pasteles (argentinean caramel filled crescents)
categories: Cookies | International 

Prepared: 2008-12-16

ingredients:

• 3 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter
• 7 tablespoons ice water
• 2 tablespoons milk
• 25 individually wrapped caramels, unwrapped
• 1/2 cup flaked coconut
• 1 egg
• 1 tablespoon water

Preparation:

• In a large bowl, stir together the flour, confectioners' sugar, baking powder, and salt.
• Cut in the butter with a pastry blender or by hand until mixture forms pea sized lumps.
• Add ice water, 1 tablespoon at a time; tossing the mixture with a fork until dough comes together.
• Divide dough into 2 pieces, cover, and refrigerate for at least 1 hour.
• In a small saucepan, combine the caramels and milk over low heat, stirring constantly.
• Stir in the coconut , remove from heat, and allow to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Grease cookie sheets.
• On a lightly floured surface, roll out dough to 1/8 inch thickness.
• Cut out circles with a 3 inch round cookie cutter.
• Beat the egg and 1 tablespoon of water together in a cup.
• Moisten the edge of the cookie round with the egg mixture, and place 1/2 teaspoon of the caramel mixture in the center.
• Fold the circle over in half and press the edges with a fork to seal.
• Place the cookies onto the prepared baking sheet and brush the tops with the egg mixture.
• With a knife cut three slits across the top of each cookie.
• Bake 15 to 20 minutes, until golden brown.
• Remove cookies to wire racks to cool.
• Store at room temperature.
• These cookies do not freeze well.