Types of Puerto Rican Pastries

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Puerto Rican desserts are the mouthwatering marriage of tropical Caribbean ingredients like pineapple, guava, and coconut with the classic staples of vanilla, caramel, sugar, milk, and bread. Uncomplicated and straight to the point, desserts from Puerto Rico are humble and not the least bit showy. It’s as if they’ve all agreed upon one important question: how can we make the most divine desserts, without too much hassle?   Check out Alltherooms blog for their list of 7 Heavenly Puerto Rican Pastries.

Or Check out this Video on Puerto Rican Pastries from PeroLike:

 

 

Latin Dessert: History of Tres Leches & Recipe

The cake is very popular in many parts of Central America and Mexico. The origins of the tres leches are disputed .  The Nestlé Company also claims to have helped the tres leches recipe evolve, during World War II. The idea for creating a cake soaked in a liquid is probably of European origin, as similar cakes, such as rum cake from Puerto Rico and tiramisu from Italy, use this method.

 A Tres leches cake, or Pastel Tres leches (Spanish, “Three milk cake”), or Pan Tres Leches (Spanish, “Three milk bread”), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.-Wikepedia

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See Recipe for Tres Leches from Foodpinup.com