INGREDIENTS

INSTRUCTIONS

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° 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 tespoonful 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° oven for 4 to 6 minutes.
Recipe By     : "Memories of a Cuban Kitchen" by Mary Urrutia
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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