Cubiletes de Queso
also called cubilete · cubiletes · cubilete de queso · cheese cup · mexican cheese tart · pastel de queso · queso cup
- Panadería
- serves 12
- recipe says 3 hr 30 min
- Custards & Puddings
Three ways to read this recipe
The table
| 1/2 cup(115 g)cold unsalted butter | rub the butter into the dry | bring together, chill 30 min | press into 12 cups | fill and bake at 350°F 25 min | cool, then chill 2 hr |
| 1 1/2 cups(180 g)all-purpose flour | |||||
| 1/4 cup(30 g)powdered sugar | |||||
| 1(18 g)egg yolk | |||||
| 1 Tbs(15 mL)cold water | |||||
| 8 oz(225 g)cream cheese | beat the filling smooth | ||||
| 4 oz(115 g)crumbled queso fresco | |||||
| 1/2 cup(100 g)granulated sugar | |||||
| 2 large(100 g)eggs | |||||
| 1 tsp(5 mL)vanilla extract | |||||
| 1 tsplime zest | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
1rub the butter into the dry
2bring together, chill 30 min
goes in with what step 1 made
3beat the filling smooth
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 25 min3 of 6 steps give no time
- Needs you
- none given
- If you get it wrong
- Narrow — the filling is set at twenty-five minutes with a wobble still on it; one taken firm in the oven cracks and weeps as it cools
rub the butter into the dry
not timedfrom the start
beat the filling smooth
not timedfrom the start
bring together, chill 30 min
30 minwalk awayfrom the start
press into 12 cups
not timed30 min in
fill and bake at 350°F 25 min
25 minwalk away30 min in
cool, then chill 2 hr
2 hr 30 minwalk away55 min in
- you can walk away
- never timed
You'll need tin
Goes with
See how it is written
>> title: Cubiletes de Queso
>> category: Custards & Puddings
>> tags: cheese, pastry, mexican, baked, make-ahead
>> counters: Panadería
>> aka: cubilete, cubiletes, cubilete de queso, cheese cup, mexican cheese tart, pastel de queso, queso cup
>> pairs-with: queso-fresco
>> servings: 12
>> time: 3 hr 30 min
>> slack: narrow — the filling is set at twenty-five minutes with a wobble still on it; one taken firm in the oven cracks and weeps as it cools
>> step: rub the butter into the dry
Rub @cold unsalted butter{1/2%cup}(115 g) into @all-purpose flour{1 1/2%cup}(180 g) and @powdered sugar{1/4%cup}(30 g) to coarse crumbs.
>> step: bring together, chill 30 min
Bring @&(~1)crumbs{} together with @egg yolk{1}(18 g) and @cold water{1%Tbs}(15 mL), then ~chill{30%min}.
>> step: press into 12 cups
Press @&(~1)pastry{} thin into 12 cups of a muffin #tin{}, up the sides to the rim, and prick the bases.
>> step: beat the filling smooth
Beat @cream cheese{8%oz}(225 g), @crumbled queso fresco{4%oz}(115 g), @granulated sugar{1/2%cup}(100 g), @eggs{2%large}(100 g), @vanilla extract{1%tsp}(5 mL) and @lime zest{1%tsp} smooth.
>> step: fill and bake at 350°F 25 min
Spoon @&(~1)cheese filling{} into @&(~2)lined cups{} to just under the rim and bake at 350°F for ~bake{25%min}, until the edges are set and the centres still wobble.
>> step: cool, then chill 2 hr
Cool @&(~1)baked cubiletes{} in the tin ~cool{30%min}, then ~chill{2%hr} before lifting them out.