Hojaldre de cabello de ángel, Spanish Pumpkin Jam Pockets

For the pumpkin jam first wash your squash and cut in half lengthwise. Take out seeds and place in a large pot with a lid, covering with a few centimeters of water. Simmer for about half an hour or until the flesh is soft and you can peel it of the skin with a fork easily. Let cool, then weigh and add half the amount of sugar, the cinnamon sticks and vanilla extract. Bring to a boil, then reduce heat and simmer whle stirring for about half an hour or until you have a thicker consistency like jam. Take out cinnamon sticks. You can now put in sterilized jars, we will need about 400-500 grams for the puff pastry.

For the puff pastry put all ingredients except for the 200 grams of butter in a large kneading bowl and knead for 7 minutes. Work into a rectangle, cover airtight and place into the freezer for 20 minutes. When almost ready, beat the 200 grams of butter into a rectangle between parchment paper.

Roll out dough to a rectangle larger than the butter rectangle, place the butter inside. I like to brush the edges of the dough with water to seal butter properly. Carefully roll out into a rectangle, try not to put too much pressure. Once you have a rectangle, fold into a business letter, folding three times. Roll out again into a rectangle and fold four times. Wrap in plastic wrap and chill in freezer for 20 minutes. We will repeat the folding process three more times. So you want to always roll out the dough into a rectangle, fold three times like a business letter, roll out again, fold four times. After each time, chill for 20 minutes in the freezer. After the fourth folding session your dough is ready to use. You may chill airtight in the fridge for a week or can freeze it.

Preheat oven to 210 degrees Celsius and line a baking sheet with parchment paper. Roll out dough thinnly into a really large rectangle. Cut in half lengthwise. Spread 400-500 grams of the punpkin jam on one half, leaving an edge. Place the second half on top, then seal the edges with a fork. Brush with egg wash and sprinkle with coarse sugar. Bake for 15 minutes or until golden. Then cut into rectangles, I only cut four, but would cut at least six to eight. As is always the case with puff pastry, it tastes best on the day made. You may chill airtight for a few days in the fridge.