Best 3 Sweet Almond Tamales With Pastry Cream Recipes

In the realm of delectable desserts, few can rival the allure of sweet tamales, a traditional treat that fuses the richness of pastry cream with the delicate embrace of almond-infused masa. Originating from the culinary traditions of Mexico, these sweet tamales, known as "Tamales Dulces de Almendra con Crema Pastelera," offer a symphony of flavors and textures that dance upon the palate. This curated collection of recipes will guide you through the art of crafting these delectable treats, providing step-by-step instructions for both the sweet almond tamales and the accompanying pastry cream. Embark on a culinary journey where tradition and indulgence intertwine, and discover the secrets to creating these exquisite sweet almond tamales that will leave a lasting impression on your taste buds.

Let's cook with our recipes!

PASTRY CREAM

Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

SWEET PINEAPPLE TAMALES

Sweet Pineapple Tamales image

This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 1h50m

Yield 30

Number Of Ingredients 8

Ingredients

corn husks
2 pounds fresh corn masa dough
½ teaspoon baking soda
2 tablespoons warm water, or as needed
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1 cup white sugar
1 (20 ounce) can pineapple, drained and finely chopped

Steps:

Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g

SWEET TAMALES WITH PINEAPPLE AND COCONUT

Sweet Tamales with Pineapple and Coconut image

For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Provided by EvaR

Categories World Cuisine Recipes Latin American Mexican

Time 4h35m

Yield 36

Number Of Ingredients 9

Ingredients

corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins

Steps:

Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.9 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 114.8 mg, Sugar 11.4 g

Tips:

To make the perfect tamale dough, follow these tips:
Use fresh masa harina.
Soak the masa harina in warm water for at least 30 minutes before using.
Knead the dough until it is smooth and elastic.
Let the dough rest for at least 15 minutes before using.
To make the pastry cream filling, follow these tips:
Use whole milk for a richer flavor.
Cook the pastry cream over medium heat, stirring constantly, until it thickens.
Let the pastry cream cool completely before using.
To assemble the tamales, follow these tips:
Place a spoonful of masa dough on a corn husk.
Spread a layer of pastry cream in the center of the dough.
Fold the corn husk over the filling and tie it with a piece of string.
Steam the tamales for at least 45 minutes or until the dough is cooked through.
Serve the tamales warm with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Sweet almond tamales with pastry cream are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for special occasions, such as birthdays, holidays, or parties. These tamales are also a great way to use up leftover pastry cream. If you are looking for a unique and flavorful tamale recipe, this is the one for you!