Hojaldre de naranja y flor de azahar
Recipe
Ingredients
For the puff pastry: 1.5 kg of butter, 300 gr of icing sugar, 600 gr of orange juice, 2.5 kg of flour, 1 c / c of grated orange peel.
For the jam: 5 kg of oranges, 1 kg of sugar.
Preparation
The butter is worked until the point of ointment is achieved, then all the other ingredients are put in and kneaded. The dough is left to rest for 24 hours and then it is given the same turns as the puff pastry.
Grate the orange peel. Once this is done, we finish peeling them and removing the segments. We put them in a saucepan with the sugar and cook, add the bleached orange peel and reserve.
We spread a part of the puff pastry leaving it to a thickness of ½ cm and we cook on a baking sheet covered with parchment paper. Once golden, we cover with the jam and repeat the operation with another layer of puff pastry, with which we will in turn cover the previous jam. Once cold, cut into rectangles of approximately 6 x 4 cm, which we cover with icing sugar and garnish with candied orange blossom flowers.
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