Delicious and Flaky Alentejo Puff Pastries

Prepare the infusion:

1. Boil 1 liter (4 cups) of water with the lemon peel, orange peel, cinnamon sticks, fennel seeds, and star anise. Let it cool slightly until warm.

Activate the yeast:

1. In a small bowl, dissolve the fresh yeast in a portion of the warm infusion. Set aside.

Mix the dough:

1. In a large bowl, mix the sugar with the flour. Add the dissolved yeast mixture and the aguardente (brandy).

Knead the dough:

1. Gradually add more of the warm infusion as needed while kneading the dough. Add the potato starch (if using) and salt. Knead until smooth. Let it rise until it doubles in size.

Shape the dough:

1. Roll out the dough into a thin sheet. Mix the lard and butter, then brush it over the dough. Roll it around a thin rod (like a rolling pin).

Cut & shape:

1. Remove the dough from the rod and cut it into small pieces. Shape them into spirals.

Final rise & baking:

1. Let the dough rest for 1 hour. Preheat the oven to 180ºC (350ºF) and bake for 40 minutes.

Finishing touch:

1. Brush the baked pastries with melted butter and sprinkle with sugar.

This recipe makes about 40 small pastries.

Recipe & Photo Credit: Francisco Fadista