On 29 Jul 2005 at 10:28, Jessy wrote:
> hi there uncle phaedrus,
> have you eaten malai kofta before? it can be made really well or
> really badly. the good kind has plenty of cheese in the koftas &
> plenty of spices. the bad kind has mostly potato in the koftas & not
> many spices. it's probably a complicated recipe to make - i have seen
> recipes where you coat the koftas in batter before deep-frying them,
> but don't know if this is really necessary. i'd love to find a really
> good recipe for these that's not impossibly difficult or complicated.
> thank you.
No, I have never had this. See below for four recipes. Only one has potatoes.
There is a lot of variety in malai kofta recipes.
1 lbs paneer
1/2 tbs All purpose flour
pinch of baking powder
3/4 cup cream
1 cup tomato sauce
2 tsp garlic & ginger paste
1 tbs khas-khas
8 pieces cashews
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garam masala
4 tbs oil
Oil for frying
Green coriander leaves for garnishing
Take paneer, baking powder & flour in a bowl and beat them until soften.
Make small balls and deep fry at high flame, and keep aside.
Heat 4 tbs oil in a pan and put chopped onion and fry until golden brown.
Add ginger-garlic paste to the above and mix.
Grind cashew & khas-khas and mix it to the above. Add tomato sauce and
cook for 5 minutes. Add turmeric powder, salt, sugar and 3/4 cup of water.
Cook for 10 minutes.
Leave 2 tbs cream aside and add rest to the above gravy.
Add garam masala and mix well. Pour gravy in serving pan.
When ready to server, add fried paneer balls to the gravy and garnish
with rest of the cream and coriander leaves.
100-150g of paneer
1.5-2 cups of cooked rice
A handful of cashew nuts
1 dessertspoon of raisins/sultanas
1 dessertspoon of desiccated coconut
1 small onion
1 or 2 tomatoes
2 cups of yohgurt
2 cups of water
A piece of root ginger
2 or 3 cloves of garlic
A piece of cinnamon bark
1 teaspoon of whole coriander seeds
1 teaspoon of whole black peppercorns
A third of a teaspoon of chilli powder
To make the koftas, first mash the rice using a potato masher or something
similar - even the base of a coffee jar will do. Crumble the paneer with
a fork and mix it with the mashed rice, coconut, raisins, a little salt
and half of the cashew nuts, broken or lightly chopped. Add just a little
yoghurt if the mixture seems too dry and mix everything well.
Leave to one side while you prepare the sauce.
Dry roast the whole spices and grind them with a pestle and mortar. Add the
chopped garlic, ginger and the remaining cashews and pound to a paste. Chop
the onion finely and fry in oil for a few minutes before adding the spice
paste. After another few minutes of frying, add the chopped tomato then a
few minutes later, the yoghurt, water, chili powder and some more salt.
When the liquid starts to boil, use your hands to form the kofta mix into
5 or 6 balls and lay them in the pan. Use a spoon to pour some of the sauce
over the koftas then turn the heat down very low and cover the pan. Simmer
for 20 to 25 minutes.
Boiled potatoes 2 no
Paneer 100 gms
Chopped green chilli 1 tbsp
Cornflour 1/4 cup
Oil for deep frying
Salt To taste
Onion paste 1 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Mawa/Milk powder 1/2 cup
Fresh cream 1/4 cup (optional)
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Tomato puree 1/2 cup
Red chilli powder 1 tsp
Oil 2 tbsp
Salt To taste
Grate boiled potatoes and paneer. Add chopped green chillies,
cornflour and salt. Mix well.
Divide the above mixture into 14-16 equal sized balls. Deep fry
in hot oil until slightly coloured. Keep aside. Now koftas are ready.
Heat oil in a pan. Add onion paste and cook for 8 minutes.
Add ginger-garlic paste, coriander powder, turmeric and salt. Cook
for a minute. Add tomato puree and chilli powder and cook on a medium
flame for 8-10 minutes. Add garam masala powder.
Dissolve mawa/milk powder in 1 1/2 cup of water and add to the gravy.
Bring it to a boil and simmer for five minutes on a slow flame. Add
the cream. Put the koftas in a serving dish and pour hot gravy on top.
