15 Ojarascas Mexican Recipe Made With Canella Water Get Ready To Indulge!
Published on: May 11, 2024
Ojarascas are a traditional Mexican pastry that is often served during special occasions and celebrations. These sweet, flaky treats are made with a dough that is infused with canella water, giving them a unique and delicious flavor. In this article, we will explore the history and ingredients of ojarascas, as well as provide a step-by-step recipe for you to try at home. So put on your apron and get ready to learn how to make this mouthwatering Mexican dessert!
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The History of Ojarascas
The Origin of the Name
The word ojarascas comes from the Spanish word "hojaldre," meaning puff pastry. This name refers to the flaky and airy texture of the pastry. Ojarascas originate from the Mexican state of Jalisco, where they are a popular treat at weddings, birthdays, and other celebrations. They are also commonly found in Mexican bakeries and street markets.
The Influence of Canella Water
One of the key ingredients in ojarascas is canella water, which is made by boiling cinnamon sticks in water. This infusion adds a warm and aromatic flavor to the pastries, making them stand out from other Mexican desserts. Canella water is also used in various other Mexican dishes, such as rice pudding and hot chocolate.
The Ingredients of Ojarascas
The Dough
The dough for ojarascas is made with flour, butter, sugar, and canella water. The butter is cut into the flour and sugar until it forms a crumbly texture, and then the canella water is added to bring the dough together. This creates a flaky and tender pastry that is perfect for holding the filling.
The Filling
The most traditional filling for ojarascas is a mixture of piloncillo (unrefined cane sugar) and cinnamon. This mixture is cooked until it forms a thick paste and then spread onto the rolled-out dough. Some variations of ojarascas also include a layer of fruit preserves or nuts in the filling.
The Recipe for Ojarascas
Ingredients:
2 cups all-purpose flour
1 cup unsalted butter, cold and cut into cubes
1/2 cup granulated sugar
1/4 cup canella water
1 cup grated piloncillo
1 tsp ground cinnamon
Instructions:
In a large mixing bowl, combine the flour, butter, and sugar. Use a pastry cutter or your hands to cut the butter into the flour until it forms a crumbly texture.
Add the canella water to the dough and mix until it comes together. Form the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
In a small saucepan, combine the grated piloncillo and cinnamon. Cook over medium heat, stirring constantly, until the mixture forms a thick paste. Remove from heat and let cool.
Preheat your oven to 350 degrees F (175 degrees C). Roll out the dough on a floured surface to about 1/4 inch thickness.
Spread the piloncillo mixture onto half of the rolled-out dough, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges to seal.
Cut the dough into desired shapes and place on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the edges are golden brown. Let cool before serving.
Now that you have learned the history and ingredients of ojarascas, and have a delicious recipe to follow, it's time to put your baking skills to the test and try making these Mexican treats for yourself. Your friends and family will be impressed with your newfound knowledge and delicious creation. Enjoy!
