Empanadas De Guayaba Food

GUAVA EMPANADAS

Steps:

• Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth.
• Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal.
• Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.

EMPANADAS DE GUAYABA

Steps:

• Precalienta el horno a 400°F. Combina la harina, la sal y el polvo para hornear en un tazón grande. Incorpora la manteca con un mezclador de repostería o con dos tenedores hasta que la mezcla tenga el aspecto de migajas gruesas. Agrega poco a poco el agua, revolviendo la mezcla hasta que se forme una bola. Colócala en una superficie ligeramente enharinada; amasa la mezcla por 5 minutos o hasta que quede suave y elástica. Divídela en 16 bolitas de igual tamaño. Aplánalas para formar círculos de 4 pulgadas; ponlos a un lado.
• Mezcla el queso crema, la guayaba, los cacahuates y 2 cucharadas de la miel. Pon aproximadamente 1 cucharada de la mezcla de queso crema en el centro de cada círculo. Pincela el borde de cada círculo con un poco de huevo; dóblalos por la mitad. Sella los bordes con un tenedor. Coloca las empanadas sobre una bandeja (chapa) para hornear engrasada. Pincela la parte superior de las empanadas con el resto del huevo.
• Hornea las empanadas por 20 minutos o hasta que se pongan bien doraditas. Rocíalas con las 2 cucharadas restantes de miel y sírvelas.

GUAVA EMPANADAS: EMPANADAS DE GUAVA

Steps:

• In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream.

GUAVA EMPANADAS

Steps:

• Mix together the cream cheese and grated cheese. Stir together the guava paste and lime juice. Combine the sugar with the cinnamon. Set the three mixtures aside.
• On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over half of each circle and then top with the guava, leaving a 1/2-inch border along the edge. Brush the edges with some of the beaten egg and then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350 degrees.
• Place the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake 30 minutes, or until the dough is golden. Transfer to a cooling rack to cool slightly. Serve warm.

CUBAN PASTELITO DE GUAYABA

Steps:

• In a blender or food processor, add all guava shells and half the syrup from one can. Process until it reaches a smooth consistency. Put puree in a medium saucepan and cook at low heat until reduced to a very thick consistency. Let guava cool and then fill into pastry bag. In a medium mixing bowl, add 4 ounces of water, 2 ounces of butter, and salt and mix until smooth. Then add flour and work well until all ingredients are incorporated. Continue to add water, a little at a time, working the dough until a medium-hard consistency is reached. Form dough into a ball and let rest for 15 minutes. Roll the dough into a flat square, about 1/2-inch thick.
• Place the remaining butter in the middle of square and pat down by hand to form a square about one-half the size of the dough square. Fold over the 4 corners of the dough, 1 at a time, overlapping each other so that a sealed envelope is formed enclosing the butter. Dust with flour and roll out to form a rectangle about 1/4-inch thick. Now fold 1/3 of the rectangle dough towards the middle and the remaining 1/3 over those 2. Let dough rest for 15 minutes. Now repeat process above of rolling out and folding in 3, 2 more times, resting 15 minutes between each.
• Preheat the oven to 350 degrees F.
• Roll out a final time into a rectangle and fold 1/4of the dough on each side to the middle and then fold 1 more time down the middle to form 4 flaps in the fold. Let rest for 15 minutes. Roll out to a rectangle to about 1/8-inch thick. With a knife, cut the flattened dough into a 4-inch wide strip by length of your baking sheet. Lay strip on sheet pan lined with waxed paper and put filling lengthwise in the middle in continuous stream about 3/4-inch in diameter. Spray edges of strips with water and cover with another 4-inch strip of dough the same size as bottom. Press the edges together by hand very softly all the way around. Brush top with egg wash and bake for 35 minutes. Remove from oven and brush with a simple syrup over the top and bake for another 5 to 7 minutes. Remove from oven and cut crosswise into 16 pieces.