Description
This pastry is a popular treat found in Mexican bakeries. Now you can make it at home! Similar to a cheesecake, these treats are individual-sized with a crispy crust cups on the outside, filled with soft and sweet cream cheese. Top them with your favorite fruit and enjoy with your next cup of hot coffee.
Ingredients
Scale
- 1 ¾ cups all-purpose flour plus more for dusting
- 9 tablespoons butter, room temperature
- 3 eggs, room temperature, divided
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract, divided
- 1/8 teaspoon (pinch) salt
- 7 ounces cream cheese, room temperature
- 2/3 cup sweetened condensed milk
- 3 tablespoons cornstarch
- 12 maraschino cherries
- Mint leaves
Instructions
- Place flour on a working surface. Add butter and mix with hands until dough resembles coarse sand. Make a well and add 1 egg, sugar, 1 teaspoon vanilla and salt. Knead until a smooth dough ball forms; about 5 minutes. Place dough ball in a bowl, cover with plastic wrap and refrigerate for 15-20 minutes.
- Spray a 12-count muffin baking tray with non-stick cooking spray. Set aside.
- Preheat oven to 350° F.
- Remove dough from refrigerator and divide into 12 equal sized balls. Dust working surface and rolling pin with flour and roll out each ball into a 3-inch x 1/4-inch disc. Line each muffin cup with dough disc, pressing up the sides all the way to the top edge. Repeat with each ball of dough. Pierce dough 5-6 times with a fork to avoid any air bubbles while baking. Set aside.
- Place cream cheese, condensed milk, cornstarch, remaining eggs and remaining teaspoon of vanilla in a blender. Blend until smooth. Pour mixture in muffin tray over dough filling ¾ of the way up. Bake for 35 minutes or when tested with a toothpick, it comes out clean. Cool in baking tray for 15 minutes. Serve decorated with a maraschino cherry and mint leaves.