Recipe courtesy of Enrique Reyes
Show: Eden Eats
Print
Total:
3 hr 25 min
Active:
1 hr 25 min
Yield:
50 small pastries
Level:
Intermediate

Ingredients

  • 5 pounds high-gluten flour (bread flour), plus more for dusting
  • 1 1/2 liters water
  • 4 ounces pork lard
  • 1 1/2 ounces salt
  • 2 1/2 pounds margarine, cut into 1-inch cubes
  • 1 cup sugar
  • 13 1/4 ounces cream cheese
  • Cafe con leche, for serving

Directions

Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.

Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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