Espresso Recipe
Cafe Abundancia Full Fresh Greca Pot of Cuban-Style Coffee, Rotating Pastelitos, Side of Brown Sugar and Milk.
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Ingredients
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Espresso Coffee
Pastelitos
Serving
Method
Espresso Preparation
- 1
Grind Coffee Beans
Using a coffee grinder, grind the espresso coffee beans to a fine consistency, similar to table salt.
- 2
- 3
Brew Espresso
Assemble the greca pot and place it on the heat source. Allow the coffee to brew until you hear a hissing sound, indicating that the espresso is ready.
Pastelitos Preparation
- 4
Preheat Oven
Preheat your oven to 200°C (400°F).
- 5
Roll Out Pastry
Roll out the puff pastry sheets on a lightly floured surface. Cut them into squares or rectangles, about 10 cm each side.
- 6
Add Filling
Place a spoonful (approximately 1 tablespoon) of the sweet filling in the center of each pastry square.
- 7
Seal Pastelitos
Fold the pastry over the filling to form a triangle or rectangle. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- 8
Egg Wash
Beat the egg in a small bowl. Brush the egg wash over the top of each pastelito to give them a golden color when baked.
- 9
Bake Pastelitos
Place the pastelitos on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until golden brown.
Serving Preparation
- 10
Prepare Coffee and Accompaniments
Once the espresso is brewed, serve it hot with a side of brown sugar and milk. Adjust the sweetness of your espresso with brown sugar and add milk to taste.
- 11
Serve Pastelitos
Serve the freshly baked pastelitos warm alongside the espresso for a delightful Cuban-style coffee experience.
