The caramel filled Pasteles recipe looks as good as they taste! There are many different recipes for these pastry type cookies that come from Central and South American countries, this recipe hails from Argentina!
3 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) salted butter, chilled
6-7 tablespoons cold water
1/2 package (14 ounces) caramel candies, unwrapped
2 tablespoons milk
1/2 cup flaked coconut
1 large egg
1 tablespoon water
3-inch round cookie cutter
Pastry blender (optional)
Step 1: In a large bowl, whisk together the flour, powdered sugar, baking powder, and salt.
Step 2: Cut butter into flour mixture with a pastry blender or two knives, until mixture forms pea-sized pieces.
Step 3: Add cold water, 1 tablespoon at a time; toss with fork until the mixture holds together.
Step 4: Divide dough in half; cover and refrigerate for 30 minutes or until firm.
Step 5: Meanwhile, melt caramels and milk in a medium saucepan over low heat, stirring constantly; stir in coconut with a spoon. Remove from heat; cool.
Step 6: Working with one portion at a time, roll out dough on a lightly floured surface to a 1/8-inch thickness.
Step 7: Cut dough with 3-inch round cookie cutter. Reroll scraps and cut out more cookies.
Step 8: Preheat oven to 400 degrees F.
Step 9: Lightly grease cookies sheets; set aside.
Step 10: In a small bowl, beat egg and 1 tablespoon of water.
Step 11: Place 1/2 teaspoon of the caramel mixture in the center of each round. Moisten edge with egg wash. Fold dough in half; press edges together firmly and seal by pressing fork around edges. Place cookies 1 inch apart onto prepared cookies sheets. Cut 3 slashes across the top of each cookie.
Step 12: Bake for 15-20 minutes or until golden brown. Transfer cookies immediately to a cooling surface.
The caramel filled Pasteles recipe makes about 48 cookies.Tags: Caramel Filled Pasteles