Description
Quick and easy recipe for these Cuban-inspired pastries Pastelitos de Guayaba y Queso made in just a few minutes by using store-bought puff pastry and guava paste. Enjoy them for breakfast or a delicious snack!
Ingredients
Scale
- 1 8-ounce package of Cream Cheese (see notes)
- 1/2 teaspoons of Vanilla Extract
- 1 teaspoon of Lemon Zest
- 1 Egg plus 1 tablespoon of Water
- 1 package of frozen Puff Pastry Dough (2 sheets of puff pastry) thawed per package directions
- 5 ounces of Guava Paste cut into slices.
Instructions
- Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheets per package directions (most store-bought dough takes about 20 minutes to thaw at room temperature).
Make the cream cheese mixture
- Combine the cream cheese, lemon zest, and vanilla extract in a small bowl.
- Beat until well incorporated using an electric hand mixer or a stand mixer.
- The result is a smooth but dense cream cheese mixture.
Assemble the pastries
- On a lightly floured surface, unfold a sheet of puff pastry dough. Using a pizza cutter or sharp knife, divide the pastry sheet into a 2-by-4 grid with 8 rectangles. (alternatively, you can make a 3-by-3 grid which makes 9 small squares).
- Place the rectangles onto the prepared baking sheet, leaving a little bit of space between them (about one inch or 2.5 cm) so they don’t clump.
- Cut the guava paste into approximately 1/4-inch (about 6 mm) slices.
- Place a dollop of cream cheese on each pastry piece and top with a slice of guava paste, leaving a 1/2-inch border (about 12 mm) around the edges to seal the pastries and prevent the filling from seeping during baking.
- Moisten the edges of the pastry with water to help seal them.
- Cut the second sheet of dough into a 2-by-4 grid to get 8 rectangles again. Place a piece of dough on top of each mound and press down the edges together. Seal the edges with the teeth of a fork.
- Scoring the pastries on top (optional) will slightly decrease the puff. I scored mine to allow the hot air to release and to show the beautiful red color of the guava paste.
- Whisk the egg with one tablespoon of water to create the egg wash; this will give the puff pastries a golden and glossy shine.
- Brush the pastries with the egg wash, including the edges. This is crucial to get that beautiful golden brown color when baked.
- Bake for 20-22 minutes at 400F (200C) or until they turn puffed and golden brown and the edges begin to look brown. Let cool slightly (the filling will be very hot!) and serve.
- For an optional finishing touch, you can brush the pastries with simple syrup or sprinkle with powdered sugar or turbinado sugar. But really, they are just wonderful as is coming out of the oven!
Notes
- Cream cheese: Either full or low-fat cream cheese works for this recipe. Set out at room temperature for 15-20 minutes)
- Recommend the Dufour Puff Pastry Dough brand because of its quality, and it’s made only with butter, but Pepperidge Farm or store-brand puff pastry dough works well too.
- Guava Paste can be found in the Hispanic/Latin aisle of the supermarket. I used Goya Guava Paste, but any brand of guava paste will work.
- The baking temperature is a suggestion. Since everyone’s oven is different, keep an eye on the pastries in the last 5-10 minutes of baking, as they can quickly burn if overcooked.
- Pastelitos are best eaten the same day and fresh out of the oven. Leftovers can be reheated in the oven or a toaster oven.
- Leftover guava paste can be stored in an airtight container in the refrigerator or freezer.
Ingredient substitutions & recipe variations:
- Guava Jam can be used but keep in mind it will be softer and may seep during baking.
- Crescent Dough may be a suitable replacement. Keep in mind, the Pastelitos texture with crescent dough won't be the same as the original recipe!
- Dulce de Leche: For a delightful twist, replace the guava paste with dulce de leche, or use your favorite Cheese as the main filling for a completely-savory option.
Nutrition
- Serving Size: 1 Pastry
- Calories: 434
- Sugar: 13.4 g
- Sodium: 221.7 mg
- Fat: 29.3 g
- Carbohydrates: 37.3 g
- Fiber: 1.4 g
- Protein: 6.8 g