250 grams paneer( cottage cheese)
1 teacup boiled green (fresh) peas
2 tablespoons plain flour
1/2 tspn baking powder
2 chopped green chillies
Oil for deep frying
Chopped Fresh Coriander
Grated fresh coconut
Salt to taste
4 large tomatoes
100 gms fresh cream(malai)
4 tbsp oil
1 tsp chilli powder
Salt to taste
(grind into paste)
1 large onion
5 cloves garlic
1 green chilli
2 tsp coriander seeds
1 tspn cumin seeds
1 small piece ginger
2 tblsp chopped coriander
1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, and salt.
3. Shape into small balls and deep fry in oil. Keep aside these koftas.
1. Cut the tomatoes into big pieces, add 4 teacups of water
and cook. When soft, prepare a soup by passing through a sieve.
2. Heat the oil in a vessel and fry the paste very well.
3. Add the peas and chillies and fry again for 1 minute.
4. Add the tomato soup, cream and salt and boil the gravy
for atleast 10 to 15 minutes.
Add Koftas to the gravy just before you serve.
On 29 Jul 2005 at 10:32, gus wrote:
> I was wondering if you could tell me how to dyhderate figs..thaqnk
> you so very much gus
Have a look at these sites:
Fig Drying 2
On 30 Jul 2005 at 16:45, Alice wrote:
> I am looking for a recipe for pickled or spiced figs. thanks, Alice
6 qts. figs (8 lbs.)
8 c. brown sugar
4 c. (5% acid) cider vinegar
7 sticks cinnamon
2 tsp. whole cloves
1 gal. water with 1 tbsp. salt
Wash figs, cover with salt water in 10 quart pot. Bring to boil,
simmer 15 minutes, uncovered, drain. Combine sugar, vinegar and
spices (tied in cheesecloth bag) in 5 quart pot, bring to boil.
Pour over figs and simmer uncovered for 1 hour. Pack loosely into 8
hot pint jars, cover with syrup, filling to 1/4 inch of jar top.
Adjust lids. Process in boiling water bath for 20 minutes. Start
to count processing time when water in canner returns to boiling.
Remove jars, seal. Makes 8 pints.
1 c. water
6 c. sugar
1 c. cider vinegar
Whole spices, cloves, stick of cinnamon
1 1/4 oz. pickling spices (in sm. cheesecloth bag)
Make syrup of water, sugar and cider vinegar. To prepare figs,
cover 3 quarts figs with 2 quarts boiling water and allow to stand
for 5 minutes. Drain figs. Boil in syrup for 3 days, 10 minutes
each day. Pack into sterilized jars; adjust lids and process in
boiling water bath for 10 minutes or process for 10 minutes in
10 lb. figs
5 lb. sugar
1 1/3 pt. cider vinegar
2 sticks cinnamon
2 tsp. ground cloves
1 pt. water
Soak figs overnight in enough water to cover figs; add 1/2 cup
soda on the first night. On the second day drain and peel figs.
Add all ingredients and cook 30 minutes. Let stand overnight. On
the third day reheat for 5 minutes and pack in sterilized jars and
On 30 Jul 2005 at 17:09, Cara wrote:
> Hey Mr. Phaedrus!
> Firstly, you site is amazing... I have found so many recipes that I
> could never ever get hold of!
> I have just come back from havana, and would really like to know the
> recipe for the famous cuban dish 'ropa vieja' (old clothes). I know
> that it is usually jerked beef with green peppers....and I have no
> idea what else, but the one i really enjoyed was made with lamb, and
> was very dry.(almost looked like it had been grated)I would be
> incredibly greatful if you could find that recipe for me as I have had
> no luck!
I could not find any ropa vieja recipes that specifically call for lamb.
All that I found called for beef. You could easily substitute, though.
See below for some recipes, all from Cuban sources.
ropa vieja de carnero
Ropa vieja means old clothes in Spanish. This meat is cooked, shredded like
rags, then briefly cooked again which gives it the Spanish name. Remember
that Cubans love peppers, both fiery ones and the green bell peppers.
2 medium onions
2 pounds falda - (skirt steak) or flank steak
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
2 tablespoons olive oil
2 garlic cloves, minced
2 ajecito chiles, minced
2 green bell peppers, chopped
1 cup fresh plum tomatoes, seeded and chopped
2 teaspoons dried oregano
1/2 teaspoon cumin
1/4 cup parsley, chopped
Quarter one of the two onions. Put in a 6 quart kettle with meat,
carrot, celery and bay leaf. Cover with water by 2 inches. Bring
to a simmer and cook, uncovered, for 1 1/2 to 2 hours. Skim frequently.
