HOJALDRE
Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!
Provided by ItsTheLadyV
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Make a well in the middle and add the oil and a little water.
- Knead, adding the rest of the water little by little.
- Let the dough sit overnight in the refrigerator.
- When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
- To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
- ENJOY!
Nutrition Facts : Calories 174.8, Fat 2.7, SaturatedFat 0.4, Sodium 256.3, Carbohydrate 32.7, Fiber 1.1, Sugar 0.8, Protein 4.3
MANGO NAPOLEONS
Make and share this Mango Napoleons recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar.
- Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool.
- Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes.
- Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally.
- Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.
Nutrition Facts : Calories 294.5, Fat 15.8, SaturatedFat 4, Sodium 103.9, Carbohydrate 36.1, Fiber 2.5, Sugar 15.7, Protein 3.5
GUATEMALAN BANANA BREAD - PAO DE BANANO
(pow day bah-nah-noh) Banana quick breads are widely popular. Americans tend to load theirs with walnuts. This Guatemalan version is distinctive with lime, allspice and cinnamon. Many quick breads are versatile enough to go from the breakfast table to the dinner table; this one is sweet enough to serve as a teacake.
Provided by Olha7397
Categories Quick Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
- Mix all ingredients; beat 30 seconds.
- Pour into pan. Bake until wooden pick inserted in center comes out clean, 9-inch loaf about 70 to 80 minutes, 8 1/2 inch loaves 55 to 60 minutes.
- Cool slightly. Loosen sides of loaf from pan with a knife; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.
Nutrition Facts : Calories 324.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 27.5, Sodium 468.6, Carbohydrate 62.3, Fiber 1.8, Sugar 28.8, Protein 5.3
SALMON AND MANGO NAPOLEON
Steps:
- In a medium bowl, whisk cream until it forms stiff peaks. Add juice of 1 lemon and chives, and mix well. Taste mangoes; if they are very sweet, you may wish to add lemon juice to cream mixture. Season to taste with salt and freshly ground pepper.
- On a cutting board, place one slice of smoked salmon. Using a spatula, spread a thin layer of lemon cream on salmon, covering it completely. Cover cream with slices of mango. Place a second layer of salmon on the mango, and again cover with a layer of cream and a layer of mango. Top with a layer of smoked salmon.
- Cut into four rectangles of equal size, and transfer to four plates. Sprinkle the napoleons with fleur de sel and coarse pepper. Drizzle them with olive oil, and serve immediately.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 603 milligrams, Sugar 25 grams
BANANA-CARAMEL NAPOLEONS
These easy and elegant napoleon pastries feature layers of sliced bananas, store-bought dulce de leche, whipped cream, and toasted coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
- With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.
NAPOLEON DE BANANO Y MANGO (HOJALDRE)
This is an easy to make tropical dessert that is company worthy AND delicious. Much of the work can be done in advance, leaving only the assembly right before it's served to your company's ooh's and ahh's! Have served this many a time on Caribbean vacations as it requires no special equipment or cooking tools to prepare and you've likely got the fruit growing right in your backyard!
Provided by Jostlori
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- CUSTARD CREAM:.
- In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour.
- In a small saucepan, combine the milk, rum and the remaining sugar. Scrape the vanilla seeds from the split pod into the pan. Bring the mixture to a boil over high heat.
- Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook.
- Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes.
- Remove from heat and add the butter, whisk until melted and combined. Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble.
- When ready to assemble, fold the WHIPPED cream into the custard cream.
- FOR THE PASTY & FILLING:.
- Preheat the oven to 350°F.
- Cut the pastry sheet into nine 3 inch squares. Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. Place on a baking sheet and bake until golden brown - about 20-25 minutes.
- Carefully slice each square horizontally into two layers. Set aside.
- In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl.
- Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. Peel the mango and cut the flesh away from the pit. Slice the flesh into twelve 1/2 inch thick slices.
- Add the bananas and mangoes to the butter sauce, tossing to coat. Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. Remove and set aside.
- To assemble: If not already done, fold the WHIPPED cream into he custard cream. Place a layer of pastry on each plate. Spoon some custard cream on top. Place a piece of banana and a piece of mango on the cream. Top with another rlayer of pastry and repeat. Add a third pastry layer on top Put powdered sugar and cinnamon in a small sieve and dust the tops of the Napoleons by tapping on the side of the sieve. Serve immediately.
Nutrition Facts : Calories 529.6, Fat 29.1, SaturatedFat 11.7, Cholesterol 117.5, Sodium 208.2, Carbohydrate 63.8, Fiber 3.7, Sugar 32.9, Protein 7.3
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