Cheese Mantecaos Recipes

MANTECADAS RECIPE

Steps:

• Preheat oven to 400F. Place muffin paper liners in muffin pan.
• Sift together flour, baking powder and yeast in one medium size bowl, and set aside. Place egg and sugar in a large bowl and whisk until sugar has dissolved.
• Add milk and the flavoring of your choice (vanilla, orange essence plus orange zest) and mix.
• Incorporate the oil in a gentle stream and whisk again to form a homogenous mixture.
• Slowly stir in the dry ingredients plus the pinch of salt, mixing gently until you have a very uniform batter. Do not over mix. Let the batter rest for 15 minutes.
• With the help of a pitcher or a ladle, pour the batter into the already prepared muffin pan. Fill it up just a little bit bellow the edge. See picture above.
• Carefully place in the preheated oven and bake for 20 minutes. Remove from oven and cool for about 5 minutes on a cooling rack. They keep well for 2 to 3 days when stored in an airtight container.

CHEESE MANTECAOS

Steps:

• Preheat the oven to 400°F. Put the butter, cheese, flour, egg, salt, cayenne, and cumin into the bowl of a food processor and pulse, just until the mixture resembles coarse meal; do not over process. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency.)
• Form the mixture into 1-inch balls. Line the balls on a nonstick or lightly greased baking sheet, leaving 2 inches between them. Slightly flatten each ball with your fingers.
• Bake until the pastries puff and become golden brown, about 10 minutes. Cool completely on a wire rack, then garnish with paprika if you like and serve within a few hours.
• Omit the cumin and paprika; increase the cayenne to 1 teaspoon, or to taste.

SANS RIVAL

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
• Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
• To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
• Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
• On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.