Argentinean caramel-filled crescents. A sweet treat that's worth the effort.
It turned out way better than i thought it would. A really good shorcut, though, is instead of making the dough, just buy the pre-made pie crust dough (Pillsbury). It shaves off at least 2 hours and cuts out some of the sugar! A big hit at school!
Read MoreThis is a great idea...but I found that even if you only use 1 tsp of filling, it still leaks out! So what you end up eating is basically just pastry. I think I would bake solid pastry wedges and serve it with the warm caramel sauce as a dip...that way you can taste the caramel!
Read MoreIt turned out way better than i thought it would. A really good shorcut, though, is instead of making the dough, just buy the pre-made pie crust dough (Pillsbury). It shaves off at least 2 hours and cuts out some of the sugar! A big hit at school!
This recipe is great..My 12 year old daughter was able to follow it and produce these magnificent pastry treats
My family was really amazed at this recipe. 5 stars for the taste. But don`t put too much filling on the dough (do as the recipe says - 1/2 teaspoon). I put much and the filling flew out from some pasteles and they didn`t look beautiful.
I ended up needed more caramel than the recipe called for but overall a great recipe! Everyone in my Spanish class loved them :)
I doubled this recipe and ended up having a lot of caramel left over. The pasteles were very good. They tended to overflow a little bit. My class loved them, many people asked for seconds and others asked for the recipe!
This recipe was awesome! You may need more caramel pieces, and the recipe takes a little time, but it is definitely worth it. They are a great addition to a spanish styled theme feast.
The dough for these cookies was a little like pastry/pie dough and was delicious; not overly sweet and very easy to work with, though I did have to use my kitchenaid to blend it. I am an experienced baker and I just couldn't get this to come together by hand with a pastry blender and didn't want to add more moisture. So after working it by hand for a while and still having a lot of crumb, I threw it in the mixer bowl on medium speed for less than 30 seconds and it came together. I was a total idiot and forgot the coconut for the filling as I was making these (that's what you get for baking Christmas cookies for 14 hours straight) and I think I would have appreciated the viscosity it would have added to the filling. I sealed my edges TIGHTLY and still I had some leakage with some of the cookies. However, they are very tasty, and they're lovely to boot. A very nice addition to my cookie trays and I will make them again next year WITH the coconut!
This is a great idea...but I found that even if you only use 1 tsp of filling, it still leaks out! So what you end up eating is basically just pastry. I think I would bake solid pastry wedges and serve it with the warm caramel sauce as a dip...that way you can taste the caramel!
I wanted to like these more than I did. I'm sure these take practice, but mine were a mess. There was too much caramel filling which was kinda hard to work with, my dough-to-filling ratio wasn't any good, my filling ran out of the cookies, and the baked dough seemed really dry. I think I overworked it. I think this would be a good recipe to practice, but I didn't enjoy them much myself.
Surprisingly not too difficult ... they have a light flavor, not overly sweet ... I ended up with too much caramel as well, and when I overstuffed them the caramel leaked a bit and made crispy edges, but they tasted excellent and still looked cute and dainty.
super good, but definitely not an Argentinean food. Caramel? Dulce de Leche is where it's at!
