Pasteltios De Boda Recipes

PASTELITOS DE BODA

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly. , Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight. , Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar.

GRACE HSUI

Steps:

• Dough:Grind the flour and pecans together until the nuts are finely chopped.Cream the butter and sugar together, and add the extracts. Mix well.Add the dry ingredients to the butter mixture, and mix until just combined. Chill the dough in the refrigerator for 1-2 hours.Set the oven to 350°F (177°C). Scoop the dough into tablespoon-size rounds, set them on cookie sheets, and bake for 15 minutes.Place the cookies onto a cooling rack for 5-10 minutes before beginning to coat them in sugar.
• Coating:Pour the sugar into a large mixing bowl, and gently place a few cookies at a time into the sugar. Roll the wedding cakes around to cover, then place them back onto the cooling rack. Repeat a second time to get a good coating.Cool completely before eating and storing.

ITALIAN BRIDE'S PECAN COOKIES (PASTELITOS DE BODA)

Steps:

• Preheat the oven to 350°F In a bowl sift together the flour, 1/2 cup of the confectioners' sugar, the pecans and a pinch of salt, stir in the vanilla, and blend in the butter until the mixture is combined well.
• Scoop out rounded tablespoons of the mixture, form them into 1/4-inch-thick rounds. Bake for 10 to 12 minutes, or until they are golden around the edges.
• Transfer the cookies to racks, let them cool slightly, and sift the additional confectioners' sugar over them.

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!

PASTELITOS DE QUESO AS MADE BY VIVIAN HERNANDEZ-JACKSON RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• Sprinkle 1½ cups (300 G) sugar onto a clean surface, about 5 inches larger all around than the sheet of puff pastry.
• Place the puff pastry over the sugar and sprinkle the remaining 1½ cups (300 G) sugar on top.
• Gently press the sugar into the dough, then use a rolling pin to roll out the pastry to a 24 x 14-inch rectangle.
• Using a knife or pizza cutter, cut the pastry into 9 equal squares.
• Add the cream cheese to a piping bag fitted with a ¾-inch round tip.
• Pipe the cream cheese diagonally onto the center of each pastry square.
• Bring one corner of the dough diagonally over the cream cheese to meet the opposite corner, then roll up into a log. Divide the pastelitos between the prepared baking sheets, making sure the seams are on the bottom so the pastelitos do not unroll during baking.
• Bake the pastelitos for 30-35 minutes, until golden brown and puffed. Remove from the oven and transfer to a plate to cool completely before serving.
• Enjoy!

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

MIAMI GUAVA PASTRIES (PASTELITOS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet.
• Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet.
• Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes.
• Mix guava paste and jam together in a bowl until smooth.
• Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.