POSTRE DE QUESO CREMA Y GUAYABA
Provided by My Food and Family
Categories Casa
Time 4h
Yield 12 porciones de 1/2 taza cada una
Number Of Ingredients 5
Steps:
- Escurre los cascos de guayaba y pon el líquido dentro de una taza medidora con capacidad para 2 tazas; reserva el líquido. De así desearlo, reserva 2 de los cascos de guayaba a fin de utilizarlos más adelante a modo de decoración. Pica el resto de los cascos; resérvalos.
- Vierte el agua hirviendo sobre la gelatina en polvo dentro de un tazón mediano y revuelve durante 2 minutos por lo menos o hasta que se disuelva por completo. Agrégale al líquido que reservaste los cubitos de hielo que sean necesarios para obtener 2 tazas. Agrégaselas a la gelatina; revuelve el hielo hasta que se derrita por completo. Mide 1 taza de la gelatina y ponla a un lado a temperatura ambiente.
- Refrigera el resto de la gelatina por 30 minutos o hasta que espese un poco (como la consistencia de claras de huevo sin batir). Incorpora con cuidado la guayaba que picaste. Vierte esto en una fuente para servir con capacidad para 1-1/2 cuartillo; refrigera la gelatina por 10 minutos.
- Coloca el queso crema en un tazón mediano. Agrega poco a poco la taza de gelatina que reservaste, batiéndola con un batidor de varillas hasta que quede bien mezclada. Utiliza una cuchara para poner la mezcla de queso crema sobre la gelatina de la fuente para servir. Refrigérala durante 3 horas por lo menos o hasta que cuaje. Justo antes de servir, complétala con los cascos de guayaba que reservaste. Guarda en el refrigerador el postre que sobre.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESECAKE PHILADELPHIA DE GUAYABA EN 3 PASOS
Este postre está pensado especialmente para nosotros los latinos. ¡Quién hubiera pensado que la guayaba sabría tan bien en un cheesecake!
Provided by My Food and Family
Categories Cocina internacional
Time 4h50m
Yield 8 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 350°F.
- Bate bien el queso crema, el dulce de guayaba, el azúcar y la vainilla en un tazón grande con una batidora eléctrica a velocidad media. Agrega los huevos; bátelos sólo hasta mezclarlos.
- Vierte el batido en la base del pastel.
- Hornéalo durante 40 min. o hasta que el centro esté casi firme. Déjalo enfriar. Refrigéralo 3 horas.
Nutrition Facts : Calories 390, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)
Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste - an embodiment of tropical Caribbean flavor - and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York's historic Puerto Rican enclave where I lived for some time, I discovered Valencia Bakery on East 103rd Street, which made a bite-size version with a generous amount of confectioners' sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.
Provided by Von Diaz
Categories snack, finger foods, pastries, dessert, side dish
Time 1h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Set out puff pastry to thaw for 40 minutes at room temperature.
- Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you're cutting the puff pastry.) Heat oven to 400 degrees.
- Prepare your egg wash by whisking egg and milk together. Keep it handy.
- Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.
- Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It's OK if you don't do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don't worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)
- Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.
- Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.
- Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)
- Once they've cooled, sprinkle with confectioners' sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.
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