Hebillas
I want to thank Victor Gomar for sharing the recipe for these quick and fun morning pastries that are more like cookies. The sugary cocoa dough in the center helps shape them like a belt buckle and the same dough can be used to make playful worms (gusanitos) filled with jam (opposite page), Pastry Cream (page 164), or Cheese Filling (page 103).
Recipe information
Yield
makes about 1 dozen
Ingredients
Dough
Filling
Preparation
Step 1
TO MAKE THE DOUGH, In a large bowl, combine the flour, baking powder, canela, and salt. In a separate bowl, cream together the butter, lard, and sugar until light and fluffy. Add the eggs, one at a time, scraping the sides as needed, and then add the milk and stir to combine. Add the flour mixture gradually and stir until just combined. Turn out onto a lightly floured surface and knead for a few minutes until a uniform dough forms. Cover with plastic wrap.
Step 2
TO MAKE THE FILLING, combine the sugar, butter, flour, and cocoa powder in a bowl and knead with your hands until uniform and pliable. (You can also prepare this in a mixer with the paddle attachment.)
Step 3
Divide the dough into twelve 2-ounce pieces (about the size of a golf ball) and roll out each piece into an oval about 1/4 inch thick, using as little flour as possible. Press about 1 tablespoon of the cocoa filling into the center of the dough, flatten with your hands, and pass a rolling pin over it once or twice to spread evenly. Roll the long edges toward the center, leaving the filling exposed, and turn over. Take the two short edges that haven’t been rolled and press them together lightly. Turn over and place on a parchment paper–lined baking sheet. Refrigerate while you preheat the oven.
Step 4
Preheat the oven to 350°F.
Step 5
Remove the pastries from the refrigerator and bake until starting to turn golden, 10 to 15 minutes. Remove from the oven, allow to cool slightly, then sprinkle sugar on top while still warm.
VARIATION: GUSANITOS
Step 6
After forming the 12 oval dough shapes, using a small sharp knife, lightly score horizontal lines as close to each other as possible, making sure you don’t cut through the dough. Turn over the dough and spoon about 2 teaspoons of jam (strawberry, pineapple, or guava are good options) into the center, making a little line without away from the edges. Fold each side toward the center, overlapping slightly so that they stick. Turn over and place on a parchment paper–lined baking sheet. Continue with the recipe as directed above.
