Guava Cheese Pastries Pastelitos De Guayaba Y Queso Food

GUAVA & CHEESE STRUDEL (PASTELITOS DE GUAYABA Y QUESO)

Steps:

• Clean the guava under running water. Cut the stems off and cut the guava in half.
• Use a spoon to scoop out the seeds and put the seeds into a bowl with the water. Chop the guava flesh into quarters and put into a blender. Repeat until all guava is prepped. The guava flesh should measure to be around one pound at this point.
• Strain the seeds and water over a glass bowl and use a spatula or your hands to push the excess guava flesh through the strainer. This may be a bit slimy. You should end up with around ¾ cup of guava liquid if you started with 1.5 lb guava.
• Pour the water and guava liquid into the blender with the chopped guava and blend until the guava is puréed completely.
• In a saucepan over medium-high heat, add the pureed guava and sugar. Use a wooden spoon or spatula to incorporate the sugar completely. Bring the mixture to a boil.
• Lower the heat to medium and simmer the mixture for about 15 minutes or until the guava mixture has reduced by about half. If you find the simmer is too strong, you can lower the heat to medium-low. The final consistency should be similar to a thin pudding. Remove it from the heat and let cool in the pot. The final consistency will be thicker as it cools (see photo).
• In a food processor, add the flour, powdered sugar, salt, and butter. Pulse a few times until the butter is the size of peas.
• Transfer to a large bowl and add the sour cream and stir gently so that the sour cream is incorporated. I like to use my hands towards the end so that I know the butter doesn't crumble too much. The dough should begin to take on a shaggy texture.
• Transfer the shaggy dough onto a parchment sheet and form the dough into a ball. To make the dough easier to work with, cut the dough in half.
• Take another parchment sheet and lay it on top of each ball of dough and then roll out your dough into a rectangle that's 12 x 7 inches with about ¼-½ inch thickness. Repeat with the other half of dough. NOTE: if at any time you find the dough becoming too soft or warm, place it in the freezer for 10 minutes to cool down.
• Unwrap the top layer of parchment and make a tri-fold by taking the right side of the dough and folding it ⅓ of the way to the center. Then, take the left side and fold over the first fold. You should end up with a smaller rectangle. Cover the dough with the parchment paper. Repeat with the other half of the dough.
• Chill the dough pieces in the freezer for 15 minutes. Don't leave them in the freezer for too long or it will freeze and become too hard.
• Once chilled and slightly hard, roll out the dough pieces again to a larger rectangle that measures around 12 x 7 inches again and make a tri-fold one more time. Then chill in the freezer for 15 minutes before making your pastries.
• Whisk the fridge temp cream cheese, salt, and sugar together in a medium sized bowl. Then mix in the egg. Try not to overmix the cream cheese or it will become too liquidy. If the mixture becomes too soft, you can pop it in the freezer for 5-10 minutes to harden it.
• Preheat the oven to 400 °F.
• Roll out each of the dough pieces into a long rectangle of about 14 by 10 inches with a thickness of ¼ inch. Divide each of the rectangles into 6 pieces (if you want large strudels) or 12 pieces (if you want medium sized strudels). Place half of these rectangles in a parchment paper lined sheet pan with at least one inch space between them.
• In a small bowl, beat one egg. Brush the egg wash on the edges of half of the rectangles (the bottom halves of your pastries), about ¼" thick around the perimeter.
• Spread the cheese filling in the center of the egg-washed rectangles.
• Add guava jam on top, both spread evenly close to but not touching the egg wash.
• For the untouched rectangles, these are the pastry tops. Cut 2-3 slits in the center for venting and added design. Then carefully take one of these rectangles and place it on top of a filled guava and cheese piece. Carefully press the edges and seal them using a fork.
• Brush more egg wash on top. Optional: sprinkle some turbinado sugar on top for extra texture. Repeat with the rest of the strudels.
• Place the sheet pan and strudels in the middle rack of the oven and bake for 20-30 minutes. I would recommend checking the pastries at 15 minutes to check on them. Remove from the oven when they are puffy and golden brown at the edges and top.
• Place them on a cooling rack for about five minutes so you don't burn yourself while eating. Serve them immediately or move them into the fridge and they will last for at least 3-5 days.

GUAVA CREAM CHEESE CUBAN PASTRIES (PASTELITOS DE GUAYABA Y QUESO)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Warm guava paste in a microwave safe bowl for 20 seconds. Stir until it's a spreadable consistency.
• In another bowl, stir softened cream cheese until smooth and spreadable.
• Beat the egg and water together in a separate bowl and set aside.
• Roll out one sheet of the puff pastry and cut into 4 equal squares using a sharp knife or pizza cutter.
• In the middle of each square of puff pastry, spread about 1/8th of the cream cheese and guava paste, leaving a border around the edge of the puff pastry. Repeat with remaining squares and remaining sheet of puff pastry.
• Brush egg wash around the edge of each square. Fold each square in half, pressing the edges with a fork to seal the cream cheese and guava paste inside the pastry.
• Use a sharp knife to cut a slash in the top of each pastry so steam can escape while the pastries bake, then brush the top of each pastry with the remaining egg wash. Sprinkle with coarse sugar, if desired.
• Bake for 25-30 minutes until golden brown. Serve warm.

PASTELITOS DE QUESO Y GUAYABA (GUAVA AND CHEESE PASTRIES)

Steps:

• In a food processor, combine the cream cheese, sugar, lemon juice, and orange blossom water fluffy and smooth. Transfer mixture to a bowl and clean the food processor to use it again.
• In the same (clean) food processor, add the guava pasta and orange or lime juice and process until smooth.
• Line 2 half sheet pans with parchment paper.
• Unroll the first sheet of pastry on a lightly floured surface. If it's thicker than ⅛-inch thick, carefully roll it out to make it ⅛-inch thick. Using a small knife or pastry wheel, cut the dough to measure out 6 squares, 4-by-4-inches each.
• Add a tablespoon of the guava mixture topped with a tablespoon of cream cheese filling, off center, to each square. Brush the egg wash around the filling, fold the pastry into a triangle, and press the edges to seal. Press the tines of a fork around the sealed edges to ensure the pastry is well-sealed. Repeat with the remaining dough and filling. Transfer the filled pastries to the prepared baking sheets and refrigerate until firm, 20 to 30 minutes.
• While the pastries chill, preheat the oven to 400°F. Prepare the glaze by combining the sugar and water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from the heat and cool.
• Remove the chilled pastries from the refrigerator and brush the tops of the with egg wash, then bake until lightly golden, 25 to 35 minutes. Rotate the baking sheets halfway through baking time to ensure even browning.
• Remove from the oven and immediately brush the pastries with the simple syrup (you likely won't use all of it). Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack.

GUAVA & CHEESE PASTRIES, PASTELITOS DE GUAYABA Y QUESO

Steps:

• Set out your puff pastry, and cream cheese about half hour before preparing. After cream cheese has set out for a while. Put cream cheese in a bowl and beat with hand mixer until creamy add the 1/4 cup sugar and continue to mix until all the sugar is well incorporated. Set aside.
• Now preheat your oven to 350 degrees. Line two cookie sheets with parchment paper set aside. Now take one sheet of the puff pastry. Put some flour on your flat surface and with a rolling pin roll the pastry a little each way to make a large rectangle. With a sharp knife cut the pastry in three equal strips and then cut across three times. Making nine equal squares.
• Now open you goya guava paste package it will be a large block of paste. Unwrap the cellophane and with a sharp knife cut small slices. They will be about 2 1/2 inches long and 1/4 inch in thicknes. Cut 18 slices.
• Now take one square of the puff pastry; spread 1 teaspoonsful of cream cheese in the middle; lay a slice of guava paste across the cheese and fold over one edge. With a the times of a fork crimp the edge all around. Sprinkle with white sugar; lay on the parchment lined cookie sheet do all your dough squares like this. I put eight on each sheet. Put into the oven and bake for 15/18 minutes. Check them at 15 minutes; if they are golden pull them out. Your guava paste will kind of seep out; no problem the ones sold at the bakeries are the same way. I also make little squares from the puff pastry and add 1 teaspoonful of cream cheese. I roll the square instead of folding them over. Sprinkle with sugar and put into the oven for 15/18 minutes. Bake until golden. Enjoy

PASTELES DE GUAYABA (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Blend the cream cheese, butter and flour until well mixed; Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Roll out the dough into a 1/4-inch thick square; Cut the rolled dough into 16 to 20 squares.
• A little off center of each square, place 1 tablespoon guava paste.
• Fold the dough over the guava paste, forming a triangle; Press the edges shut.
• Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
• Bake until the pasteles are evenly browned, about 25 minutes.