Recipes
from Chile

Orange
recipes

Candied orange peel
Cascara de naranja confitada

• 2 ORANGES (or LEMONS OR TANGERINES)
• 8 TABLESPOONS SUGAR

• 500 GRAM FLOUR
• 500 GRAM BUTTER
• 1 TABLESPOON SALT

Wash the citrus fruit well with hot water. Cut the peel off the fruit and cut it in small strips. Put this in a pan together with the sugar and 1/2 cup of water and boil until the water has gone. Take the pieces apart when they have cooled down a little and put them on a plate. Leave them there to dry for at least 2 days.

Mix flour, salt, 50 gram butter and about 300 gram water and knead for 5 minutes. Roll the dough into a rectangle of 20X30 cm en and leave this in the fridge for half an hour. Get the rest of butter out of the fridge half an hour before you will use it. Roll the butter into a rectangular of 12X17 cm (put some flour underneath to make the rolling easy). Put this in the middle of the dough and fold the dough rectangular around the butter. Roll the whole mass out again till 20X30cm. Put back in the fridge for 1 hour. Repeat the process three times. Now you can use a part directly and freeze the rest.

Puff pastry can be bought ready made and frozen in the supermarket. It is a lot of work to prepare, but the taste is wonderful and you can make any size you like. Just prepare one kilogram at the time and put the remainder in the freezer. Like this, you always have your puff pastry ready. Great for quiches and puff pastry deserts!