Recipe#5761

Title: Cangrejitos(Filled Crescent Pastries)

From: The Meades 
Date: Mon, 8 Apr 1996 18:23:30 -0400 

                        -----DOUGH-----
   1 1/2  cups          all-purpose flour
   1 1/2  teaspoons     salt
   1      tablespoon    sugar
   9      ounces        cream cheese -- (3 -3 oz. packages)
   1      stick         butter -- salted to taste
                        -----FILLING-----
   2      cups          ham -- finely ground
                        (or chorizo)
                        -----FOR BRUSHING TURNOVERS-----
   1      large         egg
                        beaten lightly with 1/4 t. water
Sift the flour, then sift it again with the salt and sugar, and set aside.
In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended.  Add the flour mixture and mix with your
fingers or a pastry blender until smooth.  Cover and refrigerate at least 30
minutes.
Preheat the oven to 400=B0 and lightly flour your work surface.  Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick.  Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle.  Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.
Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes.  They can be made
ahead of time and reheated in a 250=B0 oven for 4 to 6 minutes.
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NOTES : "These savory pastries are the Cuban forerunners of today's croissant
sandwiches.  Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo."