Campechanas

🥘 Ingredients

• hojaldre 750 g
• granulated sugar 1 cup
• melted lard 2 Tbs
• granulated sugar ¾ cup

1. 1

   Roll hojaldre as thin as it will go — you should read print through it — on a bench dusted with granulated sugar .
2. 2

   Brush @&( timer with melted lard , roll it up into a tight rope from the long side, cut 18 lengths, stand each on its cut end, and 30 min .
3. 3

   Flatten @&( timer with a rolling pin into thin ovals, pressing them into granulated sugar as you go until they are wider than your hand and coated on both sides.
4. 4

   Bake @&( timer at 400°F for 15 min , until the sugar has run to a pale amber glass over the leaves.