Cangrejitos

Dough:

1½ cups all-purpose flour

1½ tsp salt

1 tbsp sugar

9 oz cream cheese

1 stick butter

Filling:

2 cups ham - finely ground

Brushing:

1 large egg

¼ tsp water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and butter together until well blended. Add the flour mixture and mix with your fingers or a pastry blender until smooth. Cover and refrigerate at least 30 minutes.

Preheat the oven to 400°F and lightly flour your work surface. Divide the dough into 4 balls and, working with one ball at a time, with a floured rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch squares, then cut them in half, into triangles and place a tespoonful of filling in the center of each triangle. Gently roll up the dough from the base of the triangle to the tip, curving the ends slightly toward the center, to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the egg wash (egg beaten lightly with 1/4 tsp water), and bake until lightly browned, 15 to 20 minutes. They can be made ahead of time and reheated in a 250°F oven for 4 to 6 minutes.

Makes 24 servings