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    Ingredientes:

    Ingredientes: Orejitas o palmitas de piñones y parmesano

    180 gramos de pasta de hojaldre, 1 yema de huevo batida, ¼ taza de piñones, ½ taza de queso parmesano, sal al gusto.

    Extender la masa con un rodillo formando un rectángulo. Pintar con la yema de huevo y distribuir los piñones, el queso y la sal. Enrollar la masa desde un borde hasta la mitad repitiendo el proceso desde el borde opuesto para que ambos rollos se encuentren al medio.

    Envolver con papel film y refrigerar por al menos 45 minutos. Precalentar el horno a 180ºC y enmantecar una charola. Retirar y cortar en rebanadas de unos 5mm. Hornear durante 10 o 15 minutos hasta que dore.

    Procedimiento:

     

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    Ingles

    Ingredients:

    Bread with Grease / Little horns 1 pound of flour / 5.5 oz of lard / 0.5 oz of fresh yeast or 0.25 oz of dry yeast / 250 ml of warm water / 0,25 oz of salt.

    Put in a bowl the yeast and the warm water. Integrate with the hands the flour with the fat and the salt. Add the water with the yeast. Knead for 5 minutes and let the dough rest for 20 minutes in a bowl covered by a cloth.

    Roll out and cut rectangular strips about 4 inches long and roll the two ends, assembling in the middle a roll on top of the other.

    Transfer to a baking sheet and leave in a warm place again covered with the cloth for another 15 minutes. Bake in a preheated oven at 390°F until golden brown.
    Procedure:

     

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