When meat is very tender, remove from broth. Set aside. Discard vegetables
and strain broth through a sieve. Return broth to heat, and boil to reduce
by half, about 20 - 30 minutes. When meat is cool, cut off any fat and pull
into shreds about 2 inches wide.
While broth is reducing, coarsely chop the second onion.
Heat oil in a large skillet. Over medium heat, cook onions, garlic, chiles
and green peppers until softened, about 10 minutes. Stir in 1 1/2 cups
reduced broth and tomatoes.
Cook for 15 - 20 minutes over medium heat. Stir in shredded meat, oregano,
parsley and cumin. Cook 10 - 15 minutes more.
Serve with white rice.
Serves: 4 - 6
In Spanish, the exact translation for ropa vieja is old clothes, because
this is how shredded beef looks. Ropa Vieja is a traditional Cuban dish.
A Traditional Ropa Vieja Recipe
3 1/2 pounds pot roast
salt and pepper to taste
1/4 cup olive oil, divided
1 cup of water
1 large onion, sliced
2 cloves of garlic, peeled and crushed
1 green bell pepper, chopped
1 cup of tomato sauce
1 teaspoon salt
2 bay leafs
1/2 cup of dry white wine
Rub the meat with the salt and pepper. In a large pot brown the meat
on all sides in a little bit of the olive oil. Add one cup of water.
Cover and simmer until the meat is tender, about 2 hours. If the pan
dries out during cooking add more water. When cooked, allow the meat
to cool in the pan, sitting in its own juices. When cool, shred the
meat with you fingers and set aside along with any remaining pan juices.
In the same pot heat the remaining olive oil and sauté the onion and
garlic, until the onion is translucent. Add the green pepper and sauté
some more. Add the remaining ingredients, including the shredded meat
and juices. Cover and simmer on low heat for 20 minutes.
Remove the bay leaves, they are a choking hazard and serve with rice or a salad.
A Somewhat Updated Ropa Vieja Recipe
2 pounds of skirt or flank steak
1 medium onion, cut in quarters
1 large onion, thinly sliced
3 cloves of garlic finely chopped
1 clove of garlic peeled and crushed
1 large green bell pepper
3 large ripe tomatoes finely chopped (about 1.5 pounds)
2 tablespoons dry sherry
2 bay leaves
2 tablespoon cumin
salt, pepper, hot sauce to taste
1/4 cup of olive oil
1/3 cup pimentos and capers for garnish
In a large stock pot place the meat. Add enough water to cover the meat.
Add the onion quarters, crushed garlic, and salt and pepper if desired.
Bring to a boil. Cover and reduce the heat to medium. Cook until the
meat is tender, about 75- 90 minutes.
When tender, place the meat on a plate and refrigerate until cool to the
Shred the meat with your fingers. If it doesn't come apart easily pound
it a few time with a meat mallet, and the next time you make this dish
cook the meat for a longer period of time.
In a LARGE skillet heat the olive oil. Over high heat, add the chopped
garlic and stir fry one minute or until lightly brown. Reduce the heat
to medium and add the sliced onion and green peppers. Stir fry until
tender, about 10 minutes.
Add the remaining ingredients except the meat. Raise the heat slightly
to a medium high and cook for about 25 minutes. Stir occasionally.
Remove the bay leaves, the little stalks are a choking hazard. Add the
shredded meat and continue to cook until the meat is heated, about 5 minutes.
Add the garnish if desired.
Serve with rice and beans.
On 30 Jul 2005 at 11:53, Dienna wrote:
> My mom loves pasteles and lives in Phoenix. She can not find them
> anywhere and would like to make them herself. Is it possible to get
> the recipe? Thank you Dienna
Dienna, the problem lies not in finding pasteles recipes, but in the
fact that there are so many kinds! "Pasteles" just means "pies". There
are many, many kinds of pasteles, some filled with meat fillings and
some filled with vegetable fillings and some filled with dessert fillings.
If someone asked you for a recipe for "pies", what would you say?
"What kind of pies?", of course!
Below are several pasteles recipes - some meat, some dessert. There are
several different kinds of each type. Hopefully, one of them is what your
Also, see these sites for instructions with pictures for making Puerto Rican
This is another traditional Puerto Rican recipe. Mamita makes them
often and stores them in the freezer. It is a Puerto Rican frozen
dinner. You make a huge batch up, and freeze them for later. She
sent some home with us in a cooler, after our trip to Puerto Rico.
