"Kataifi - Turkish Street Food"

October 1, 2017 Rich at Definitely Delish

I've been looking to try something new for a long while, months and months back in passing I saw one of the many videos that percolate through Facebook and YouTube involving street food..

It was barely a second or two but something about one of the dishes caught my eye—an that was KataÏfi or Knafeh or really as I was to discover dozens of other names and styles..

So after procrastinating for far to long I finally set out to try to bring together a version all my own..

I then went about scouring the internet; searching YouTube videos, and food blogs, predominately from the local chefs and cooks kind enough to add English translations in the Eastern Mediterranean, Turkey, Greece, Israel and the Levant when I could..

After learning as much as I could in a short while about the many different versions and styles this street food is created in throughout the region, I then finally decided upon the style I would attempt..

Taking my cues from several versions I saw, I then tweaked and touched up my version and went about trying to make it my own..

From chopping the shredded philo, to the decision to mix and match several eastern style white cheeses from the region, and finally to the small changes to my syrup..

It was surprisingly much easier to work with then I expected, especially as it was my first time working with philo dough of any kind—but I always love trying new things from around the world, it's part of the fun of cooking..

Everyone in my family loved it, as well as my Greek boss at work who took several pieces home to his family to enjoy—an I have to say I really enjoyed it myself too, was just the right mix of ingredients and the syrup was just to yummy for words on top of all that dough and cheese..

This Turkish inspired street food is much easier to make then you might expect so I encourage you to try it out at home for yourself—I know you'll find that it is oh so "Definitely Delish"

"Kataifi - Knafeh - Kunafa - Kadaïfi"

Ingredients:
Dough:
Knafeh Dough (Shredded Philo)
1 cup Unsalted Butter

Orange Blossom Syrup:
1 1/2 cups Water
2 1/2 cups Raw Sugar
1 tsp Lemon Juice
1 tsp Rose Water
1-2 tsps Orange Blossom Water
1 teaspoon Orange liqueur
1 teaspoon of finely grated Orange Zest
1 1/2 tsps fine Himalayan Pink Salt

Filling:
1/2 cup of Semolina flour
Mix of White Cheeses (unsalted if possible) 4 cups, shredded & loosely packed into a large measuring cup (I used a mix of Armenian string cheese, Greek Kasseri cheese, Akkawi and frsh Mozzarella cheeses)

Extras:
Chopped & crushed Pistachios, roasted & salted

Directions:
1. To prepare the sugar syrup:
2. Put the sugar and water in a small saucepan and place over medium heat..
3. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens..
4. Add the orange zest, orange liqueur, orange blossom water and rose water. Remove from heat and transfer to a large bowl..

For the Dough:
1. Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together..
2. Chop the kataifi/Knafeh into shorter segments to fit inside the food processor. (I chopped with my knife on a cutting board, though you can do whichever is easier for yourself) Process half or more of the dough is shredded into small, crumbly strands instead of clumped together..
3. Divide the dough in half, keep some of the longer shreds for the top in one bowl.
4. Melt your butter and then pour the melted butter over each half of dough and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter..
5. Lightly grease the sides of a parchment lined 9 x 13 inch baking dish or 12 in round baking pan..
6. Take the finer chopped half of dough and cover the bottom of the baking dish, and press with your hands to pack it down. Press some of it up the sides of the pan as well..
7. Pre-heat your oven to 350 degrees Fahrenheit and place your rack just above the middle of the oven..

For the Filling:
1. Add the mix of shredded cheeses together in a saucepan on medium heat..
2. Stir until some of the water oozes out. Discard the water..
3. Add in the fine semolina and 1/2 cup of the syrup and mix. When the cheese mixture melts together, remove from heat and pour over the knafeh/Kataifi dough..
4. Spread evenly and allow to cool for 5 minutes or more..

To Finish:
1. Sprinkle the other half of dough evenly over the cheese layer. Press it down softly to even the layer out..
2. Leave out for 5 more minutes before putting it into the oven. Bake for 35 to 45 minutes, until the top of the dough is visibly lightly browned..
3. Remove Knafeh from the oven, and let cool for at least 5 minutes (see notes about flipping)
4. Pour 1/4 to 1/3 of the remaining orange blossom syrup evenly over the dessert (depending on how sweet you would like it.)
5. Top the Knafeh with chopped, crushed pistachios..
6. Serve immediately, if possible, while still hot and with extra syrup on the side.
7. Slice, drizzle with extra syrup, and enjoy!

Notes:
1. Flipping it is optional, but can make the finished dessert more visually appealing. (Though doing like I did and using parchment paper to line your dish and transferring to a plate looks as good or better to me-personal preference)
2. First, loosen the kunafa from the edges of the dish with a knife..
3. Cover the top of the baking dish with a large, flat baking sheet or other large, rectangular serving dish..
4. Flip the baking dish while it is covered by the sheet, so it will end up on the baking sheet..

5. If you're going to flip I would suggest some of the longer strands for the bottom (reverse which half of dough from the earlier steps to use for the bottom)
6. If you're not going to flip then you can line your pan with greased parchment paper—and after baking and allowing to cool for 5 minutes, lift out or lift slide out side onto plate using parchment paper..

"Sugar & Spice Risotto"

April 4, 2017 Rich at Definitely Delish

Someone reminded me today that it's important to count our blessings, appreciate those around us wherever they might be and to always remember that no matter how dark or stormy life is..

That joy can be found in the simplest of things or smallest of friendships..

So on this rainy, cold, damp April day here in New York I decided to let a little warmth & joy into my life by slowly cooking up some Risotto Rice—but not just any risotto, it's "Sugar & Spice Risotto"

Because a little "Sugar & Spice" makes everything nice to paraphrase that old rhyme—especially on a blustery wet and icky day, such as today..

Mmm, sounds so tasty just thinking about it—that creamy soft risotto made even thicker, sweeter and creamier..

Yum...

Now to get down to work, the fun part for me..

In one pot goes my mix of heavy cream, and milk, heated till nice and hot. (But not boiling or scorched, like making hot chocolate from scratch)

While next to it in my small cast iron sauce pan goes three tablespoons of butter—heated til just turning brown then tossed with a cup of Arborio rice and cooked for a few minutes, followed by a splash of dark rum..

Then, just like making risotto, cover with cream and cook stirring till it's almost completely absorbed before adding more of the cream mixture..

Now while that's cooking I threw together a mix of dark brown sugar, cinnamon, nutmeg, cloves, ginger and allspice to add near to the end..

Continue stirring and adding cream til almost all of your cream is added and the rice has softened, then toss in your mix of "Sugar & Spice" along with the vanilla—stirring it in and adding more cream to finish..

I like to cook this rice pudding up into a looser texture by adding just a bit more milk and heavy cream, but you don't have to..

It’s hearty. It's spiced..

It’s creamy and sweet. It’s filling and it might just be the most comforting bowl of goodness I’ve ever encountered—will it be sure to add a little joy and warmth to your day..

I think so...

So try this dessert yourself on a wet cold spring day in the North East, like me, or anywhere or at any time of year—I think you'll find that it's, without a doubt, oh so "Definitely Delish"

"Sugar & Spice Risotto Rice Pudding"

Ingredients:
2 tablespoon unsalted Irish Butter
1 cup Arborio Rice
3 1/2 cups milk
1/2 cup of Heavy Cream
1/4 cup Dark Brown Sugar
1/2 teaspoon Himalayan Pink Salt or Sea Salt
2 teaspoons Dark or Amber Rum
1/4 teaspoon ground Cinnamon
1/8 teaspoon Allspice
Pinch of fresh ground Cloves
Pinch of fresh ground Nutmeg
Pinch of powdered Ginger
1 tablespoon pure Vanilla Extract
Sprinkle of Cinnamon Sugar for garnish

Directions:
1. In a medium saucepan, over low heat, scald 3 1/2 cups of milk and 1/2 a cup of heavy cream. 2. Bring the milk mixture to just under boiling, turn off the flame and let it rest..
3. In a large saucepan, over low heat, melt the butter. Add the rice grains and stir to coat, then cook for 2 to 3 minutes. Follow with the splash of rum..
4. Now add in just enough of the hot milk mixture to cover the rice. Stir over the low flame. The rice will begin to absorb the cream. When the it is almost fully absorbed, ladle in more of the hot milk. Stir until absorbed..
5. Continue repeating this process, standing over the stove, constantly stirring the creamy rice..
6. Taste the rice as you near the end of the milk. Just like a good risotto, it's important to know how to gauge when it's ready. Check as you begin the 3rd cup of milk and keep on eye on it—you may only need 3 1/2 cups instead of 4 cups..
7. As you add the last bit of milk, also incorporate the dark brown sugar, pink or sea salt, spices, and vanilla extract..
8. Stir well to combine. It should only take around 15 to 20 minutes to finish once you're adding cream—you want the rice to still have a hint of bite to it and not be completely mushy in consistency..

Notes:
1. I like this rice pudding slightly loose. If you want it thicker, continue to cook it for a bit longer. Serve warm or cold, with fresh berries, cinnamon sugar or as is..
2. Risotto Rice pudding will last, in an airtight container in the refrigerator, for up to 4 days maximum..

"Gluten-Free Copycat Nabisco Chocolate Snaps"

March 6, 2017 Rich at Definitely Delish

Every once in a while, I'll have this—I don't know, this deep seeded sense of nostalgia..

It doesn't happen too much, I'm not that old yet, but when it does I can get to reminiscing about the things of my youth—when things seemed fresh, new and so much simpler by far..

Often it'll be food that gets me to dreaming about days gone by—when TV Dinners were in aluminum trays you heated in the oven, Ring Dings came in foil wrappers and Nabisco made their Snap cookies..

It was this last one that hit me recently. First, I wistfully thought of the cute little box with the tiger on the cookie and then it was trying to remember that taste—there was really no other cookie like it and I can remember eating them for years growing up..

Sadly, like so many things from my childhood, these had disappeared long ago from store shelves..

Being somewhat handy in the kitchen and after imagining the wonderful simple plain chocolate cookie taste with just the tiniest bit of snap to it—I decided I could wait no longer, so I set about attempting to discover again that sweet memory of flavor..

As I gathered myself to bake, and after tweaking a few ideas to fit my thought of what it would take to create this long gone snack, I decided that since I have been on such a Gluten-Free cooking kick lately—well, I would just try and continue with this recipe..

I'm not exactly sure why, I don't have Celiacs or a gluten intolerance, but I know some who do—so I guess I've been wanting to see what I can make for them that isn't out there like it should be..

A few ingredients, just a little bit of work and before you know it they started flying out of the oven needing a quick squish—then set aside to cool till done..

They were perfect..

Just like I remember..

Thin, chocolatey and with just a little snappy bite to them..

So if you, like me, remember that tiny rectangular box with the tiger face drawn on the cookie from the 70's and 80's then you will fall in love with these simple, plain, wafer'ish cookies—because without a doubt they are "Definitely Delish"

"Gluten-Free Copycat Nabisco Chocolate Snaps"

Ingredients:
1 1/2 cups shortening
1 1/2 cups Light Brown Sugar
1 cup White Sugar
2 Eggs
1/2 cup Cocoa
1/4 cup Special Dark Cocoa
1/3 cup Milk
3 tsp. Vanilla
2 tsp. Baking Powder
2 tsp. fine Pink Himalayan Salt
1/4 tsp. Cinnamon
1/4 tsp. Baking Soda
4 cups Gluten Free Baking Flour (I use King Arthur Brand)

Directions:
1. Preheat oven to 375 degrees.
2. Cream 1 1/2 cup shortening, 1 1/2 cup light brown sugar and 1 cup white sugar. Add 2 eggs and beat..
3. Add 3/4 cup cocoa, 1/3 cup milk and 3 tsp. vanilla and beat.
4. Add remaining ingredients of 2 tsp. baking powder, 2 teaspoons of Himalayan salt, cinnamon, 1/4 tsp. soda and 4 cups of gluten free baking flour..
5. Form in balls size of walnut and place about 2 inches apart on a cookie sheet..
6. Bake 12 minutes. Smash flat when they come out of the oven while still warm.
7. Repeat until all dough is used up. Makes about 100 cookies, or more, depending on how big you make them..

"Frosted Pumpkin Nutella Pop-Tarts"

October 28, 2016 Rich at Definitely Delish

It's fall, the leaves are finally changing colors and Halloween is almost upon us—and with that, also, there has been the kids return to school and everything that entails...

After school activities, sports, tournaments, projects, homework and a million other little things to keep the parents as busy as the kids—especially when you take into account work, family dinners and packed lunches...

With that in mind I wanted to make a recipe with a few easy over the counter items, that could be made ahead of time and saved for when you need it for the little crumbsnatchers gallivanting about your homes...

What better snack could fit this than a Fall take on a toaster classic—the "Pop-Tart"

Using pre-made store bought pie crusts, canned pumpkin, Nutella and some tubs of buttercream frosting—an what you end up with is an incredibly delicious treat that can be fridged or frozen for days or weeks in advance...

Heat it in a toaster oven, frost it and sprinkle a bit of cinnamon sugar on top for good measure and yum, just yum...

Truly can't beat it for a quick fix before your kids youth tournament or for that next play date...

Try it out for yourself one day; I truly think you'll find it, like me, oh so "Definitely Delish"

"Frosted Pumpkin Nutella Pop-Tarts" with "Cinnamon Sugar"

Ingredients:
Pies:
4 packages raw pie crust
1 cup pumpkin puree (not canned pumpkin pie mix)
1 egg
1/4 cup packed dark brown sugar (use 1/3 cup if you want it sweeter)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon light cream
1 cup Nutella, melted
2 tubs store-bought Buttercream Frosting

Glaze: (If using glaze, follow glaze directions)
1/4 cup butter
2/3 cup + 2 tablespoons powdered sugar
2 tablespoon pure maple syrup
1 1/2 teaspoons vanilla extract
1 tablespoon light cream, if needed
1/2 cup cinnamon sugar, for sprinkling

Directions:
1. Preheat the oven to 350 degrees F...
2. In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth...
3. On a floured surface, roll the dough out into an 1/8-inch thickness. Cut the dough into rectangles, roughly about 4 x 3 inches. Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough...
4. Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin...
5. Lay the another rectangle of dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles...
6. Bake the pop tarts for 20 to 25 minutes, then let cool completely on the counter...

Glaze: (If freezing leave un-glazed and use frosting instead after reheating-see Notes)
1. While the pop-tarts cool make the frosting. Melt the butter on medium heat until frothy and then whisk in the powdered sugar, maple syrup and vanilla...
2. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pour-able...
3. Drizzle the glaze over the cooled pop-tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes...

Note:
1. Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating, BUT the glaze will melt slightly on the pop-tart.
2. Un-glazed pop-tarts can be frozen for up to 3 months. Thaw and then heat in the oven at 350 for 5-10 minutes..
3. If saving Pop-Tarts for later, after reheating, frost with pre-made store bought buttercream frosting and sprinkle with cinnamon sugar. (I used Pillsbury but any brand is as good)

"Dark Chocolate Popcorn Granola Bars"

May 15, 2016 Rich at Definitely Delish

I'm always fiddling around the kitchen playing with this or that recipe and though not everything is a home run the first time out, more often than not, I will still make something worthwhile and delicious to nosh on...

This one though was a definite hit; mixing the slightly buttery & salty taste of fresh made popcorn with the crunch of granola, the sweet tang of dried cranberries and nuttiness of chopped pecans enrobed in dark chocolate and honey to create something not unlike but so much better than a rice crispy treat...

Decadent, Delectable & Delicious—truly this on the go snack, or late night treat, tastes almost to sinful to eat—but it's full of so much organic, healthy and natural goodness that you can most definitely give yourself a pass and enjoy it no matter whether you're in full on fit mode or not...

I know I'm going to love snacking on this in the days ahead and I think you would too; because it is, oh so "Definitely Delish"

"Dark Chocolate Popcorn Granola Bars"

Ingredients:
7 cups Organic Popcorn, popped
1 cup Organic Pecans, chopped
1 cup Dark Chocolate Chips
1/2 cup Cinnamon Granola (I used an Organic fresh mix from a Organic Market, but Bare Naked and other brands are good too)
3/4 cup Dried Cranberries (natural no sugar added)
2/3 cup natural, unfiltered & organic Raw Honey
1/2 cup fresh made ground Almond Butter (Natural Almond Butter is okay as well)
2 teaspoons natural Vanilla extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt, finely ground

Directions:
1. Make the popcorn fresh and then mix together with the pecans, chocolate chips, granola and cranberries in a large bowl. Stir, then set aside...
2. Place a generous amount of raw honey in a medium-sized saucepan set over medium-low heat. Bring it to a gentle boil, adjusting heat if necessary...
3. After the honey is boiling then stir in your almond butter, and let it bubble for 1 minute. Turn off the heat and stir in the salt, vanilla, ground cloves and cinnamon...
4. Carefully pour the hot mixture over top of the popcorn and other ingredients, then mix together thoroughly...
5. Line a 13x9 inch baking pan with parchment paper and spray with a nonstick butter spray, then scoop out and evenly press the mixture into the pan...
6. Let it cool in the fridge for 15 minutes or more (loosely covered); then, when ready, remove it from the pan and slice it into squares or bars to serve...
7. Store in a covered container for up to 5 days—or up to a week, or more, when refrigerated...

"The Monte Cristo-A Sandwich Classic"

April 26, 2016 Rich at Definitely Delish

Recently I've found myself greatly desiring sandwiches for dinner; I don't know what it is, perhaps I've just had an overwhelming hankering for bread—which I don't nearly eat as often as I used too...

Regardless of the reasoning behind my latest creation; you, my dear friends, get to enjoy the fruits of both my desires and labors—which this time have brought forth that delectable mix of sweet and savory ingredients, the "Monte Cristo"

Thought to have it's origins in a Paris cafés offering of a "Croque Monsieur"—which was gruyere cheese and lean ham between slices of crust-less bread, fried in clarified butter.

This sandwich is still a popular snack or casual meal throughout France and Switzerland in most bars and cafés. It is usually made in a special sandwich grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations...

At some point though in America, in the 30's and 40's, the sandwich began to pop up in cookbooks across the country as a "French Toasted Cheese" sandwich or "Toasted Ham" sandwich—shortly followed by it's appearances all across southern California and finally Disneyland in the 60's...

During this deliciously desirable sandwiches travels from the quaint riverside cafés of Paris to the restaurants of Disney and beyond it finally achieved the form we are all familiar with today...

So, for this "Monte Cristo" I took my tried and true traditional French Toast recipe, aged gruyere cheese, fresh roasted turkey, honey baked ham and a variety of accompaniments to create this wonderfully scrumptious and incredibly satisfying merging of the very best of both sweet and savory ingredients—I think if you try it you'll find that it is, most assuredly, oh so "Definitely Delish"

"Classic Monte Cristo Sandwich"

Ingredients:
8 slices firm bread, sliced 1 inch thick (I use Challah bread)
6 large Eggs
2 tablespoons Heavy Cream
3 tablespoons light brown sugar
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
6 tablespoons unsalted Sweet Cream Butter
2 teaspoon Vanilla extract
1/4 teaspoon Sea Salt
2 tablespoons Dijon or Deli Mustard
2 tablespoons Mayonnaise
12 ounces Baked Ham, sliced
8 ounces roasted Turkey, sliced
8 ounces Aged Gruyère cheese, shaved
Powdered Sugar for dusting

Directions:
1. Slice your bread into 8 pieces and then put them on the top rack of your oven at 225 degrees Fahrenheit for about 10 minutes to dry them out—you want to avoid toasting the bread beyond a light golden color...
2. Whisk together the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, cloves and sea salt in a medium bowl. Pour the mix into a 9x13-inch baking pan for easy dipping...
3. Allow the butter to soften at room temperature then preheat a large skillet or grill plate at medium temperature...
4. Take 2 slices at a time and place them into the egg mixture for 20 seconds, then flip them over for another 20 seconds—add a tablespoon of butter to the skillet and your dipped bread then cook until golden brown (approx. 2 minutes to each side)
5. Repeat this process with the remaining bread slices, then set the skillet aside till ready to use again...
6. Now to assemble the sandwiches. Begin by spreading softened butter on the inside of each slice of French Toast; follow that with a thin layer (2 teaspoons) of mustard on 4 slices of toast, and a layer (2 teaspoons) of mayonnaise on the remaining 4 slices...
7. Top the 4 slices with mayonnaise with an equal amount of shaved Gruyere cheese, followed by roast turkey and then the baked ham—top with the final 4 slices of French toast, pressing them together gently...
8. Set your skillet back over medium-low heat and melt 1 tablespoon of the butter...
9. Brush the tops of your Monte Cristo sandwiches with a small amount of the remaining butter and place butter side down, two at a time, for two minutes
10. While cooking brush the top of the sandwiches with butter and when ready flip them over gently, and continue cooking for 2 to 3 minutes more...
11. Repeat with the final two sandwiches, slicing them in half and dusting with a small amount of powdered sugar...

