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Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings. [1] Traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. The sweet fillings are made with sweetened fruit pulps.
La Segunda Central Bakery is a purveyor of Cuban bread, pastries, and other baked goods in the historic neighborhood of Ybor City in Tampa, Florida. It was founded in 1915 as part of a co-op of three bakeries in the Ybor City area: La Primera, La Segunda and La Tercera (literally the First, the Second, and the Third).
Quesito is one of the most popular pastries in Puerto Rico. The origin of this pastry is unclear but exact recipes are found all over Latin America and the Caribbean. Cream cheese is whipped with vanilla and sugar, guava paste or jam can be added and is a favorite in Latin America and Caribbean.
Pastries on display at a bakery (boulangerie) in Lille, France Pastries from a bakery in Montreal, Quebec. A pâtisserie (French:), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French, the word pâtisserie also denotes a pastry as well as pastry-making.
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
The empanada resembles savory pastries found in many other cultures, such as the molote, pirozhki, [51] calzone, [51] samosa, [51] [52] knish, [51] [52] kreatopitakia, [51] khuushuur, Jamaican patty and pasty. [52] In most Malay-speaking countries in Southeast Asia, the pastry is commonly called epok-epok or karipap (English: curry puff).
Cuban bread is the necessary base for a "Cuban sandwich" (sometimes called a "sandwich mixto"). [14] [15] [16] It can also be served as a simple breakfast, especially toasted and pressed with butter and served alongside (and perhaps dunked into) a hot mug of cafe con leche (strong dark-roasted Cuban coffee with scalded milk).
Cuban picadillo is made with ground beef and includes bell pepper or ají cachucha, onions, garlic, oregano, cumin, bay leaf, tomato sauce, olives, and capers, and is usually sauteed in olive oil and white wine. Raisins are a traditional ingredient, but are often omitted according to taste.