|Nutritional Guidelines (per serving)|
|Servings: 30 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Astorga is a large town located in the province of Leon in northern Spain. The town lies along the French route of the Way of St. James (Camino de Santiago), and is famous for its pastries. Every pastry shop and cafe have boxes of the traditional pastries for sale. Astorga puff pastries may be the easiest pastry to make, now that puff pastry sheets are available to buy in any supermarket. Simply slice a puff pastry sheet into rectangles and cut holes in the center. Bake for 10-12 minutes. Then, dip the pastries in hot syrup and serve. They are excellent for breakfast, or an afternoon treat with hot coffee or tea.
Puff pastry sheets are sold in both the refrigerator and freezer sections of grocery stores and supermarkets. The may be rolled up in wax paper or floured and folded. If using frozen pastry sheets, defrost them in refrigerator overnight, or on the kitchen counter for 30 minutes or so.
Heat oven to 375°F (190°C) degrees.
First, lay out the pastry sheet(s) on a cutting board. Use a sharp knife or a pizza cutter to cut puff pastry in rectangles approximately 1.5 by 2 inches (xx by xx cm). Then, make a hole in the center of each rectangle using a traditional apple corer, or poke a hole using the handle of a large wooden spoon.
Lay each rectangle on a cookie sheet and bake in middle rack of hot oven for 10-12 minutes, or until pastries are browned. Pastries will puff up, but will not spread as they bake, so pieces may be placed on the sheet almost touching.
Remove from oven and allow to cool on the baking sheet(s).
While pastries are baking, start the syrup. Pour water, sugar and honey into a medium sauce pan on high. Squeeze the lemon juice into pan. Heat on high, stirring until sugar is completely dissolved. Bring to a boil and allow to boil for about 5 minutes. Reduce to low heat.
Once water settles down to a slow simmer, place baked pastries a few at a time into the syrup for about 20-30 seconds. Turn them over and allow to soak for another 20 seconds. Carefully remove from the pot with tongs, and place on a cookie sheet or platter to cool. Once cooled, serve with hot tea or coffee.