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Pastelitos de hoja consist of a pastry made from a dough made from eggs, flour, salt, baking soda, margarine (in order to be pareve in accordance with kashrut).This dough is then rolled out and filled with a filling made from ground beef, onions, parsley, bay leaves and spices such as turmeric, ground nutmeg.
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.
The dough may have a yellow color when toasted due to the addition of annatto. The fillings are very diverse, with the most conventional being cheese, shredded beef , chicken, cazón ( school shark ) in the Margaritan Island region especially, [ 47 ] [ 48 ] ham, black beans and cheese (commonly called dominó ) and even combinations of mollusks.
Grandpa breaks of nickel-size pieces of dough, rolls them in cinnamon sugar (he likes a 2 to 1 ratio of sugar to cinnamon) and bakes them at 350° for 12 minutes. They're small cookies, but are ...
La Rosa was also known for their pastelitos de salchichas, French sandwiches and mini sandwiches on sliced bread, which until the mid-1990s were a mainstay on the menu at parties in Miami. Those ...
The pockets of pastry dough are filled with jicama, taro, cabbage, carrots, onions, and shiitake mushrooms for an elegant plant-based hors d'oeuvre.
Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [67] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [68] [69] Nunt: Jewish
The dough is tinted with annatto oil. (Cassava or yucca "pasteles" dough only has yucca, coconut milk , and annatto oil in the mix.) Each "pastel" is wrapped in plantain leaf , tied in pairs with a string (the pair is called a "yunta"), boiled, and then unwrapped and served, typically with yellow rice with pigeon peas .