Mini Panela Guava Tarts with Cinnamon Crema
WHAT YOU NEED
- 16 slices of guava paste
- 1 (10 oz) pkg of Cacique® Panela Cheese
- 3 teaspoons freshly grated cinnamon
- 1 cup Cacique® Crema Mexicana
- 1/2 cup freshly grated piloncillo
- 1 sheet of puff pastry, thawed
HOW TO MAKE IT
- Preheat oven to 400F and line a baking tray with parchment paper. Lightly whisk together Cacique® Crema and grated cinnamon; set aside until ready to use. On a lightly floured cutting board roll out your thawed puff pastry sheet. With a sharp knife or pizza cutter slice puff pastry into 16 squares. Place on parchment line baking sheet.
- With a paring knife lightly score a border around each tart and prick a few holes in the middle of each tart. Brush edges with cinnamon crema, sprinkle with grated piloncillo and place in freezer for 10 minutes.
- When ready to bake place a slice of panela cheese on each tart and top with a slice of guava paste. Bake for 15 minutes or until lightly golden brown, serve warm with additional cinnamon crema.