This recipe calls for unripe green bananas. They can not be plaintains,
they must be normal bananas but VERY GREEN!!! If they are yellow at
all they are too sweet for the recipe. In Puerto Rico they just cut
them off the tree in the backyard. Here in the midwest, it is the
hardest ingredient for me to find.
1 1/4 lb taro root
3 lbs unripe (green) bananas
3/4 lb potatoes
1 green plantain
2 TBsp milk
1/4 cup annatto oil, plus extra to grease leaves
banana leaves, plantain leaves, parchment paper, or aluminum foil
Peel the vegetables and soak them in salted water for 5 minutes.
Drain and grate on the finest side of the grater. Add the milk,
oil and salt. Let the dough rest for at least an hour in the
refrigerator. (It is best if refrigerated overnight). Brush the
leaves or parchment paper with annatto oil. (preferably use the
leaves and then wrap in parchment paper when done - but leaves
are not easy to come by in the midwest, check the oriental stores).
Spread 1/2 cup of the dough onto the center of an 8" x 10" wrapper
in a rectangular shape. Place 2 TBsp of the filling in the middle
of the dough. Fold about 2 1/2 inches from the left side of the
leaf/wrapper. Fold twice more. Fold 2 1/2 in from the top and the
bottom. You should have a rectangle about 3 1/2 in wide and 6 1/2
in long. Tie with butcher's twine. Bring the water to a boil in a
large soup pot. Add the pasteles and bring to a boil again. Reduce
the heat and simmer for 45 minutes, turning the pasteles once. Remove
from the water. Cut the twine and remove the paper and leaves and
discard. Serve warm.
Pasteles De Yuca
3 packages frozen ground cassava (available at Latin Markets)
2 1/2 lbs. pork meat, cut in chunks, not larger than 1/2 inch cubes,
1/2 lb diced cured ham
1 cup Sofrito
15 chopped stuffed green olives
1/4 cup small capers, drained
1/4 cup raisins
1 cup tomato sauce
1 cup achiote oil
salt and pepper to taste
Drain carefully the ground cassava, taking out as much water as possible.
Add to the cassava the salt, pepper, annato oil and and more or less 1 cup
of the sauce from the stewed meat. The meat should be stewed with the cured
ham, sofrito, chopped olives, capers, raisins, tomato sauce, some olive oil,
some annato oil for additional color, salt and pepper to taste and some wine
for cooking. The resulting sauce will be used as flavoring to add to the
ground cassava. For the assembling and cooking process, use a
similar process as with the Pasteles de Arroz.
Pasteles De Arroz
3 cups rice
3 cups water
salt and pepper to taste
2 garlic cloves, peeled and finely sliced
1 onion chopped
1/2 cup tomato sauce
3 tb olive oil
chicken, pork or beef, cubed and stewed (braised)
banana leaves (or its substitution)
strings, to tie the pasteles
Sauté the rice with the olive oil, salt and pepper, garlic, onion and sauce.
You might add some chopped olives and pimentos if desired. Add the water or
chicken stock. Cook in medium high until the water evaporates and it begins
to form craters. Switch off the temperature.
Cut the banana leaves in rectangles, on top of a comfortable table (to assemble
the pasteles). Add a big cucharón of rice (serving spoon full of rice which is
still al dente, not fully cooked) on top of the banana leave, forming a smaller
rectangle. In the center of the rice, add a serving spoon full of the stew.
Then, you fold twice, very carefully, the PASTEL DE ARROZ, and tie it so that
both extremities are tied. Cook the PASTELES in a salted water pot for 45 minutes
to 1 hour. Once cooked, remove promptly from the water; remove the leaves and serve.
Pasteles De Masa
3/4 cup of achiote (annato seed)
1 1/2 cups olive extra virgin oil
15 pounds of boneless pork meat
1 1/4 cup of a good sofrito, including chunks of Jamon de cocinar and good cilantrillo
1 8oz can of tomato sauce
3 medium potatoes, peeled and cubed
1 /2 box of raisins
2 cups boiled Chickpeas
2 7oz cans of diced pimentos
3 tb salt
1 cup sherry vinegar
4 or 5 bay leaves.
(some cooks add sliced almonds)
Green Bananas Mix:
4 lbs yautía (taro roots)
20 lbs. Green bananas, peeled (racimo de guineos)
5 green plantains, peeled
3 tb salt
2 cups milk
1/2 cup of sauce from the cooked meat
8 packs of banana leaves (in Latin markets you can get a white paper that
might substitute the banana leaves)
Strings, to tie the pasteles.Pour the oil and annato in a saucepan or skillet
and cook at moderate temperature, for 15 or 20 minutes. The oil will be red
from the achiote. Strain the oil and discard the achiote seeds. Set the oil
aside for cooling. Wash the pork, if possible, with sour orange. Cut the pork
in chunks not larger than 1/2" cubes.
