Pastelitos
I made two batches of pastelitos this weekend. On Saturday I made some peach and golden raisin pastelitos that were quickly devoured while on a drive looking for acreage in the valley.
I used frozen uncooked peaches, which I stewed with sugar and golden raisins. Nathan mashed it all up with the potato masher, which left the mixture pretty chunky.
I mixed up the pastelito dough in a big bowl. The dough is very similar to pie dough, but it has baking powder in addition to the flour, salt, butter, and water. I rolled out half of the dough and laid it down in a pyrex pan, then dumped the peaches on top of that and smoothed them out. Then I rolled out the rest of the dough, and laid that down on top. I then took a fork and pinched the sides together, sprinkled the top with cinnamon sugar, and added a few artistic knife slashes and slid it all into the oven. Well, first I had to remove the test adobe brick from the oven that we were curing in there.
I cooked the pastelitos for about 30 minutes, but Nathan is requesting that I cook them less next time. The dough was flaky and crispy, but he wants a softer moister crust, in an effort to recreate our pastelito experience at the pottery store.
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