Orange Hojaldrinas

Ingredients (for 30 to 35 pieces)

420g Plain Flour

250g Butter

30g Sugar

3 Tablespoons Sweet White Wine

1 Orange

1 Pinch of Salt

Icing Sugar

Preparation

Cut 50g of butter into slices and set aside in the fridge. Sieve 400g of flour into a bowl and mix with the rest of the butter, the orange zest and 3 tablespoons of its juice, the sugar, the wine and the salt. Form the dough into a ball, wrap in cling film and leave in the fridge for 4 to 6 hours.

Roll out the dough with a rolling pin on a floured table into a rectangle 1½ cm thick. Place the sheets of butter in the centre and fold the ends over. Roll out the dough again to its initial thickness.

Fold the dough again in the same way, shape into a rectangle and cut into rectangular or square portions. Place on a baking sheet lined with greaseproof paper and bake for 20 minutes at 180º. Lower the temperature to 150º and bake for a further 10 minutes. Leave to cool, sprinkle with icing sugar and serve.

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