Free Recipe Creme Fraiche And Guava Pastry Squares

Recipe Type: H Recipes

Recipe Preparation: bake

Cooking Ingredients for Creme Fraiche And Guava Pastry Squares Recipe

2-1/4 c Cake flour
3/4 c Unsalted butter; cut into
-1/2 pieces
1 ts Sugar
1/4 ts Salt
6 tb Creme fraiche; (level
-tablespoons)
1/4 ts Vanilla
4 oz Guava paste; broken up
1/2 tb Lemon juice
1 Egg; lightly beaten

Creme Fraiche And Guava Pastry Squares Preparation

In a large mixing bowl, combine the flour, butter, sugar, and salt. With your fingertips, rub the mixture together, breaking up the butter, until the mixture has formed pea-sized crumbs. Add the creme fraiche and the vanilla and mix together just until a dough forms. Gather the dough into a ball and flatten it into a disk. Wrap the dough with plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 400 degrees. In a food processor, pulse the guava paste with the lemon juice until a smooth paste forms. On a lightly-floured surface, roll the pastry out to 1/4-inch thickness and cut out thirty 2- by 2-inch squares. Place 1/2 teaspoon of the guava paste in the center of each square. Dab a little beaten egg on the inside of one corner and on the outside of the opposing corner. Bring the two edges together until they meet and slightly overlap with the egg-dabbed surfaces together, covering most of the paste. Press lightly to seal. Transfer the squares to a lightly-oiled baking sheet and bake for about 25 minutes, or until the squares are just golden. Cool on racks and serve warm or at room temperature. This recipe yields 30 squares. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6249 broadcast 04-15-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 30

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