Cangrejitos (filled crescent pastries)

Yield: 24 servings

Measure 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

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

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