Hojaldre

Hojaldre is the Spanish name for puff pastry: dough folded around fat to make thin layers that puff up in the oven. It is used for both savoury and sweet baking.

Keep it cold while you shape it, then bake on a preheated tray at about 200°C for 15–25 minutes, until well risen and golden. Avoid opening the oven early, which can interrupt the rise.

Prick it with a fork if you want a flat base for a tart; this lets steam escape and limits puffing. Leave it unpricked for pastries that should rise into distinct layers.

Keep wet fillings to a minimum and cool cooked fillings before adding them. For a tart, bake the pastry base briefly first, or brush it with beaten egg and bake until the base is golden.

Use it for empanadas, savoury tarts and sausage rolls, or make palmeras by sprinkling the pastry with sugar, folding both sides towards the centre and slicing it before baking. It also works for mille-feuille with pastry cream.

Thaw frozen hojaldre in the fridge until pliable but still cold, then use it promptly; warm pastry becomes difficult to handle and loses its lift. Keep fresh or thawed pastry wrapped in the fridge, and freeze leftovers tightly wrapped.

Yes, especially for a tart or pie, but shortcrust makes a firm, crumbly base rather than hojaldre’s airy, crisp layers. Filo is another option for layered bakes, though it is much thinner and needs brushing with fat between sheets.