Puff pastry biscuits

Puff pastries are a type of cookie or small pastry made from a dough characterized by its light texture and multiple thin layers, similar to the puff pastry used in baking to create products with a crispy and airy finish. These pastries are usually slightly sweet and highly valued for their crunchy texture that melts in the mouth.

The origin of puff pastries is related to the European baking tradition, especially from France and Spain, where the puff pastry technique has been used for centuries to prepare various products such as croissants and puff pastries. In the context of Latin American baking, this technique is adapted using local ingredients and typical flavors.

Regarding their properties, puff pastries are rich in carbohydrates from flour and provide fats due to the use of butter or margarine in the dough. Their preparation requires patience and technique to achieve the characteristic layers that give them a unique texture. They are ideal as an accompaniment for coffee or tea during snacks and add a special touch to desserts and breakfasts.

In different regions of Latin America, puff pastries may also be known as hojaldres, puff cookies, or simply bizcochos when referring to similar products made with puff pastry. Their terminology may vary depending on the country and local traditions, but they always maintain the essence of their flaky and crunchy texture.