Quesadilla Ecuatoriana

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • DOUGH
  • 211 g (1½ c) all-purpose flour
  • 113 g (1 stick) unsalted butter, softened
  • 60 g (¼ c + 1 Tbsp) granulated sugar
  • 20 g (1 Tbsp + 1 tsp) whole milk
  • 1 g (¼ tsp) kosher salt, plus more for the egg wash
  • 1 large egg, plus 1 large egg for the egg wash
  • FILLING
  • 85 g (2/3 c) all-purpose flour
  • 15 g (2 Tbsp) whole wheat flour
  • 20 g (2.5T) white rice flour
  • 8 g (1.75 tsp) baking powder
  • 3 g (1 tsp) kosher salt
  • 75 g (¼ c + 2 Tbsp) granulated sugar
  • 75 g (¼ c + 1 Tbsp) whole milk
  • 40 g (3 Tbsp) unsalted butter, at room temperature
  • 2 large eggs, plus 1 large egg yolk
  • 135 g (9½ Tbsp) cream cheese

Directions

  1. Preheat the oven to 350°F.
  2. DOUGH: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, milk, salt, and 1 of the eggs, and mix on low speed until a soft, crumbly dough forms and there is no dry flour left. Turn the dough onto a lightly floured work surface and knead until smooth. Divide the dough into 6 equal pieces and round them into small balls.
  3. FILLING: In a small mixing bowl, sift together the all-purpose flour, whole wheat flour, white rice flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer with the paddle attachment, cream the sugar, milk, butter, eggs, and egg yolk. Once creamy, add the cream cheese and mix until fully incorporated and smooth. Next, add the flour mixture and mix until just combined and smooth.
  5. Use a rolling pin to flatten each dough piece into a circle. Place a generous tablespoon of filling onto the dough, using the back of the spoon to spread it out, just shy of the edges.
  6. To shape the quesadilla, fold the sides of the dough inward about ½ inch, forming a hexagonal shape.
  7. Place on a parchment-lined baking sheet. Make an egg wash by combining the egg yolk and a pinch of salt, then brush the sides of the dough and bake for 30 minutes, until the filling is very slightly browned but the sides have a nice golden crust. Cool on a wire rack before serving.