Fold the dough in half over the filling to create a rectangle. Transfer the squares to a parchment paper-lined baking sheet. Roll out one piece on a lightly floured surface to a 6-inch circle. Empanada Dough: 2 1/2 kilograms (5.51 pounds) all-purpose flour. 5 large eggs 2 ounces salt 1/2 cup milk 1 1/2 cups water 8 ounces (2 sticks) unsalted butter So good but a little fussy and trickier to pack for lunches which was one of my goals. Top with the cream cheese. Fold pastry in half, covering filling. Shape into 10 small patties. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese. Deselect All. Brush the pastry edges with some of the egg wash. Before returning the puffs to cover the guava and cream cheese, with the point of a knife, go ahead and add 2-3 slits to each square. Place 1 slice each of the guava paste and cream cheese on the left half of each square. Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. Dampen fingers with water and run them along the edges of each square. So I took that idea and transformed it into these easy, very portable thumbprint cookies. Top with 2 rounded tablespoons guava paste. CUT pastry dough into 10 equal pieces. Guava paste and cheese is a classic combination and one of my favorite uses of it, pastelitos, combines cream cheese and guava paste in a flaky turnover. Brush edges of pastry with water. Place 1 slice cream cheese on pastry circle, slightly off center.
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