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To finish off a perfect Christmas meal, share some nougat or shortbread, or turnovers in their different flavours, today the angel hair.
We've had Truchas de Batata (Sweet Potato Turnovers) and Truchas de membrillo (Quince turnovers) and now we bring you a third variety of this seasonal delicacy, Truchas de cabello de ángel (Angel Hair Turnovers).
Angel hair filling:
- 1 kg of sugar for each kg of flesh from the squash
- cinnamon stick
- lemon zest (to taste)
For the pastry:
- 1kg of flour
- ¼ l water
- ¼ k lard (preferably) or butter
Angel hair filling:
Remove the strands of flesh from the squash with a fork, discard the seeds and cook in plenty of water. When soft, drain well and weigh (to determine the amount of sugar). Then it is cooked again, this time with the sugar, cinnamon and lemon zest, stirring constantly, over low heat. When a texture similar to jam is obtained, remove it from the heat and allow it to cool, to later use in the turnovers.
For the turnovers:
Mix the water and lard/butter and bring to a boil. Allow to cool a little. In a deep container, place the flour, making a well in the centre, pour in the water and fat mixture little by little. Knead well until the dough detaches from the container. Roll out and, to cut rounds for the turnovers using any round object (a cup, a glass...). Place a little of the angel hair filling in the centre of each portion, closing afterwards with a fork. Finally they are fried in plenty of hot oil.
