Hojaldre is a noun.
/hoxaɾðɾe/
Hojaldre refers to a type of pastry made from layers of dough and fat, typically butter, which creates a light and flaky texture when baked. It is commonly used in both sweet and savory dishes, such as pastries, tarts, and pie crusts. In Spanish cuisine, hojaldre is a popular ingredient in many traditional dishes and desserts.
The term hojaldre is frequently used in culinary contexts and is particularly common in both oral speech and written recipes, cookbooks, and menus. Its popularity extends across various Spanish-speaking countries, where it is commonly associated with baking.
El hojaldre es la base de muchas tartas deliciosas.
(The puff pastry is the base for many delicious tarts.)
Mi abuela siempre prepara hojaldre para las celebraciones familiares.
(My grandmother always makes flaky pastry for family celebrations.)
Los croissants están hechos de hojaldre.
(Croissants are made of puff pastry.)
The word hojaldre is not frequently found in idiomatic expressions in Spanish. However, it is often associated with culinary metaphors or expressions related to layers and delicacy. Below are some examples of culinary phrases or references involving hojaldre:
Example Sentence: En esta industria, es importante vivir en hojaldre para no perder oportunidades.
(In this industry, it is important to live delicately to not miss opportunities.)
Example Sentence: Necesitamos cortar el hojaldre de los problemas para entender la situación real.
(We need to cut through the layers of problems to understand the real situation.)
Example Sentence: Debemos tomar todo con un poco de hojaldre a la vida y reírnos más.
(We should take everything with a little puff pastry to life and laugh more.)
The term hojaldre comes from the Spanish word "hoja," meaning "leaf," which reflects the layered structure of the pastry. Its origins track back to the Middle Ages in Europe, when layered pastries began being developed in culinary practices.