Panama Canal Dessert Food

PANAMA CANAL DESSERT

Steps:

• Cream flour, margarine, and nuts. Press into 9 x 13 pan.
• Cook for 10 minutes @ 350°F Let cool.
• Beat cream cheese, powdered sugar, cool whip until smooth.
• Spread cream cheese mixture on crust.
• Mix together pudding mix and milk.
• Pour onto cream cheese mixture.
• Once pudding is set up, spread cool whip on evenly.
• Refrigerate until serving.

HOJALDRE

Steps:

• In a large bowl, mix the flour, salt, baking powder, and sugar.
• Make a well in the middle and add the oil and a little water.
• Knead, adding the rest of the water little by little.
• Let the dough sit overnight in the refrigerator.
• When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
• To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
• ENJOY!