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1
Beat 2 ounces of the lard with 3 1/2 cups of the flour, the salt, and 2 tablespoons of the sugar in a mixer with a hook attachment until almost fully combined.
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2
Gradually add the water and continue to mix on medium speed until the mixture comes off the sides of the bowl and is smooth, 10 to 15 minutes.
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3
Divide the dough in half, cutting it with a bench scraper or knife but not tearing it, roll it lightly, and smear the tops with some of the remaining lard using your hands.
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4
Allow it to rest for 10 minutes.
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5
In a bowl, combine 4 ounces of the remaining lard with the butter and the remaining 1 cup flour and stir with a wooden spoon or spatula until well combined.
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6
Set aside.
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7
Grease a work surface with some of the remaining 8 ounces lard and flatten one of the halves of the dough with your hands into a rectangle.
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8
Grease a thin rolling pin (see headnote) and roll the dough as thin as possible, without tearing, into a rectangle about 12 inches wide by 4 inches long.
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9
Turn the dough so the width is closest to you.
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10
Smear half of the reserved flour-fat mixture evenly on top of the rolled-out dough.
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11
Grease the rolling pin with a little more lard and roll the dough tightly but carefully onto the rolling pin.
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12
Make sure your hands are greased (use a bit more lard if you need to).
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13
Grab an end of the rolling pin with one hand and pull the dough out with the other.
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14
You will now have a dough that looks a bit like a snake.
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15
Stretch it out to the sides so that the roll is about 25 inches long and about 1/2 inch thick.
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16
Flatten the dough by lightly pressing it with your hands or the rolling pin and cut into twelve 4-inch pieces.
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17
Place on a baking sheet (no need to line it or grease it), and lightly flatten the rectangles with your hands so they are a bit like ovals.
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18
Repeat with the remaining half of the dough and the remaining half of the flour-fat mixture.
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19
Preheat the oven to 375F.
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20
Set the racks in the top half of the oven, smear a bit more of the remaining lard on top, and liberally sprinkle with the remaining 1 to 1 1/4 cups sugar (dont be shy).
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21
Tap any excess sugar from the baking sheets by tilting them, then bake, turning the sheets halfway through so they bake evenly (or bake them one at a time), until the pastries are puffed and slightly brown, 15 to 20 minutes.
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22
Increase the temperature to 425F and continue baking, watching closely, until the tops are shiny and golden, about 5 minutes.
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23
Allow to cool before eating.
