Named after their shape, a “gaznate” or “garganta” is the Spanish word for “throat.” There are so many variations of gaznates in Latin America. One Mexican version of this pastry, calls for pulque or agua ardiente mixed in the filling of fluffy meringue or in the dough to give it that fried, bubbly, egg roll texture. Many are stuffed with dulce de leche, quince or guava paste. Some are given a modern twist with fruit nectar and small chopped pieces of fruit folded in the filling. No matter what your preference is, it is a guarantee these pastries will be crowd pleasers at any get-together.
These gaznates I created with Flatout Foldits is the time-saving version. In half the time it takes to create the dough, you will have a complete dessert. I also added cream cheese to the meringue to give it a little bit of a creamy consistency. This sweet treat is perfect for any last minute dessert request or kid-friendly snack. The Foldits were fried in grapeseed oil but can also be baked with a little olive oil brushed on top. You can even skip the oil all together and serve them just warmed up to wrap around desired firm filling. It’s up to you.
Flatout Flatbread can be found at your local grocery store. Look in the deli section and you will find a large variety of wraps, pizza crusts or Foldits. Every Flatout variety is low in fat, a good source of fiber and a healthier and perfect canvas for pizzas, tostadas, wraps, sandwiches, pinwheels and wraps. Not only will Flatout Flatbread save on lunch preparation time but will make dinner and sweet and savory snacks an easy prep as well.
- ¾ cups grapeseed oil
- 6 Flatout Foldits
- 12- 6” sheets aluminum oil
- ½ cup sugar
- ¼ cup water
- 4 ounces cream cheese at room temperature
- 4 egg whites
- confectioner’s sugar for dusting
- Heat oil in a large pan over medium heat. Cut Foldits in half along the fold making 12 small flatbreads.
- Fold each aluminum sheet into a 3-inch roll. Wrap a Foldit half around aluminum roll and carefully place in hot oil with tongs without releasing. Carefully turn each wrapped roll until golden brown and slightly crispy. Transfer to a paper towel-lined plate and repeat with remaining Foldit halves and aluminum sheets. Set aside to cool.
- Combine sugar and water in a medium saucepan and heat over medium heat until a light syrup forms; about 10 minutes. Remove from heat.
- Mix cream cheese with a stand mixer until soft and creamy. Transfer cream cheese to a bowl and set aside. Clean out mixing bowl.
- Return clean mixing bowl to stand mixer. Beat egg whites until stiff peaks form. With mixer still running, pour in syrup in a slow stream. Continue mixing for 5 minutes. Fold in cream cheese.
- Remove aluminum foil rolls from each fried Foldit.
- Spoon meringue in a pastry bag or sealable plastic bag. Cut off corner of bag and pipe meringue into each Foldit. Serve with berries and dusted with confectioner’s sugar.
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