Cangrejitos (Filled Crescent Pastries)

posted by Leslie in AK 07-15-98 11:34 AM

Cangrejitos(Filled Crescent Pastries)
From: The Meades
Date: Mon, 8 Apr 1996 18:23:30 -0400

Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban Pastry Pork & Ham

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese -- 3 (3 oz.) packages
1 stick butter -- salted to taste

2 cups ham (or chorizo) -- finely ground

For brushing turnovers:
1 large egg beaten lightly with 1/4 tsp. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and butter together until well blended. Add the flour mixture and mix with your fingers or a pastry blender until smooth. Cover and refrigerate at least 30 minutes.

Preheat the oven to 400 deg. and lightly flour your work surface. Divide the dough into 4 balls and, working with one ball at a time, with floured rolling pin roll out the dough 1/8 inch thick.

Cut the dough into 3-inch squares, then cut them in half, into triangles and place a teaspoonful of filling in the center of each triangle. Gently roll up the dough from the base of the triangle to the tip, curving the ends slightly toward the center, to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time and reheated in a 250 deg. oven for 4 to 6 minutes.

Notes : "These savory pastries are the Cuban forerunners of today's croissant sandwiches. They are immensely popular and are served at every celebration, usually filled with ground ham or chorizo."

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line