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Rating: 4.19 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Argentinean caramel-filled crescents. A sweet treat that's worth the effort.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small saucepan, combine the caramels and milk over low heat, stirring constantly. 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 freeze well.

Nutrition Facts

185 calories; protein 2.5g; carbohydrates 23.4g; fat 9.3g; cholesterol 28.9mg; sodium 133.1mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2008
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 More
(84)

Most helpful critical review

Rating: 3 stars
05/29/2009
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! Read More
(6)
21 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/11/2008
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 More
(84)
Rating: 5 stars
07/15/2003
This recipe is great..My 12 year old daughter was able to follow it and produce these magnificent pastry treats Read More
(27)
Rating: 5 stars
11/30/2008
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. Read More
(22)
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Rating: 5 stars
11/18/2003
I ended up needed more caramel than the recipe called for but overall a great recipe! Everyone in my Spanish class loved them:) Read More
(13)
Rating: 5 stars
05/04/2008
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! Read More
(7)
Rating: 5 stars
05/03/2007
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. Read More
(6)
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Rating: 3 stars
05/29/2009
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! Read More
(6)
Rating: 4 stars
01/01/2009
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! Read More
(6)
Rating: 5 stars
12/31/2008
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. Read More
(5)