guava cream cheese cookies
Fold the dough in half over the filling to create a rectangle. Top with 2 rounded tablespoons guava paste. Shape into 10 small patties. CUT pastry dough into 10 equal pieces. 5 large eggs 2 ounces salt 1/2 cup milk 1 1/2 cups water 8 ounces (2 sticks) unsalted butter Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese. Transfer the squares to a parchment paper-lined baking sheet. Brush edges of pastry with water. Fold pastry in half, covering filling. Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. Roll out one piece on a lightly floured surface to a 6-inch circle. 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. Deselect All. So good but a little fussy and trickier to pack for lunches which was one of my goals. Top with the cream cheese. Place 1 slice cream cheese on pastry circle, slightly off center. 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. Empanada Dough: 2 1/2 kilograms (5.51 pounds) all-purpose flour. Brush the pastry edges with some of the egg wash. On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. 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. Place 1 slice each of the guava paste and cream cheese on the left half of each square.
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