Hojaldrinas – Buttery, Flaky, and Perfect for Festive Moments
Soft, buttery, and dusted with a thick layer of powdered sugar, Hojaldrinas are a traditional Spanish pastry that captures the spirit of celebration in every delicate bite. There’s something about their flaky, melt-in-your-mouth texture that makes them irresistible from the very first bite.
Made with simple ingredients and a flaky, melt-in-your-mouth texture, these pastries are especially popular during Christmas time — but they’re so good, you’ll want them year-round. If you love festive treats, you might also enjoy our Christmas Cookies, perfect for brightening any holiday table.
Light, bright with a hint of orange, and coated in snowy sweetness, hojaldrinas are a beautiful addition to any holiday table or cozy afternoon tea. And if you’re looking for a fun baking project that feels equally special, our Gingerbread Men bring a playful, classic charm to your celebrations.
Recipe Summary
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including chilling)
Servings: 24 pieces
Difficulty: Moderate
Ingredients
- 3 cups all-purpose flour (375g)
- 1 cup unsalted butter, very cold and diced (226g)
- ¼ cup orange juice (60ml)
- 2 tablespoons orange zest (from about 2 oranges)
- ½ cup powdered sugar (60g)
- 1 teaspoon baking powder
- Extra powdered sugar, for dusting
Instructions
- In a large bowl, mix flour, baking powder, and powdered sugar.
- Add cold diced butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add orange juice and orange zest.
Knead gently until a soft but slightly crumbly dough forms. - Wrap the dough in plastic wrap and refrigerate for 1–2 hours.
- Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper. - Roll out the dough on a lightly floured surface to about ½ inch (1.2 cm) thick.
Cut into small squares or rectangles. - Place the pieces onto the prepared baking sheet.
- Bake for 20–25 minutes until pale golden (not browned).
- Cool slightly, then generously dust with powdered sugar while still warm.
- Cool completely before serving.
Notes
Keep the butter cold to achieve the flaky texture. Handle the dough gently to keep the hojaldrinas light. Dust generously with powdered sugar — it’s part of their magic!
Variations & Add-ons
Add a splash of Cointreau or Grand Marnier for a grown-up twist. Sprinkle finely chopped candied orange peel into the dough for extra citrus flavor. Shape them into stars for a festive holiday touch.
Nutrition Information (Per Piece)
- Calories: 140 kcal
- Carbohydrates: 16g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 30mg
- Fiber: 0g
- Sugar: 6g
Background Story
Hojaldrinas hail from southern Spain and have become a cherished part of Christmas celebrations across the country.
With their origins rooted in traditional Spanish pastries, these flaky delights are loved for their soft interior, delicate orange flavor, and cloud of sweet powdered sugar.
Historically, recipes for hojaldrinas were closely guarded secrets of Spanish pastry shops, and even today, every family seems to have its special version.
The beauty of hojaldrinas lies in their simplicity — a humble dough transformed by patient hands into a treat that feels festive, nostalgic, and lovingly homemade.
They embody the essence of Mediterranean baking: fresh citrus, fine butter, and a touch of rustic artistry.
Serving Suggestions
Serve hojaldrinas with strong coffee, hot chocolate, or a glass of sweet Spanish dessert wine.
They also make beautiful gifts, packed into little boxes and dusted with extra powdered sugar for a snowy effect.
FAQs About Hojaldrinas
Can I make hojaldrinas ahead of time?
Yes!
They keep well for up to 5 days stored in an airtight container.
Can I freeze hojaldrinas?
Absolutely.
Freeze after baking (before dusting), then thaw and dust fresh when serving.
Do I have to use orange juice?
Orange juice gives them their classic flavor, but you can substitute lemon juice for a brighter twist.
Why is my dough crumbly?
It should be slightly crumbly — gently kneading it just until it holds together is key for flakiness.
Can I roll them thinner for crispier cookies?
Yes, but traditional hojaldrinas are quite thick and tender — about ½ inch (1.2 cm) thick.
Final Thoughts
Flaky, buttery, and lightly kissed with orange, Hojaldrinas are a celebration of simple, joyful flavors that bring a little magic to every festive table.
Delicate, cozy, and irresistibly nostalgic.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
