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1
TO MAKE THE DOUGH, In a large bowl, combine the flour, baking powder, canela, and salt.
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2
In a separate bowl, cream together the butter, lard, and sugar until light and fluffy.
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3
Add the eggs, one at a time, scraping the sides as needed, and then add the milk and stir to combine.
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4
Add the flour mixture gradually and stir until just combined.
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5
Turn out onto a lightly floured surface and knead for a few minutes until a uniform dough forms.
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6
Cover with plastic wrap.
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7
TO MAKE THE FILLING, combine the sugar, butter, flour, and cocoa powder in a bowl and knead with your hands until uniform and pliable.
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8
(You can also prepare this in a mixer with the paddle attachment.)
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9
Divide the dough into twelve 2-ounce pieces (about the size of a golf ball) and roll out each piece into an oval about 1/4 inch thick, using as little flour as possible.
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10
Press about 1 tablespoon of the cocoa filling into the center of the dough, flatten with your hands, and pass a rolling pin over it once or twice to spread evenly.
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11
Roll the long edges toward the center, leaving the filling exposed, and turn over.
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12
Take the two short edges that havent been rolled and press them together lightly.
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13
Turn over and place on a parchment paperlined baking sheet.
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14
Refrigerate while you preheat the oven.
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15
Preheat the oven to 350F.
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16
Remove the pastries from the refrigerator and bake until starting to turn golden, 10 to 15 minutes.
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17
Remove from the oven, allow to cool slightly, then sprinkle sugar on top while still warm.
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18
After forming the 12 oval dough shapes, using a small sharp knife, lightly score horizontal lines as close to each other as possible, making sure you dont cut through the dough.
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19
Turn over the dough and spoon about 2 teaspoons of jam (strawberry, pineapple, or guava are good options) into the center, making a little line without away from the edges.
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20
Fold each side toward the center, overlapping slightly so that they stick.
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21
Turn over and place on a parchment paperlined baking sheet.
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22
Continue with the recipe as directed above.
