Angel hair filled pastry

Wednesday, July 7, 2021 0 Comments A+ a-

Today we will be preparing a delicious dessert called Angel hair filled pastry that has the shape of a horseshoe! It is great to have for breakfast or even as a little snack at any moment of the day. This recipe is special because of its particular filling which in spanish we call “Angel hair”. I promise that this traditional treat will conquer the hearts of anyone with a sweet tooth!

Angel hair filled pastry


I recognize that when I first tried them I was sure that the preparation would be super complicated, but when I learnt how to make them I realized that it actually wasn’t at all! That’s why I recommend that everyone tries to do them.

Delicious angel hair filled pastry

These pastries are amazing if you have any visitors at home! You can offer them one along with a coffee. They are crunchy, sweet on the inside, and they practically melt in your mouth. Hold on a second, I’m going to go get one and I will continue explaining how to make this simple and homemade recipe!

Ingredients of Angel hair filled pastry

  • 500 grams of flour
  • 375 grams of butter
  • 250 ml of water
  • 10 grams of salt
  • “Angel hair” filling (you can buy this filling in the shop or make it yourself at home!)
  • 1 egg

Preparation of Angel hair filled pastry

Sift the flour into a bowl and make a hole in the middle in the shape of a volcano. Add 38 grams of butter and the salt. Gradually add the water while kneading with your fingertips. Once everything has been integrated, continue to knead the dough on a flat surface, until the ingredients are well incorporated and it doesn’t stick to your surface. Make a ball with the dough and make a cross on it with a knife. Wrap your dough in cling film and leave it to rest for 30 minutes.

Dough







While the dough is resting, with the rest of the unkneaded butter, form a rectangle and wrap it in cling film. Roll the dough with a rolling pin on all sides, keeping the rectangle shape.

Dough in shape







After 30 minutes, pour some flour on the table, remove the cling film from the dough and, without kneading it, make a rectangle with your rolling pin. It has to be large enough to be able to put the butter in the centre and cover it with the dough. Once you have the proper size, remove the cling film from the butter, put it in the centre of the rectangle and cover it.

Butter in dough
Dough folded oneDough folded two
Dough folded three
Dough folded fourDough folded five

Dough folded six








Flour the table and place a bowl of flour nearby (to sprinkle with flour as you roll out the dough). Take the dough out, remove the cling film and place it on the floured table. Without unfolding the dough, give it a few small strokes with the rolling pin and begin to roll it out (do not make it thin), lifting the sides of the dough from time to time and sprinkling flour on it to prevent the dough from sticking to the table. Form a rectangle with the dough and divide it into three parts (as shown in the photo). Fold the first part on top of the second part and remove the excess flour with a brush. Fold the third part on top of the second (and the first) and remove the excess flour with a brush. Take a tray, sprinkle it with flour, put the dough on it, wrap it in film and leave it to rest in the fridge for another 30 minutes.

Dough about being folded
Dough being foldedDough folded

After 30 minutes, flour the table, remove the film from the dough and, without unfolding it, begin to roll out the dough, flouring it from time to time underneath (so that it does not stick to the table) until it forms a rectangle. Imagine dividing the dough into four parts and folding the first part over the second and the fourth over the third. Now fold the first and second (which would already be together) over the third and fourth (which would also already be together). Take a tray, flour it, put the dough on it, wrap it in film and leave it to rest in the fridge for 30 min. After 30 min. repeat what we have done at this point.

Another dough about being folded
Another dough being foldedAnother dough folded


Take the dough out of the fridge and cut it in half, take one part and keep the other in the fridge. Pour flour on the table and place the dough on top. Start stretching the dough, sprinkling flour underneath from time to time (so that it doesn't stick to the table) until it is about 2 mm thick. Cut the dough into squares (or make rectangles and once filled, cut to the desired size) depending on the size you want the horseshoes to be. Put the filling in the centre, paint the edges with water and close as if it were a book. Press a little so that they don't open when baking, and make some cuts on the edge as seen in the pictures. Do the same with the remaining dough.

Mix in dough
Mix inside the doughDough in shape


Put the pastries on a baking tray, on top of some parchment paper. Form a U shape so that they are in the shape of horseshoes and paint them with egg. Avoid getting the egg on the parchment paper as this could make the pastry stick to it and prevent it from rising. Bake in the oven at 200°C (392ºF) until it rises and is golden brown.

Dough about getting baked
Dough in the oven 

And we are done! It’s as simple as that. I hope you enjoy the Angel hair filled pastry. Let me know in the comments what you think! Also, go ahead and experiment with other fillings and tell me what your prefered combination is.