Pastel De Queso Con Membrillo Picosito Recipes

PASTELES DE QUESO RECIPE BY TASTY

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!

PASTELITODE DE QUESO: CUBAN PUFF PASTRY WITH CREAM CHEESE

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.

BOCA NEGRA PICOSITO CON SALSA DULCE DE TOMATILLO

Steps:

• Preheat the oven to 325°F. Butter the bottom and sides of eight 4-ounce ramekins or one 9-inch cake pan (not a springform pan) and dust with sugar, tapping out the excess.
• TO MAKE THE CAKES, remove the stems, seeds, and veins of the chiles and toast them flat in a hot skillet over medium heat for 2 to 3 minutes until fragrant, flipping them so they don't burn. Transfer to a bowl, cover with very hot water, and let soak until softened, 20 to 30 minutes. Drain, reserve the liquid, and purée the chiles in a blender or food processor, adding a bit of the liquid as needed to form a smooth paste. Press through a fine-mesh sieve if the paste isn't completely smooth. You will only need 1 1/2 tablespoons of the paste, but you can freeze the rest for later use.
• Place the chocolate in a large heatproof bowl. Combine the orange juice and sugar in a small pot over medium heat and cook, stirring, until the sugar has dissolved. Pour over the chocolate and stir until melted and combined. (I like to use a whisk, but don't beat it, simply stir.) Add the butter, little by little, and stir until melted. Whisk in the eggs, one at a time, then add 1 1/2 tablespoons chipotle paste and the flour and salt, stirring until smooth. Pour into the prepared ramekins.
• Place the ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding. Carefully pour hot water to fill three-fourths of the way up the sides. Bake until a thin, crusty layer forms on top and the cakes are set, 40 to 45 minutes. If using a cake pan it should take 50 to 55 minutes to bake. Remove the baking dish from the oven and remove the ramekins with a towel or tongs. Let cool for 10 minutes. Meanwhile, make the sauce.
• TO MAKE THE TOMATILLO SAUCE, remove the husks from the tomatillos, rinse them under cold water, dry with a towel, and coarsely chop them. Put them in a pot, scrape the vanilla bean into the pot and add the pod, and add the piloncillo, water, sugar, and canela. Cook over medium heat, stirring from time to time, until the tomatillos are very tender, 15 to 20 minutes. Remove and discard the vanilla pod and canela. Transfer to a food processor and purée to the desired consistency (completely smooth or a bit chunky). Let cool. (This can be made up to a week in advance and stored in the refrigerator in an airtight container. If it is too thick, add a bit of water until it is a pourable consistency.) Serve slightly warm or at room temperature.
• To unmold the cakes, dip a small, sharp knife into hot water, dry it quickly, and run it around the edges. Dip the bottom of the ramekins or cake pan into very hot water for about 1 minute (a bit longer if using a cake pan) and unmold onto plates. Be careful because they are fragile and will be difficult to move once they are unmolded. Chill in the refrigerator for at least 40 minutes if using ramekins, 1 hour if using a cake pan.
• To slice the cake, dip a sharp knife into very hot water and quickly dry with a towel between each slice (this will make nice clean edges). Serve the unmolded cakes at room temperature with sauce on the side.