Pasteles Gloria from Colombia

For the puff pastry place flour in a bowl, cut butter in pieces, add to bowl with 100 grams of water and rum. Work into a ball, if too crumbly, add more water. Once you have a smooth ball, wrap in plastic wrap and chill for half an hour.

Beat soft butter with flour and using a spoon, create a rectancle on parchment paper. Also place in fridge.

Roll out dough to a rectangle larger than the butter rectangle, place the butter inside. I like to brush the edges of the dough with water to seal butter properly. Carefully roll out into a rectangle, try not to put too much pressure. Once you have a rectangle, fold into a business letter, folding three times. Roll out again into a rectangle and fold four times. Wrap in plastic wrap and chill in freezer for 15-30min.

Roll out again into rectangle, fold into three pieces like before, roll into rectangle, fold into four piceces, chill again for 15-30min in freezer. If not using immediately, chill in fridge. The dough can be frozen at this point as well.

Roll out dough thinnly on a lightly floured surface. Using a mug or similar cut out circles of about 7-8cm in diameter. Leftovers should be stacked on top of each other and then rolled out again to keep lamination in place. Place about two cubes of quince paste in the middle of each circle, then about half a teaspoon of the milk caramel and sprinkle with grated mozzarella. Using a finger, wet the edges of the circle, then place a second circle on top. Gently press down with your fingers, then crimp and seal with a fork. Prepare until you have no dough left over. Place on a baking sheet lined with parchment paper.

Preheat oven to 200 degrees. Brush pastries with egg wash and if you want, some coarse sugar (I only had brown sugar). Bake for about 15-18 minutes or until golden. Enjoy fresh. Puff pastry tastes best on the day baked.