The preparation of the hojarasca begins with a thin dough made from flour, butter, egg yolk, and a touch of singani, a typical Bolivian grape distillate. These ingredients are mixed until a soft and pliable dough is achieved, then rolled out into very thin sheets. The dough sheets are cut into small circles or squares and baked until they turn golden and develop a crispy texture.
The filling of Tarijan hojarasca is usually dulce de leche (white manjar) or pastry cream, which is placed between the baked dough layers. The layers are carefully stacked, creating a multi-layered structure that is both visually attractive and delightfully crunchy. In some cases, the hojarascas are sprinkled with powdered sugar to add a touch of extra sweetness and a more festive appearance.
Hojarascas
Ingredients
5 cups of White flour
6 tablespoons of Butter
1 pinch of Salt
1 cup of Cold water
Dulce de leche
Grated coconut
Preparation
Step 1 : To prepare these exquisite hojarascas, start by placing the flour and butter in a bowl and mixing them until small balls form.
Step 2 : Next, add the salt and gradually incorporate the water, mixing until a smooth and homogeneous dough is obtained.
Step 3 : Proceed to roll out the dough until it reaches approximately one centimeter in thickness.
Step 4 : Then, cut out small circles using the mouth of a glass and prick them several times with a fork.
Step 5 : Arrange the hojarascas on a baking sheet that has been buttered and lightly floured.
Step 6 : Bake in a hot oven until they are well golden and cooked through.
Step 7 : Once ready, remove from the oven and fill with dulce de leche, placing a layer between two hojarascas.
Step 8 : Finally, for an attractive presentation, sprinkle the edges with grated coconut.
Step 9 : A true delight for the palate!
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