In a large pot, add 1/2 cup of the seasoned oil and the other ingredients
included under MEAT. Mix well and cook for at least 45 minutes. Set aside.
While the meat is cooking, peel the bananas, yautía and plantains (here is
where a family communal effort is very important) and put them in salt water.
This will prevent them from staining. Try to use rubber kitchen gloves for
the peeling process.
Grind the bananas, plantains and yautías. Do not grind too fine, since
this will ruin the mix. This can be done with the food processor or with
an old-fashioned meat-grinding machine. As the mix is being ground, place
the ground portions in commercial containers. Once all items are grounded,
add in the milk, 1 cup of seasoned oil, salt and 1/2 cup of the sauce from
the cooked meat. Mix well until all items are evenly distributed.
Clean and cut the banana leaves into approximately 12 inches rectangles.
On a table, assemble the pasteles. Place the banana leaves rectangle on
top of the table. Put 1 or 2 tb annato oil in the middle of the rectangle.
On top of the oil, place about 4 tb banana mix, well spread, forming a
smaller rectangle (5x8). Put 2 tb of the cooked meat mixture on top of
the banana mix, spreading it down the center lengthwise. Fold in half
widthwise. Fold in half once again. Fold in the end, taking care that by
folding you do not apply too much pressure and the mix oozes out. Tie the
pastele like a gift, so that both extremities are tied. Remember, do not
apply too much pressure. By this stage, you can stop and freeze as many
as you want.
Cook the pasteles in a big pot, in enough salted water to cover. Cook at
moderate high, and when the water boils, lower to moderate and cover.
Cook for another 45 minutes. If they are frozen, you will have to cook
them for more or less of 1 hour. Once cooked, remove promptly from the
water. Remove the leaves and serve.
Serves: 4 people
3/4 cup flour
4 tablespoons butter
2 tablespoons lard
1 3/4 tablespoons water
1/2 tsp salt
Put flour into a bowl and cut in butter and lard until the mixture
resembles coarse meal. Add three fourths of the water and the salt.
Mix to form a soft dough, adding more water if needed. Form into
a flat cake and wrap in plastic. Chill at least 20 minutes. Roll
dough out to 1/16 inch thickness. Cut into circles. Spoon desired
filling onto dough circles, fold to form half-moon shapes. Bake at
400 for about 20 minutes.
Pasteles can be filled with roasted vegetables, meats, or fruits.
From the Kitchen of: Laura Robley
5 lbs. pork
1/2 c. achoite oil
6 cloves garlic, mashed
2 Tbs. oregano leaves
salt, to taste
black pepper, to taste
2 (8 oz.) cans tomato sauce
1 round onion, diced
3 bunches green onions, sliced small
4 bunches cilantro, chopped
2 can ripe olives, drained
4-6 Hawaiian chili peppers, mashed
monosodium glutamate (optional)
The Meat Mixture
Cut the pork into small pieces. Place about two tablespoons of achiote
oil into a large pot. Add the cut pork into pot and sauté. Add the
garlic, oregano, salt and black pepper. Cook until it starts to try.
Add the tomato sauce. Cook for 10 minutes. Add all the vegetables
and simmer for 45 minutes. Add the olives and chili peppers. Simmer
for 15 minutes longer. Adjust seasonings. Makes 50 pasteles.
Note: Be careful you don not put in too much chili pepper. Add a
little at a time.
The Banana Mixture (Masa)
50 green Chinese, Williams or Bluefield bananas
salt, to taste
1-2 c. achiote oil, or enough to make a rich orange/red color in the masa
Peel the bananas and drop each one into a pail of water so the bananas do
not turn dark. When all of the bananas are peeled, grate each banana on
a fine grater, into a large plastic bowl. When all of the bananas are
grated, add the salt and achiote oil. Mix completely. Taste to see if
there is enough salt. Set this aside.
Ti Leaf Preparation
Debone each leaf. Wash and dry each one. Run each leaf across a red hot
electric grill or flame of a gas stove to make the leaf soft and pliable,
being sure not to burn the leaves (it makes holes). Optional: 12 x 12
inch square of aluminum foil or cleaned and softened banana leaves.
