Guava Cheese Strudel Pastelitos De Guayaba Y Queso Food

PASTELITOS DE GUAYABA Y QUESO (GUAVA AND CHEESE PASTRY)

Steps:

• Preheat oven to 400 degrees.
• Allow puff pastry to thaw for 15-20 minutes.
• Unroll puff pastry, remove paper, and layer both over each other.
• Cut pastry into 3 by following the indented lines. Rotate the puff pastry and cut 3 additional lines to create 9 squares.
• Set the top layer of the puff pastry to the side.
• Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese.
• Before returning the puffs to cover the guava and cream cheese, with the point of a knife, go ahead and add 2-3 slits to each square.
• Top the pastries with remaining squares.
• Brush the tops of the pastries with the whisked eggs.
• Bake for 15 minutes or until pastry tops are golden and the edges are the tiniest hint of 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 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.

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 CHEESE TURNOVERS (GUAVA PASTELILLOS)

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
• Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
• Bake for 20 minutes or until golden brown and puffy.
• While the turnovers are baking, mix the confectioners' sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
• Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.

PASTELITOS DE GUAYABA Y QUESO (GUAVA AND CHEESE PUFF PASTRIES)

Steps:

• Preheat your oven to 400 degrees F.
• Lay out one sheet of puff pastry on a baking sheet that's lined with parchment paper.
• Evenly divide the cream cheese into 15 pieces and distribute them onto the sheet of puff pastry. Do the same with the guava paste and lay the guava paste pieces on top of each mound of cream cheese.
• Brush the uncovered portions of the pastry with egg wash, this will help seal the dough when we lay the second sheet on top.
• Using your fingers to press the dough down around the mounds of filling. Don't forget to seal the edges too.
• Brush the top with egg wash, then use a small knife to poke a hole on the top of each mound.
• Sprinkle the tablespoon of granulated sugar on top of the dough.
• Bake on the top rack of the oven for 25-30 minutes, until the pastry is puffed and golden brown.
• Allow the pastry to cool for 10-15 minutes before cutting.
• Using a pizza cutter or a knife, cut the pastry into 15 rectangles.
• Lastly, if desired, dust the pastelitos with a light coating of powdered sugar.

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.

PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)

Steps:

• Set out puff pastry to thaw for 40 minutes at room temperature.
• Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you're cutting the puff pastry.) Heat oven to 400 degrees.
• Prepare your egg wash by whisking egg and milk together. Keep it handy.
• Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.
• Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It's OK if you don't do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don't worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)
• Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.
• Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.
• Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)
• Once they've cooled, sprinkle with confectioners' sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.