PASTELES DE QUESO RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, baking powder, granulated sugar, corn oil, large eggs, warm milk, shredded mozzarella cheese, water, canola oil, powdered sugar, api
Provided by Betsy Carter
Categories Desserts
Yield 25 pasteles
Number Of Ingredients 12
Steps:
- In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
- Add the corn oil and whisk until well combined.
- In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
- Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
- Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
- Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
- Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
- Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
- Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
- Fill a large pot with canola oil and heat to 360°F (182°C).
- Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
- Dust the hot pasteles with powdered sugar. Serve with api, if desired.
- Enjoy!
Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE
Provided by Food Network
Time 3h25m
Yield 50 small pastries
Number Of Ingredients 8
Steps:
- Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.
- Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.
PASTELITOS DE QUESO (CUBAN CREAM CHEESE PASTRIES/QUESITOS)
Pastelitos de queso are puff pastry squares filled with cream cheese and sprinkled with sugar before baking to perfection. Whether you call them quesitos or cheese pastelitos, they are a delicious treat you will love. These Cuban cheese pastries are the perfect party treat!
Provided by Jamie Silva
Categories Appetizer Breakfast Brunch Dessert Snack
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut each pastry sheet into 9 squares (4x4) and place them on the baking sheet.
- Carefully spread one tablespoon of the softened cream cheese, diagonally, from the left corner of the square to the bottom right corner of the square.
- Brush the corners with egg wash. Bring the bottom left corner of the pastry over the cream cheese and connect to the top right corner, pressing down gently to seal. Repeat with all the pastry squares.
- Brush each pastry square with egg wash and sprinkle evenly with the granulated sugar.
- Place the pastries on a parchment paper-lined baking sheet. Bake for 15-20 minutes. Serve and enjoy!
Nutrition Facts : ServingSize 1 pastelito, Calories 197 kcal, Carbohydrate 13 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 112 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g
EASY NUTELLA CREAM CHEESE TURNOVERS RECIPE BY TASTY
Here's what you need: puff pastry, flour, cream cheese, chocolate hazelnut spread, egg, water, powdered sugar, chocolate sauce
Provided by Tasty
Categories Desserts
Yield 9 turnovers
Number Of Ingredients 8
Steps:
- In a medium bowl, mix cream cheese and Nutella. Set aside.
- Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
- Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
- Set the turnovers on a lightly greased cookie pan.
- Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
- Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
- Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 39 grams, Fat 21 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams
CHOCOLATE STAR BREAD RECIPE BY TASTY
Here's what you need: crescent dough, chocolate hazelnut spread, egg
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
- Roll a can of dough into a round about ⅛ inch thick. Use a 10-inch (25cm) dish or pan to make a circle outline in the dough, pressing into the dough but not cutting all the way through. Spread a layer of chocolate hazelnut spread over the dough.
- Repeat with 2 more cans of dough, so you have 3 frosted layers, then stack on top of the first. Roll out the remaining can of dough and lay on top of the last frosted layer.
- Using the same pan, cut the excess dough around the edges so you are left with a 10-inch round.
- Place a cup or mason jar in the center of the circle, then use a sharp knife to cut the dough into 16 equal parts or "petals", leaving the center intact.
- Next, twist 2 petals away from each other, pull them out a bit past other petals and tuck them under themselves, pinching the seams. Repeat with the rest of the petals.
- Brush the star bread with the beaten egg, then transfer to the prepared baking sheet.
- Bake for 40 minutes, or until bread is browned and baked through.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 76 grams, Fat 41 grams, Fiber 1 gram, Protein 8 grams, Sugar 26 grams
CHOCOLATE SPIRALS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 5
Steps:
- Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
- Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Slice lengthwise into twelve ½-inch (1 cm) wide strips.
- Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
- Transfer the spirals to the prepared baking sheet and brush with egg wash.
- Bake for 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 2 grams
HACKED CROISSANT DONUTS RECIPE BY TASTY
Made with store-bought puff pastry, these have all the glitz and glamour of a flaky, crunchy, decadent croissant donut without any of the hassle!
Provided by Aleya Zenieris
Categories Breakfast
Time 1h45m
Yield 12 donuts
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
- Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
- Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef's snacks.
- Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
- Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
- Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, Sugar 11 grams
CHOCOLATE PALMIERS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 5
Steps:
- Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
- Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
- Roll each side of the sheet inward to meet in the middle.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
- Transfer to the prepared baking sheet and brush with egg wash.
- Bake for 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 4 grams
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