[CC] Medialunas o Cuernitos con Relleno de Pasta de Guayaba - Fáciles Paso a Paso

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

guava paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves offer a similar sweetness and texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Mix 1 cup warm milk, 2 tsp dry yeast, and 2 tsp sugar; let it rest for 5 minutes.

Sift 350 gr of flour and 6 tbsp of cornstarch into a mixing bowl.

Add 3 tbsp sugar and 1 tsp salt; mix well.

Add the yeast and milk mixture, 2 eggs, 4 tbsp of oil, and 2 tsp vanilla extract; incorporate with your hands.

Add the zest of 1 lemon; mix for a few minutes until you get an elastic dough.

Add a few tablespoons of flour until you get a soft but slightly sticky dough.

Knead the dough for 3 to 5 minutes.

Cover the dough and let it stand in a warm place until doubled in size, about 1 hour.

After 1 hour, transfer the dough to a floured surface and knead for 30 seconds.

Divide the dough into two equal parts.

Roll each part into a 30-centimeter diameter circle.

Cut the circle into 8 triangle-shaped pieces, like cutting a pizza.

Place pieces of guava paste (7 cm long and 1 cm wide) at the base of each triangle.

Wet the edges of the triangle with a little water to seal better.

Roll up each triangle starting from the wide part, leaving the tip down; seal all the sides well to prevent the guava paste from leaking during baking.

Place the croissants on a previously greased baking tray.

Repeat the same process with the remaining dough.

Cover loosely with plastic wrap and let rest until the oven warms up.

Preheat the oven to 350 °F / 175 °C.

Prepare sugar syrup by mixing 2 tbsp sugar and 2 tbsp boiling water.

Brush the croissants fresh from the oven with the sugar syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens