EASY VENEZUELAN HAM CACHITOS
Cachitos, or crescent rolls, are one of the most popular breakfast foods in Venezuela. You can find them in any bakery and they're truly irresistible, especially if they're fresh from the oven. As most Latin Americans living in the United States, I'm always looking for ways to make the little treats that remind us of our native countries. In my case, I find that it also needs to be easy and quick. And that's why I thought of these easy crescents. My family loves them! I make them during the week so the kids can enjoy them for breakfast or in their school lunch. Try them!
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Set aside.
- Open the can of crescent rolls and separate the dough according to the instructions on the package.
- Place 1-2 tablespoons of the cut ham in the widest part of the triangle. Fold the corners over the ham. Roll the dough, beginning from the widest part that has the ham and ending at the tip. Fold down the sides if necessary and place on the baking sheet. Repeat the process with the remaining pieces of dough.
- Bake for 15-20 minutes or until the crescent rolls are golden. Remove from oven and brush with melted butter. Serve.
Nutrition Facts : ServingSize 1 Serving
VENEZUELAN HAM CRESCENTS
These Venezuelan Cachitos de Jamon are super delicious and easy to make. Serve them for breakfast or snack. Either way, they are AMAZING!
Provided by Oriana Romero
Categories Breakfast
Time 2h50m
Number Of Ingredients 10
Steps:
- In the bowl of an electric stand mixer, combine yeast, 1 cup warm water, and 1/2 tablespoon granulated sugar; whisk to dissolve and allow to rest 8-10 minutes.
- With the whisk attachment, turn on the mixer and mix in remaining granulated sugar, brown sugar, oil, and salt. Slowly add in bread flour and mix on low speed until incorporated.
- Switch to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth and elastic, about 6 - 8 minutes.
- Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size, about 2 hours.
- Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 15 to 16 inch round, using a rolling pin. Using a pastry wheel cutter cut the round into 6 equals triangles (like slicing a pizza).
- Place 4-6 tablespoons of ham all over the triangle. Fold the corners over the ham. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, slightly curve the edges and place on the baking tray. Repeat with the rest of the triangles.
- Preheat the oven to 375º F. Bake for 20 - 25 minutes until puffed and golden brown. Remove from oven and using a cooking brush coat each crescent with melted butter.
- Let them cool on a wire rack few minutes before serving.
Nutrition Facts : Calories 254 kcal, Carbohydrate 25 g, Protein 11 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 677 mg, Sugar 4 g, ServingSize 1 serving
CRESCENT ROLLS
Make and share this crescent rolls recipe from Food.com.
Provided by ann teapot
Categories Quick Breads
Time 20m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 6
Steps:
- oven 200 c/400 degrees F.
- rub together flour/baking powder/salt and sugar and fat to breadcrumb stage.
- Mix to a soft dough with milk.
- Roll out thinly, a small piece of dough at a time is easier to work with.
- Cut out a large triangle and roll from the large end towards the point.
- Make a curve to form a crescent shape.
- Bake in a hot oven for about 5 mins, then brush with milk for about another 5 mins until brown.
- We ate this with cheese, and dipped it into plain yoghurt and fruit yoghurt and the kids loved it.
Nutrition Facts : Calories 722.7, Fat 35.6, SaturatedFat 22, Cholesterol 91.4, Sodium 628.7, Carbohydrate 88, Fiber 3.1, Sugar 1.4, Protein 12.1
TO DIE FOR CRESCENT ROLLS
I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.
Provided by rickie
Categories Yeast Breads
Time 40m
Yield 24 crescents
Number Of Ingredients 8
Steps:
- **prepare the night before.
- Put Crisco and salt in glass measuring cup.
- add the 1 cup of boiling water.
- stir till dissolved and becomes lukewarm.
- Dissolve yeast in the warm water.
- Beat the eggs with the sugar till well beaten.
- Add the lukewarm Crisco mixture and the dissolved yeast.
- Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
- Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
- Put into a bowl (covered) overnite in the frig.
- Cut the dough in half.
- Roll into two 'rounds'-- 1/4 inch thickness.
- Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
- Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
- Bake at 375 degrees about 8- 10 minutes, until golden brown.
CROQUETAS DE JAMON (HAM CROQUETTES)
This is the way my aunt used to make croquetas, with bechamel - an old family and personal favorite. If you don't know what croquetas are, they are deep-fried treats about the length of your thumb and twice as wide. Variations of croquetas are famous around the world, but this recipe is Spanish (although it would truly be Spanish made with Serrano ham, but that's not the way my aunt made it). I used to eat several as a meal but generally these are served as tapas (appetizers/light lunch). These are perfect to throw in the lunch box too! Also, please don't be intimidated by the long list of directions, because in the end this is pretty simple to make. This is a great make-ahead dish too.
Provided by DisasterInTheKitchen
Categories Ham
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
- Add flour to melted butter and mix well with whisk.
- Add 1/2 cup milk to saucepan and increase heat to medium-high.
- Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
- Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
- Add minced ham and season lightly with salt (as ham is already salty).
- Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
- Refrigerate mixture at least 2 hours, but overnight is best.
- To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
- Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
- Heat oil in a large pan over medium to medium-high heat.
- Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
- After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
- Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
- I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
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