📝 About This Recipe
Campechanas are the crown jewel of the Mexican panadería, celebrated for their incredible architectural layers and shattering, honey-hued glaze. Originating from the state of Campeche, these rectangular treats utilize a unique 'hojaldre' technique that creates a texture so light it practically dissolves on the tongue. Each bite offers a perfect balance of buttery richness and a caramelized sugar crunch that makes them an irresistible companion to a morning coffee.
🥗 Ingredients
The Dough (La Masa)
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt (fine sea salt)
- 60 grams Vegetable shortening (at room temperature)
- 1 cup Warm water (approximately 110°F)
The Lamination Fat (Empaste)
- 200 grams Vegetable shortening (very soft and spreadable)
- 1/4 cup All-purpose flour (to be mixed with shortening)
The Glaze and Finish
- 1/2 cup Granulated sugar (for sprinkling)
- 1 piece Egg (beaten with a splash of water for egg wash)
- 2 tablespoons Vegetable oil (for greasing the work surface)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean work surface, create a mound with the 500g of flour. Make a well in the center and add the sugar, salt, and 60g of shortening.
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2
Gradually pour the warm water into the well, using your fingers to incorporate the flour from the edges. Knead the mixture for about 8-10 minutes until you have a smooth, elastic dough that no longer sticks to your hands.
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3
Form the dough into a ball, coat it lightly with a thin film of oil, and place it in a bowl. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the 'empaste' by mixing the 200g of soft shortening with 1/4 cup of flour until it forms a smooth, spreadable paste.
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5
Lightly oil your work surface. Roll out the rested dough into a very thin, large rectangle (about 1/8 inch thick). The dough should be translucent.
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6
Spread the 'empaste' mixture evenly over the entire surface of the rolled-out dough using a spatula or your hands.
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7
Starting from one of the long edges, roll the dough up tightly like a jelly roll or a cigar. You should end up with a long, thin log.
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8
Stretch the log slightly by pulling from the ends, then cut the log into 2-inch wide pieces (testales).
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9
Take one piece and stand it upright (cut side up). Flatten it with your palm, then use a rolling pin to roll it out into an elongated oval or rectangle shape, very thin.
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10
Place the flattened pieces onto baking sheets lined with parchment paper. Let them rest for another 15 minutes while you preheat the oven to 375°F (190°C).
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11
Lightly brush the top of each pastry with the egg wash, then sprinkle a generous, even layer of granulated sugar over the entire surface.
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12
Bake for 20-25 minutes. Watch closely: the pastries should puff up into many layers and the sugar on top must caramelize into a deep golden brown 'glassy' finish.
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13
Remove from the oven and let them cool completely on a wire rack. The glaze will harden and become crispy as they cool.
💡 Chef's Tips
Temperature is key: ensure your shortening is soft but not melted for the lamination process. Stretch the dough as thin as possible; the thinner the dough, the more delicate and flaky the layers will be. Do not over-mix the egg wash, as too many bubbles can mar the smooth sugar glaze. If the sugar isn't caramelizing fast enough, you can briefly flash them under a broiler for 30 seconds at the very end, but stay vigilant to prevent burning. Store in an airtight container immediately after cooling to maintain the crunch, as humidity is the enemy of Campechanas.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Hot Chocolate infused with cinnamon. Pair with a 'Café de Olla' for a traditional breakfast experience. Enjoy as a light dessert after a savory meal of Mole Poblano. Crush a slightly over-baked one over vanilla bean ice cream for an incredible textural topping. Offer them as part of a 'charola de pan dulce' during family gatherings.