Cangrejitos (filled crescent pastries)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 9 | ounces | Cream cheese -- (3 -3 oz. |
| Packages) | ||
| 1 | Stick butter -- salted to | |
| Taste | ||
| 2 | cups | Ham -- finely ground |
| (or chorizo) | ||
| 1 | large | Egg, beaten lightly with 1/4 tsp. water |
Directions
DOUGH
FILLING
FOR BRUSHING TURNOVERS
Sift the flour, then sift it again with the salt and sugar, and set aside. In a large bowl, using a hand or electric mixer, cream the cheese and butter together until well blended. Add the flour mixture and mix with your fingers or a pastry blenderuntil smooth. Cover and refrigerate at least 30 minutes. Preheat the oven to 400° and lightly flour your work surface. Divide the dough into 4 balls and, working with one ball at a time, with a floured rolling pin roll out the dough ⅛ inch thick. Cut the dough into 3-inch squares, then cut them in half, int Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time andreheated in a 250° oven for 4 to 6 minutes.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia