CUBILETES DE REQUESóN

Cubiletes de Requesón image

Requesón is a slightly grainy, lightly salted cheese somewhere between ricotta and pot cheese. Lime zest complements the cheese filling hidden inside the golden, flaky crust. These are a really nice option for a brunch menu, and if you make the dough ahead of time, you can make these in a jiffy!

Yield makes 1 dozen

Number Of Ingredients 10

Ingredients

1 recipe Empanada dough (page 133)
2 cups requesón (about 20 ounces)
1/2 cup sugar, plus more for sprinkling
1/2 cup sour cream
1/4 cup all-purpose flour
Grated zest of 1 lime
1 teaspoon pure vanilla extract
2 eggs
1 egg yolk mixed with
1 tablespoon whole milk or cream, for egg wash

Steps:

Lightly grease a standard-size muffin tin. Line a baking sheet with parchment paper.
On a lightly floured surface, roll about two-thirds of the dough to 1/8 inch thickness. With a cookie cutter or large glass, cut out 12 circles about 3 3/4 inches in diameter and press into the bottom and up the sides of the muffin cups. The dough may crack or break, but just press it together with your fingers. Make sure they are about the same thickness all around. Reroll the scraps and the remaining one-third dough to the same thickness and cut out 12 circles that are the same size as the tops of the muffin cups. Place the cups and the tops on the prepared baking sheet and refrigerate while you prepare the filling (the dough can be made up to 3 days ahead of time but needs to be taken out and allowed to come to room temperature before unwrapping and using).
Preheat the oven to 350°F.
TO MAKE THE FILLING, place the cheese in a cheesecloth-lined bowl and drain the excess liquid. Combine the drained cheese, the sugar, sour cream, flour, lime zest, vanilla, and eggs in a blender or food processor and blend until smooth.
Remove the chilled dough from the refrigerator. Spoon the cheese filling into the dough cups almost to the top. Lightly wet the edges of the dough cups with your fingers and place 1 dough circle on top of each cup. Press lightly to seal the edges. Brush the tops with the egg wash and sprinkle with the sugar. Bake until golden brown, 25 to 30 minutes. Let cool for a few minutes in the pan, then carefully flip the pan to unmold the pies and let cool on a wire rack.