Spanish Foods Part #2!!! Quesito's, Sopapilla's, and Beignets!!!

Quesito!!!

Ingredients

• 8 oz cream cheese, softened
• 4 Tbsp sugar (substitute with Splenda for a sugar-free version)
• 1 1/4 tsp vanilla extract
• 1 puff pastry sheet, thawed according to package directions
• 1 egg white

Directions

1. Preheat oven to 400° F.
2. Add sugar and vanilla extract to cream cheese in a medium or large bowl. Using a hand mixer, mix on low until cream cheese has a soft, whipped texture.
3. Cut pastry sheet into 9 4×4 squares.
4. Add about 1 tsp of cream cheese mixture to middle of each square, at an angle.
5. Fold pastry sheet by bringing one side to the middle, then the other side. Pinch in the middle to seal. (Alternatively, you can add cream cheese mixture along the side of a square and roll pastry sheet closed, pinching each side to seal.)
6. Place quesitos on a baking sheet with parchment paper. Lightly brush each quesito with egg white, then sprinkle with sugar on top.
7. Bake for about 12 minutes, until golden brown.
8. Let quesitos cool before indulging!

Sopapillas!!!

Ingredients

For the Sauce:
1/2 cup packed light brown sugar
Pinch of kosher salt
1/2 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
For the Sopaipillas:
Vegetable oil, for frying
4 8 -to-10-inch flour tortillas, cut into wedges or strips
Granulated sugar, for coating

Directions

Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)

Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sopaipillas-with-chocolate-sauce-recipe.html?oc=linkback 

Beignets

Ingredients

3/4 cup lukewarm water

1 (.25-ounce) packet active dry yeast

1/2 cup, plus 1 teaspoon sugar

4 cups all-purpose flour

Pinch salt

2 egg yolks

1/2 cup evaporated milk

3 tablespoons melted butter

1 teaspoon vanilla extract

4 to 6 cups peanut or other neutrally-flavored oil, for frying

Powdered sugar, for dusting

Directions

In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.

In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.

In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.

Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.

In a wide, deep pot, heat the oil to 350 degrees F.

Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.

Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.

Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.

Serve hot!!!!!

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/beignets-recipe.html?oc=linkback