Notes:
1. Serve with real maple syrup or your favorite replacement...
2. Also can be served with Homemade Strawberry preserves (or small batch, farm stand quality) on the side, for a deliciously sweet addition. (Raspberry & Red Currant are also good choices)

"Pastelitos for all Occasions"

February 20, 2016 Rich at Definitely Delish

So recently I played around with this wonderful pastry recipe that had been floating around in my head for more than a little bit...

This of course was the "Pastelitos" or Cuban Pastries I made and posted not so long ago...

Of course, at the time, I had only done the one version (Inspired by the movie "Chef" in no small part—definitely watch it if you haven't yet); it was a sort of mini Cubanos sandwich pastry which I just loved for it's scrumptious mix of savory and sweet...

This time, though, I decided to go all out and create a veritable multitude of "Pastelitos Pastries" to bring in to work. (As well as a few for friends & family to enjoy at home)

So to get down to the details, and without any further ado, I give you my four delectable and delicious Cuban Puff Pastries....

Pastelitos de Carne, Queso, Cubanos and Nutella Queso...

Each different but equally wonderful; from the sweetened cream cheese filling off the one to the savory meaty picadillo filling off another. (Love the capers and pimento stuffed olives mixed in–Yum)

"Love the sweet outer shell of puff pastry"

Everyone ate them up lickety-split and now are constantly asking when I'm bringing in more for them. (I think it's the sugary syrup coating on top of each–I could eat that all day)

Such a wonderful, easy and enjoyable dish to make and share and oh so—
"Definitely Delish"

"Pastelitos"

Ingredients:
For Puff Pastry:
10 ounces unsalted Butter
1/2 cup cold water
1 teaspoon fine Sea Salt
2 cups all-purpose flour

For Simple Syrup:
1/2 cup white sugar
1/2 cup water

For Egg Wash:
3 eggs, beaten
2 ounces water

For Filling:
Nutella
2 (8 ounce) packages Cream Cheese
1 teaspoon Lemon juice
1/4 cup white Sugar
2 tablespoons Milk
(see notes for other options)

Directions:
For Puff Pastry:
1. Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside...
2. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses...
3. Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process...
4. Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough...
5. Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough...
6. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm...

For Pastelitos:
1. Pre-heat oven to 350 degrees Fahrenheit; then prepare simple syrup by mixing water and sugar in a small saucepan and bringing it to a boil, then lowering the temperature to low and simmering for 5 minutes-afterwards remove from heat and allow to cool...
2. For the Cream Cheese mixture; take two packages of cream cheese at room temperature. Then with an electric mixer, mix in two tablespoons milk and lemon juice and blend until smooth. Gradually add sugar and continue mixing until fluffy...
3. Now take the sheet of puff pastry you've constructed and cut it into shapes; circles, triangles, squares or whatever you like...
4. For cream cheese filled add a small amount of the cream cheese mixture to the center of each piece of puff pastry...
5. For the Nutella and sweetened cream cheese filled; add a small amount of nutella (best if you've pre-measured onto wax paper in heaping teaspoons and frozen in freezer), followed by a heaping tablespoon of cream cheese mixture...
6. Moisten the edges of the dough strips with a little water. Cover each filling covered piece of dough with the remaining two dough pieces. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands...
7. Brush the top with an egg wash (3 eggs beaten with 2 ounces of water), then bake in the oven for 30 to 40 minutes -- pastry should be crisp on top and lightly browning...
8. Remove the pastries from the oven and brush with the simple syrup (recipe above). Return to oven and bake an additional five or six minutes...
9. Let cool slightly, and then enjoy...

"Definitely can not get enough of that deliciously sweet dough"

Notes:
1. You can make all sorts of other filling types for meat filled, cuban sandwich style (which I've done) and any and all sorts of other interesting ideas-be creative and have fun with it...