| GUAVA AND CHEESE EMPANADAS (Empanadas
de guayaba y queso)
Fruit and cheese filling makes these
empanadas a popular breakfast item and snack in the Spanish-speaking Caribbean.
Light cream cheese keeps the fat content very low. Guava paste is a thick,
ruby-colored, marmalade-like jelly used in many Latino desserts. The best
brands are sold in flat cans in the canned fruit section of the supermarket.
Or check the international section.
- 36 (3") wonton wrappers or round
Chinese ravioli wrappers
- 1 egg white, lightly beaten
- 4 ounces guava paste, cut into 36 small
pieces
- 4 ounces low-fat cream cheese, cut into
36 small pieces
Preheat the oven to 400F. Coat a nonstick
baking sheet with nonstick spray.
Arrange a few wonton wrappers on a work
surface. Lightly brush the edge of each wrapper with egg white. (The egg
white helps make a tight seal.) Place 1 piece of guava paste and 1 piece
of cream cheese in the center and fold the wrapper in half to make a triangular
pastry, or a half moon-shaped pastry if using round wrappers. Crimp the
edges with a fork. Place the finished empanadas on the prepared baking sheet
while you make the rest.
Coat the tops of the empanadas with nonstick
spray. Bake, turning occasionally, for 6 to 8 minutes, or until crisp and
golden brown.
Makes 8 servings (36 pieces)
- STEVEN RAICHLEN'S HEALTHY LATIN COOKING
200 Sizzling Recipes from Mexico, Cuba,the
Caribbean, Brazil, and Beyond
Steven Raichlen - Foreword by Cristina Saralegui
Introduction by Hannia Campos, Ph.D., Harvard School of Public Health
Photography by Beatriz DaCosta / Illustrations by Randy South
Rodale Press, Inc.
October 23, 1998
$29.95/hardcover - Amazon@TKL-Save (30%) - ORDER
66 full-color photographs & 25 illustrations
ISBN: 0-87596-497-4
Other Titles by Steven Raichlen Available
from Amazon@TKL:
The Recipe Link - http://www.recipelink.com |
