Como Hacer Poleada De Leche Para Pastelitos | How to Make Poleada De Leche (Custard) For Pastelitos
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Recipes in this Video
2 recipes
Ingredients
- ●4 cups whole milk
- ●1 cup sugar
- ●1/2 cup cornstarch
- ●1/4 tsp salt
- ●1 tsp vanilla extract
- ●2 egg yolks
- ●1/2 cup water
Instructions
- 1In a saucepan, combine the milk, sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture is warm.
- 2In a separate bowl, mix the cornstarch with the water to create a slurry.
- 3Once the milk mixture is warm, slowly whisk in the cornstarch slurry.
- 4Continue to cook, stirring constantly, until the mixture thickens and starts to bubble.
- 5In a small bowl, beat the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the egg yolks to temper them, stirring constantly.
- 6Slowly pour the tempered egg yolks back into the saucepan, stirring continuously.
- 7Add the vanilla extract and mix well.
- 8Remove from heat and let cool slightly before pouring into serving dishes.
- 9Chill in the refrigerator for at least 2 hours before serving.
- 10Serve cold, optionally garnished with a sprinkle of cinnamon or fresh fruit.
Equipment
saucepanwhiskmixing bowlmeasuring cupsmeasuring spoonsserving dishes
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup unsalted butter, softened
- ●1/4 cup sugar
- ●1/2 tsp salt
- ●1/4 cup cold water
- ●1 cup pineapple filling (canned or homemade)
- ●1 egg (for egg wash)
Instructions
- 1In a large bowl, mix the flour, softened butter, sugar, and salt until crumbly.
- 2Gradually add cold water, mixing until a dough forms. Knead gently until smooth.
- 3Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4Preheat the oven to 375°F (190°C).
- 5On a floured surface, roll out the dough to about 1/8 inch thick.
- 6Cut the dough into squares or circles, about 4 inches in size.
- 7Place a spoonful of pineapple filling in the center of each piece of dough.
- 8Fold the dough over to create a pocket and seal the edges with a fork.
- 9Place the pastries on a baking sheet lined with parchment paper.
- 10Beat the egg and brush it over the top of each pastry for a golden finish.
- 11Bake for 20-25 minutes or until golden brown.
Equipment
mixing bowlrolling pinbaking sheetparchment paperforkplastic wrap
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