Campechanas

also called campechana · campechanas · campechanas de azúcar · campechanas de azucar · sugar glazed puff pastry · shattering pastry

The table

750 g(three-quarters of a batch, cold)hojaldreroll thin on sugargrease, roll to a rope, coil 18, chill 30 minflatten into sugarbake at 400°F 15 min
1 cup(200 g)granulated sugar
2 Tbs(28 g)melted lard
3/4 cup(150 g)granulated sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.4 things to get out.

1roll thin on sugar

2grease, roll to a rope, coil 18, chill 30 min

goes in with what step 1 made

3flatten into sugar

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 20 min.

  1. roll thin on sugar

    not timedfrom the start

  2. grease, roll to a rope, coil 18, chill 30 min

    30 minwalk awayfrom the start

  3. flatten into sugar

    not timed30 min in

  4. bake at 400°F 15 min

    15 minwalk away30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Campechanas
>> category: Cookies
>> tags: pastry, sugar, mexican, laminated, oven
>> counters: Panadería
>> aka: campechana, campechanas, campechanas de azúcar, campechanas de azucar, sugar glazed puff pastry, shattering pastry
>> pairs-with: hojaldre, orejas
>> servings: 18
>> time: 1 hr 20 min
>> step.1: roll thin on sugar
>> step.2: grease, roll to a rope, coil 18, chill 30 min
>> step.3: flatten into sugar
>> step.4: bake at 400°F 15 min

Roll @hojaldre{750%g}(three-quarters of a batch, cold) as thin as it will go — you should read print through it — on a bench dusted with @granulated sugar{1%cup}(200 g).

Brush @&(~1)thin sheet{} with @melted lard{2%Tbs}(28 g), roll it up into a tight rope from the long side, cut 18 lengths, stand each on its cut end, and ~chill{30%min}.

Flatten @&(~1)coils{} with a rolling pin into thin ovals, pressing them into @granulated sugar{3/4%cup}(150 g) as you go until they are wider than your hand and coated on both sides.

Bake @&(~1)flattened coils{} at 400°F for ~bake{15%min}, until the sugar has run to a pale amber glass over the leaves. A campechana that has not gone glassy is a flat oreja; give it two minutes more.