Type what you have

Ingredients

• ✓ egg
• puff pastry
• guava paste
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut guava paste into 18 thin slices.
3. 3 Unroll puff pastry and cut into 18 squares. Place a thin slice of guava paste onto each square and fold pastry piece over to make a triangle. Using a fork, pinch the edges of the triangle together. Brush with beaten egg and sprinkle with sugar if you like.
4. 4 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By Lickteig Chefs

Ingredients

• ✓ egg
• sweetened condensed milk
• hot chocolate mix
• coconut

Instructions

1. 1 Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

By Fernanda Fatio

Ingredients

• ✓ egg
• beet
• potato
• salt
• mayonnaise

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
2. 2 Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
3. 3 Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
4. 4 Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

By Linda V

Ingredients

• ✓ egg
• all-purpose flour
• butter
• water
• salt

Instructions

1. 1 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
2. 2 Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds; use right away for your favorite sweet or savory empanadas, or freeze for later.

By Fioa

Ingredients

• ✓ egg
• tapioca starch
• water
• vegetable oil
• salt
• mexican cheese blend
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Pour tapioca starch into a wide bowl.
3. 3 Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
4. 4 Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
5. 5 Drop spoonfuls of dough 1 inch apart on the baking sheets.
6. 6 Bake in the preheated oven until lightly golden, about 25 minutes.

By Moira

Ingredients

• ✓ egg
• water
• milk
• oil
• salt
• tapioca starch
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
3. 3 Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
4. 4 Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By Megan Hunter

Ingredients

• ✓ egg
• sugar
• sweetened condensed milk
• milk
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a heavy saucepan over low heat, stirring constantly. Cook until sugar becomes a golden brown syrup, about 10 minutes. Pour immediately into a round baking dish, swirling so caramel syrup coats the sides of the dish. Set aside to cool.
3. 3 Place egg yolks into a blender and blend on medium speed for 5 minutes. Add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until well combined. Pour over hardened caramel syrup in the baking dish, then cover the dish with aluminum foil.
4. 4 Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

By PattyZumba

Ingredients

• ✓ egg
• tapioca flour
• milk
• olive oil
• salt
• mozzarella cheese
• parmesan cheese
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Place tapioca flour in a mixing bowl; set aside.
3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ egg
• cooking spray
• milk
• cheese blend
• butter
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ egg
• sugar
• sweetened condensed milk
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
3. 3 Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
4. 4 Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
5. 5 Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
6. 6 Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
7. 7 Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

By imgoingbananas

Ingredients

• ✓ egg
• sweetened condensed milk
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Place the entire, unopened can of condensed milk in a large saucepan. Fill the saucepan with water and bring to a boil. Lower heat to a simmer and cook until milk inside has caramelized, about 2 hours.
2. 2 Remove from the heat and set aside to cool while you make the cookies.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Beat butter and sugar together in a bowl with an electric mixer until creamy. Mix in egg, then mix in flour until well combined.
5. 5 Drop batter by small teaspoonfuls onto an ungreased cookie sheet. Dip your finger into flour, and pat each cookie into a very thin, little circle (about the size of a quarter).
6. 6 Bake in the preheated oven until just starting to brown around the edges and no longer doughy in the centers, 10 to 12 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
7. 7 Sandwich cooled cookies together with the caramelized condensed milk.

By Abby!

Ingredients

• ✓ egg
• tomato
• red onion
• queso fresco
• corn tortilla
• canola oil

Instructions

1. 1 Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
2. 2 Fold corn tortillas in half and fill them with the tomato and red onion paste.
3. 3 Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
4. 4 Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

By Maria Pereira

Ingredients

• ✓ egg
• margarine
• sweetened condensed milk
• heavy cream
• cocoa powder
• chocolate sprinkle

Instructions

1. 1 Grease a 9-inch glass tube pan with margarine.
2. 2 Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
3. 3 Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.

By Raïtsa

Ingredients

• ✓ egg
• milk
• lemon
• cinnamon stick
• white sugar
• pisco

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
3. 3 Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
4. 4 Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

By damasio

Ingredients

• ✓ egg
• carrot
• white sugar
• rapeseed oil
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
2. 2 Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

By Gi_BR

Ingredients

• ✓ egg
• tapioca starch
• white sugar
• butter
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
3. 3 Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
4. 4 Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

By Erick

Ingredients

• ✓ egg
• sweetened condensed milk
• evaporated milk
• coconut milk
• milk
• vanilla extract
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
3. 3 In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
5. 5 To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

By Viveca DelGiorno

Ingredients

• ✓ egg
• sugar
• butter
• parmesan cheese
• sour cream
• baking powder
• rice flour
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
4. 4 Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
5. 5 Mix in egg yolks until well blended.
6. 6 Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
7. 7 Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
8. 8 Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
9. 9 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

By POSTRES de La Cipota

Ingredients

• ✓ egg
• ✓ egg
• water
• salt
• all-purpose flour
• butter
• sunflower oil
• quince paste
• white sugar

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
4. 4 Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
5. 5 Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
6. 6 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Ingredients

• ✓ egg
• tapioca flour
• water
• oil
• salt
• yogurt
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Ingredients

• ✓ egg
• white sugar
• cornmeal
• all-purpose flour
• salt
• milk
• butter

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

• ✓ egg
• butter
• sugar
• sweetened condensed milk
• coconut
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Ingredients

• ✓ egg
• cornmeal
• salt
• white sugar
• water
• vegetable oil

Instructions

1. 1 Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
2. 2 Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
3. 3 Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
4. 4 Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
5. 5 Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

By rmsabo

Ingredients

• ✓ egg
• white sugar
• water
• milk
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
3. 3 Make custard: Combine milk, sugar, beaten eggs, and vanilla in a large bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over caramelized sugar in the dish.
4. 4 Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator until completely chilled and set, 6 hours to overnight.
5. 5 To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

By Yoly

Ingredients

• ✓ egg
• white sugar
• sweetened condensed milk
• evaporated milk
• milk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Ingredients

• ✓ egg
• tapioca starch
• salt
• vegetable oil
• water
• milk
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ egg
• milk
• sugar
• cornmeal
• butter
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

• ✓ egg
• ✓ egg
• corn
• vegetable oil
• onion
• milk
• cornstarch
• butter
• nutmeg
• salt
• black pepper
• pie crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
3. 3 Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
4. 4 Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

By Carol C

Ingredients

• ✓ egg
• ✓ egg
• milk
• butter
• all-purpose flour
• sugar
• icing sugar
• salt
• instant yeast
• guava paste
• granulated sugar

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

Ingredients

• ✓ egg
• all-purpose flour
• baking powder
• salt
• lard
• milk
• queso chanco
• swiss cheese
• havarti

Instructions

1. 1 Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
4. 4 Bake in preheated oven until golden-brown, about 20 minutes.
5. 5 Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

By damasio