Pizza Pastel Cubano Recipes

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CUBAN PASTELITO DE GUAYABA



CUBAN PASTELITO de GUAYABA image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 16 Pieces

Number Of Ingredients 7

2 (16-ounce) cans Guava shells in syrup
4 ounces water, plus more as needed for moisture
12 ounces unsweetened butter or lard
1/2 teaspoon salt
1 pound all-purpose flour
1 egg, beaten with 1 ounce of water
1 ounce simple syrup (equal amount water and sugar, heated until sugar dissolves)

Steps:

  • In a blender or food processor, add all guava shells and half the syrup from one can. Process until it reaches a smooth consistency. Put puree in a medium saucepan and cook at low heat until reduced to a very thick consistency. Let guava cool and then fill into pastry bag. In a medium mixing bowl, add 4 ounces of water, 2 ounces of butter, and salt and mix until smooth. Then add flour and work well until all ingredients are incorporated. Continue to add water, a little at a time, working the dough until a medium-hard consistency is reached. Form dough into a ball and let rest for 15 minutes. Roll the dough into a flat square, about 1/2-inch thick.
  • Place the remaining butter in the middle of square and pat down by hand to form a square about one-half the size of the dough square. Fold over the 4 corners of the dough, 1 at a time, overlapping each other so that a sealed envelope is formed enclosing the butter. Dust with flour and roll out to form a rectangle about 1/4-inch thick. Now fold 1/3 of the rectangle dough towards the middle and the remaining 1/3 over those 2. Let dough rest for 15 minutes. Now repeat process above of rolling out and folding in 3, 2 more times, resting 15 minutes between each.
  • Preheat the oven to 350 degrees F.
  • Roll out a final time into a rectangle and fold 1/4of the dough on each side to the middle and then fold 1 more time down the middle to form 4 flaps in the fold. Let rest for 15 minutes. Roll out to a rectangle to about 1/8-inch thick. With a knife, cut the flattened dough into a 4-inch wide strip by length of your baking sheet. Lay strip on sheet pan lined with waxed paper and put filling lengthwise in the middle in continuous stream about 3/4-inch in diameter. Spray edges of strips with water and cover with another 4-inch strip of dough the same size as bottom. Press the edges together by hand very softly all the way around. Brush top with egg wash and bake for 35 minutes. Remove from oven and brush with a simple syrup over the top and bake for another 5 to 7 minutes. Remove from oven and cut crosswise into 16 pieces.

CUBAN PIZZA



Cuban Pizza image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 1 pizza

Number Of Ingredients 29

1 pound whole-grain flour, plus more for dusting
10 ounces very cold water
2 teaspoons active dry yeast
1 tablespoon sea salt
1/2 cup orange juice
1/2 cup diced white onion
1/4 cup whole garlic cloves
1/4 cup fresh lemon juice
1/4 cup lime juice
1/8 cup dried oregano
1 1/2 tablespoons toasted ground cumin
5 1/2 tablespoons kosher salt
1 tablespoon toasted and ground black peppercorns
1/8 cup extra-virgin olive oil
One 5-pound pork butt
2 English cucumbers
2 fresh dill sprigs, minced
2 cups white distilled vinegar
2 tablespoons salt
1/4 teaspoon ground turmeric
2 teaspoons toasted black peppercorns
1 1/2 teaspoons toasted mustard seeds
4 garlic cloves, crushed
1/2 cup ice
Oil, for oiling dough
150 grams 50/50 shredded mozzarella and provolone blend
100 grams shaved ham
1 cup mayonnaise
1 cup yellow mustard, preferably French's

Steps:

  • For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
  • Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
  • For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
  • Preheat the oven to 250 degrees F.
  • Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
  • For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
  • Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
  • For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
  • Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
  • Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
  • Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.

CUBAN PIZZA



Cuban Pizza image

This is the most delicious homemade pizza I've eaten. It's a borrowed recipe I tweaked to make lower sodium. It is versatile. It makes a lot of sauce, so you can either make the whole lot or you can make a couple of pizzas and freeze the remaining sauce and use when you are short on time. You can use whatever cheeses and toppings you want in whatever amounts you want. It's really a recipe that is "add to taste." It can be spicy or not. It might take a little work to make the sauce, but it's well worth it!!!

Provided by alcomene

Categories     Onions

Time 1h45m

Yield 8-10 pizzas, 80-100 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
2 tablespoons diced garlic
1 medium onion (I used white)
6 ounces tomato paste (I used Contadina roasted garlic flavor)
22 ounces no-salt-added tomato sauce
1 bay leaf
1/2 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt (you can lessen or omit for low sodium)
1/4 teaspoon pepper
1 1/4 tablespoons brown sugar (can use substitute)
10 ounces Cotija cheese
5 lbs other cheese (I used part-skim mozzarella, cheddar, and a pizza or fiesta mix)
4 -6 prepared pizza crust (any kind you prefer)
unsalted butter (or margarine)
2 tablespoons masa corn flour (can use all-purpose if can't find masa)
12 ounces mild enchilada sauce
12 ounces low sodium beef broth

Steps:

  • Saute onion in olive oil for about 4 minutes on med-high heat, you can add more oil to coat onions well.
  • Add garlic and cook for additional 3 minutes.
  • Add tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar.
  • Simmer uncovered on med-low for 30 minutes or until thick. Watch out for splattering and stir frequently.
  • (Here, you can chose to refrigerate the sauce overnight or use it immediately).
  • (Optional).
  • To make this pizza with a more authentic Latin taste, you can make a roux:.
  • Saute flour in 2 T of butter until lightly golden.
  • Add can of enchilada sauce.
  • You may chose to add cumin, garlic, brown sugar, and beef broth to taste.
  • Simmer this at med-low until thickened.
  • Mix into pizza sauce a little at a time to taste (the more you add, the spicier it will be).
  • Spray olive oil spray on tops of pizza crusts.
  • Add about 1/2 cup sauce to pizza (be careful to not add too much).
  • Crumble some cojita cheese and add about 1/2 cup of other cheeses.
  • Add any other toppings such as peperoni or Canadian bacon.
  • Top with more cheese and bake as directed for whatever type of crust you have.
  • Enjoy!

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