How to Make Señoritas
Raúl Musibay: Señoritas are flaky pastries filled with layers of creamy custard.
Glenn Lindgren:You usually see them in two flavors: chocolate and vanilla. These are very similiar to a Napoleon.
Jorge Castillo: Both have the same creamy filling - the only difference is the chocolate icing!
Cuban Napoleon-type flaky pastry
Señoritas – Cuban Custard-Filled Flaky Pastry
By
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Yield: 6-8 large
Flaky pastries filled with layers of creamy chocolate or vanilla custard.
INGREDIENTS:
Filling:
1 can condensed milk1 can evaporated milk
1 can water (use the evaporated milk can)
3 egg yolks
3 heaping tablespoons of cornstarch (combine this with the water until smooth)
2 tablespoons sugar
Add last:
2 teaspoons vanilla extract2 tablespoons butter , softened to room temperature
1. Combine the first five ingredients in a medium pot.
2. Stir on low heat until mixture thickens to a pudding-like consistency.
3. Remove from heat, add vanilla and butter and beat with a wire whisk until smooth. Refrigerate until cool.
Pastry:
-
- 1 sheet from 1 package of Pepperidge Farm Frozen Puff Pastry Sheets
- 1/2 cup powdered sugar (approximate)
- 1 sheet from 1 package of Pepperidge Farm Frozen Puff Pastry Sheets
1. Preheat oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastry strips onto baking sheets. Handle the pastry as little as possible!
3. Bake for 15 minutes or until the pastries are golden brown. Remove the pastry sheets from the baking sheets and let cool on wire racks for 10 minutes. Split the three baked pastries into 2 layers, so that you have 6 layers in all.
4. Sprinkle some powdered sugar to cover all of the layers. Assemble the señorita by spreading approximately 3/4 cup of the filling on the first layer. Top this layer with a second layer, again spreading the filling on top. Finally cover this layer with a third piece of pastry.
5. REPEAT this process with the remaining three puff pastry layers. (When done you will have two large pastries, each with three layers.)
6. Slice these rather large pastries into individually sized portions with a wet serrated knife. For easier slicing, refrigerate the senoritas for at least 1 hour before slicing.
Chocolate
For a chocolate Señorita, frost the top layer with chocolate icing:
- 1/4 cup whole milk
- 1 tablespoon corn syrup
- 1/2 cup butter at room temperature
- 3/4 cup milk chocolate or semi-sweet chocolate chips
- 2 cups powdered sugar
- 1 tablespoon corn syrup
1. In a medium saucepan, mix together the milk, corn syrup, and butter. Heat the mixture over medium heat until the butter is completely melted.
2. Lower the heat to low and add the chocolate chips. Whisk the mixture until all of the chocolate has melted.
3. Remove from heat and add the powdered sugar. Whisk until smooth.
4. Immediately frost the top layer of the Señoritas with a thin layer of chocolate icing.
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