To Make The Pasteles
Lay two leaves half way on top of each other. Put a spoonful of achiote
oil on the leaf; place about half of a cup of the masa on the oil and
spread out with back of spoon. Place two tablespoonfuls of the meat
mixture in the middle of the masa. Fold each short end, one on top of
the other, and do the same with the sides, being sure the food does not
leak out. Tie with string. If all else fails, use foil, sealing all
ends well. Each "packet" should be oblong in shape.
To Cook The Pasteles
Steam or boil for one and one-half to two hours.
Note: After being wrapped, the pasteles can be frozen for later use.
There is no need to thaw it first...just time the cooking after the
water starts to boil.
Pasteles De Olla (Pot Pastele)
Prepare the meat mixture for pasteles. Prepare the banana mixture (masa).
In a large Teflon coated saucepot, add the masa to the meat mixture. Cook
this on medium heat for half an hour, then on low for the remainder of the
time it takes to cook the pasteles, usually two to three hours. Slow cooking
is better so it does not burn. Stir every 15 minutes for the first hour then
every half an hour until done.
Note: The ratio should be one cup meat mixture to two cups masa, but if you
want more meat, make the ratio
Pasteles de Cacao (Cocoa Cakes)
1/2 cup butter
1 cup granulated sugar
3/4 cup cocoa
1 1/2 cups flour
3 teaspoons baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla extract
Beat butter until creamy. Gradually add sugar, beating until mixture is
light and fluffy. Add eggs, one at a time, beating well. Sift together
cocoa, flour, baking powder and salt. Add dry ingredients alternately
with milk until thoroughly mixed. Mix in vanilla extract. Spoon batter
into greased and floured muffin tins. Fill two-thirds full. Bake at 375
degrees F until cake tester comes out clean, about 20 minutes. Do not
over-bake. Remove cakes from tins and cool on wire racks.
Serve warm or cold.
Pasteles -Argentinean Caramel Filled Crescents
3 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
7 tablespoons ice water
2 tablespoons milk
25 individually wrapped caramels, unwrapped
1/2 cup flaked coconut
1 tablespoon water
In a large bowl, stir together the flour, confectioners' sugar,
baking powder, and salt. Cut in the butter with a pastry blender
or by hand until mixture forms pea sized lumps. Add ice water,
1 tablespoon at a time; tossing the mixture with a fork until dough
comes together. Divide dough into 2 pieces, cover, and refrigerate
for at least 1 hour.
In a small saucepan, combine the caramels and milk over low heat,
Stir in the coconut, remove from heat, and allow to cool.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
On a lightly floured surface, roll out dough to 1/8 inch thickness.
Cut out circles with a 3 inch round cookie cutter. Beat the egg and
1 tablespoon of water together in a cup.
Moisten the edge of the cookie round with the egg mixture, and place
1/2 teaspoon of the caramel mixture in the center. Fold the circle
over in half and press the edges with a fork to seal.
Place the cookies onto the prepared baking sheet and brush the tops
with the egg mixture. With a knife cut three slits across the top of
each cookie. Bake 15 to 20 minutes, until golden brown. Remove cookies
to wire racks to cool. Store at room temperature. These cookies do not
Pasteles de Guayaba: Guava Pastries
1 pound cream cheese
1 pound butter, softened
1 pound flour
1 1/2 pounds guava paste
Sugar, for sprinkling
Blend the cream cheese, butter and flour until well mixed. Wrap in
plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Roll out the dough into a 1/4-inch thick square. Cut the rolled dough
into 16 to 20 squares.
A little off center of each square, place 1 tablespoon guava paste.
Fold the dough over the guava paste, forming a triangle. Press the
edges shut. Place the pasteles onto a cookie sheet and sprinkle them
with a thin layer of sugar.
Bake until the pasteles are evenly browned, about 25 minutes.
On 30 Jul 2005 at 21:51, Dienna wrote:
> Dear the son of "mamaita,"
> My mom is sooooo happy. It is the Puerto Rican pork or chicken type.
> Even though she lacks the confidence to think she can make them as
> well as the ones she had in New York, she will probably give it a try.
> She would love to pay someone to make them for her but here in
> Phoenix it is very hard to find. Do you know of anyone who would make
> them and ship them to her? She would pay a good and fair amount.
> Well, me and my mamaita say thank you very much!!!!
> All the love and good eating to you and your family
I found two places on the Internet that ship pasteles anywhere in the country.
Mamaita's son Phaed