2nd-gen Cuban recreates crunchy coveted treats
These manchego and quince burekas are slightly sweet and a little nutty
The Nosher via JTA — My mother is Cuban-born, by way of Spain, so the Cuban cuisine in my family has a clear Spanish influence. While re-creating one of my coveted Cuban treats, I settled on this Spanish-inspired combination that feels like a second cousin to the classic guava and cheese empanadas I’ve always loved. The nutty flavor of Manchego cheese mingles with the slightly sweet quince filling, and the chopped Marcona almonds on top create a crunchy texture in each bite.
If you’re in the mood for something sweet, try the Cuban originals, but if you favor savory, these turnovers will not disappoint.
Manchego and Quince Cuban Burekas
Ingredients:
1 box frozen puff pastry, thawed
4 ounces Manchego cheese
8+ tablespoons quince paste
1 egg
1 tablespoon water
1/8 cup Marcona almonds, chopped
coarse salt
freshly ground black pepper
Directions:
Preheat oven to 400 degrees.
Roll out puff pastry on floured surface, and cut into 8 even squares.
Fill each square with 1/2 ounce of Manchego cheese and a heaping tablespoon of quince paste.
In a small bowl, whisk the egg and water to create an egg wash.
Brush the egg wash over the perimeter of the puff pastry squares, and fold one corner over, creating a triangle. Press edges to seal (*note: you can also crimp with the prongs of a fork).
Score tops of triangles to create a small opening for steam to escape during baking.
Brush tops generously with egg wash, and sprinkle with chopped almonds, coarse salt, and freshly ground black pepper.
Bake for 18-20 minutes, or until puffed and golden brown.
Remove from oven, and after 10 minutes, place pastries on a cooling rack.
Serve warm or at room temperature.
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.
