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This Pastelito is made with the spiced tea glaze but has a banana filling. So many options, so little time!!

Holy smack you lips and let the fat run to your hips delicious!!  I thought about changing the coffee ravioli dough to a Pastelito dough and boy was that a good idea!  The dough is a pain in the arse to make, but the results are flaky, light, and totally scrumptious.  This one is a definite keeper and can be modified to have a simple glaze with a coffee filling, or a coffee glaze with a fruit filling, or, or, or…there are just so many combination’s to be made!  You must be wondering why I have a TEA glaze instead of a coffee glaze.  A couple of days ago, I was walking with my friend Min, and she made a comment about whether I liked coffee or something like that.  Then I realized that I actually like tea a lot better.  My taste buds are in tune with tea a lot more than coffee, and so every time I make something with coffee, it just tastes like…coffee.  With tea, I can taste the subtle or not so subtle differences between good, bad, oxidized, and non-oxidized leaves.  So, in response to our conversation, I decided to include tea flavours in my experiments.  Most of the recipes I’m going to experiment with will be adaptable for either coffees or teas, I hope.

Anyhow, here is the recipe.  I’ll include pictures later on in the week.

Dough

2 cups all-purpose flour

1 Tbsp sugar

pinch salt

3/4 cup melted butter

lukewarm water

Glaze

1 Cup sugar

1 Cup water

1 Spiced Tea bag

Glaze Directions:

Add sugar and water into a heavy sauce pan.  You can stir the sugar to initially help it dissolve, but don’t stir it after you’ve put it on the heat.  When the mixture starts to boil, reduce your heat and let the mixture simmer until it thickens a little (about 3-5 minutes).  Add the tea and let it simmer in the syrup for about 5 minutes and then take it out.  If you want a stronger tea flavour, you can put the tea bag back into the syrup once you remove the syrup from the heat and it has acquired your desired consistency.  The syrup should not get to the ball soft stage of candy making but should lightly coat the back of a spoon.

Dough Directions

A)In a large mixing bowl, mix the flour, sugar and salt.

B)Make a well in the middle of the flour mixture and pour in 12 tablespoons of the melted butter. (Try to use as much of the  butter cream at this stage rather than the clarified butter that rises to the top as you’ll only want to use the clarified butter later on.)

C) Slowly incorporate the butter into the dough by moving the butter around in circles in order to pull in a bit of flour at a time.

D)  If you notice that the mixture is too dry, add 1 tablespoon of water until the mixture comes together into a dough.  The dough should not be wet or sticky.

E)  Knead the dough until it comes together as a smooth mass.  Leave to rest for 30 min in a cool area.

F)  Cut the dough into four segments.  When working with one segment, cover the others so they don’t dry out.

G) Now comes the hard work (unless you have an electric pasta maker!)  Take one segment of dough and roll it out to about 3 mm thick.  Brush with clarified butter and lightly sprinkle with flour.  Fold in half and roll out again to about a 3 millimeter thickness.

You don’t have to be super picky about the thickness.  I had a sheet that was about 6 mm thick and it turned out just fine.  With that being said, I liked the thinner pastry better because it fried up thinner and made it easier for me to get it in my mouth 😛  Anyhow, this is what it looked like.  Oh by the way, the one on the left is a nickle…just in case you didn’t know 🙂

Repeat this process about 4-5 times.  Do this with each segment.  Then refrigerate for 30 minutes. Try to make your dough have even edges as this will help with your cutting later.  It will help you waste less dough in the final stages.

This is what the dough should look like.

This is what the dough looks like all prettied up, trimmed and divided into 7 cm squares.

H) Now comes the fun part!  Cut the dough into about 7 centimeter squares.  You could make smaller squares (I cut my first batch into 3.5 centimeters) but you get to eat less filling and more of the dough.  I like the dough a lot more so this was a good option for me!  Each Pastelito will use two squares.  Brush one square with water, on the other, put a small mound of whatever filling you want.  My husband is from Argentina so he prefers to have quince or dulce de batata, but since i didn’t have any of those, and a friend of ours made homemade Nutella, so,   I used Nutella.  Place the dough (water side down) on top of the dough with the filling , making sure that the second square of dough is at a 45 degree angle from the dough with the filling.  The product will look like a star. Pinch the edges of the squares up towards the filling creating a “flower” like presentation.

Here’s one edge pinched.

Here are ALL the edges pinched!! Yippee!

I) Deep fry the flowers and submerge in the simple syrup.  Cool on a rack and enjoy!  You could re-submerge the flowers into the simple syrup after they’ve cooled in order to get them really gooey and yummy.

Here they are when they come out of the oil.

And this is them with all their Ooey Gooey Syrupy Yumminess!

This recipe makes about 8 fairly large “flowers” at 7cm.

I’m going to try this out with my coffee glaze and maybe some oven baked grapes for a filling…or bananas!!  The dough freezes very well so if you’re up for it, make big batches and freeze the dough for whenever you need it.  This dough bakes at 350C for about 10-15 min, but it fries up in less than 5 minutes.  I liked the flavour of the baked version, but really, fried is so much more decadent.  The best part was frying up all the trimmings!! My little girl munched on them with a great big smile on her face.

I couldn’t resist, here are the trimmings!

Cheryl

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