If you ever see these Ines Rosales tortas when you are shopping—buy them!
They are crisp, flaky gems from Spain made with olive oil and anise seed and they should not be missed. Remember when your Grandmother would sprinkle cinnamon sugar on pie dough scraps and bake them? These give me that same warm, fuzzy feeling.
Here in the city you can find them at Whole Foods and various specialty stores. But, if you can't find them in your neck of the woods I have tried to make something that will give you an idea of how delicious they are.
Now, what happens below is just a representation of what you are missing if the tortas are not available where you live. There is no substitution for the original.
I tried to think of something that would produce a similar texture when baked and all I could think of was puff pastry. You will miss out on the olive oil but you get to substitute with BUTTER! And who doesn't love delicious butter?
Here is what we are going to do:
Thaw your puff pastry, heat the oven to whatever the package recommends (my box said 400°).
Roll the lightly floured dough out very thin. Sprinkle the top with whole anise seeds and roll to imbed them into the dough. Lightly brush the surface of the dough with extra virgin olive oil and cut into desired shapes (I just made them rustic squares about 3 or 4 inches across).
Divide the squares between 2 parchment lined baking sheets and sprinkle the tops with sugar. Here is the cool part....
In order to keep the puff pastry from, well, puffing, top each baking sheet with an inverted cooling rack. This will keep the pastry flat and make it crispy. Bake about 12 to 15 minutes or until golden brown an crispy. ENJOY!