• makes 24)
  • DOUGH:
  • 1 1/2 c all-purpose flour
  • 1 1/2 ts salt
  • 1 Tb sugar
  • 9 oz cream cheese
  • 1 stick butter
  • 2 cups ham, finely ground
  • (or chorizo or any mix of sauteed
  • vegetables, even cheese!)
  • 1 egg, beaten lightly with 1/4 ts
  • 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 degrees 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 teaspoonful 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-degree oven for 4 to 6 minutes.

Print this recipe

Submitted 6/13/05.
Source: From "Memories of a Cuban Kitchen" by Mary
Submitted By: Meryl
Cangrejitos (Crescent Pastries)