-----------------------------------DOUGH-----------------------------------
1 1/2 c All-purpose flour
1 1/2 ts Salt
1 tb Sugar
9 oz Cream cheese; (3 -3 oz. pack
1 Butter; salted to taste
----------------------------------FILLING----------------------------------
2 c Ham; finely ground
(or chorizo)
---------------------------FOR BRUSHING TURNOVERS---------------------------
1 lg Egg
Beaten lightly with 1/4 t. w
Recipe by: "Memories of a Cuban Kitchen" by Mary
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 and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a 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 tespoonful 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 oven for 4 to 6 minutes.
