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Delicious and Flaky Alentejo Puff Pastries Recipe

Delicious and flaky Alentejo puff pastries (bolos folhados Alentejanos) are delicate, flaky treats filled with rich flavors, offering a heavenly Portuguese experience.
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Delicious and Flaky Alentejo Puff Pastries Recipe

Preparation time 30 min
Cooking Time 40 min
Ready In3 h 40 min
Level of DifficultyEasy
Servings20

Nutrition Facts (Per Serving)

Calories235
Fat13g
Carbs27g
Protein4g

Ingredients

8 cups of all-purpose flour 1 1/4 cups of sugar75 g (2 2/3 oz) fresh baker’s yeast1 teaspoon fennel seeds 2 cinnamon sticks1 star aniseLemon peel (from 1 lemon)Orange peel (from 1 orange)1/2 small glass (about 30 ml / 1 oz) of aguardente (Portuguese brandy)100 g (7 tbsp) lard100 g (7 tbsp) butter1 teaspoon potato starch (optional)1 teaspoon salt
8 cups of all-purpose flour 1 1/4 cups of sugar75 g (2 2/3 oz) fresh baker’s yeast1 teaspoon fennel seeds 2 cinnamon sticks1 star aniseLemon peel (from 1 lemon)Orange peel (from 1 orange)1/2 small glass (about 30 ml / 1 oz) of aguardente (Portuguese brandy)100 g (7 tbsp) lard100 g (7 tbsp) butter1 teaspoon potato starch (optional)1 teaspoon salt
Get Portuguese ingredients

Preparation

Prepare the infusion:

  1. Boil 1 liter (4 cups) of water with the lemon peel, orange peel, cinnamon sticks, fennel seeds, and star anise. Let it cool slightly until warm.

Activate the yeast:

  1. In a small bowl, dissolve the fresh yeast in a portion of the warm infusion. Set aside.

Mix the dough:

  1. In a large bowl, mix the sugar with the flour. Add the dissolved yeast mixture and the aguardente (brandy).

Knead the dough:

  1. Gradually add more of the warm infusion as needed while kneading the dough. Add the potato starch (if using) and salt. Knead until smooth. Let it rise until it doubles in size.

Shape the dough:

  1. Roll out the dough into a thin sheet. Mix the lard and butter, then brush it over the dough. Roll it around a thin rod (like a rolling pin).

Cut & shape:

  1. Remove the dough from the rod and cut it into small pieces. Shape them into spirals.

Final rise & baking:

  1. Let the dough rest for 1 hour. Preheat the oven to 180ºC (350ºF) and bake for 40 minutes.

Finishing touch:

  1. Brush the baked pastries with melted butter and sprinkle with sugar.

This recipe makes about 40 small pastries.

Recipe & Photo Credit: Francisco Fadista


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