Pastelito De Guayaba Cuban Guava Pastry Food

EASY GUAVA PASTRIES RECIPE

Steps:

• Preheat oven to 400 Degrees F
• Thaw Puff pastry according to package directions.
• Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
• Slice guava into 1/4 inch slices and place evenly on the pastry sheet.
• Spread cream cheese over guava paste slices (optional)
• Top with second puff pastry sheet and cut into desired pastry size. I cut mine in 1.5 inch squares.
• Beat egg whites in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
• You can bake these as they are and pull them apart when they are done. Or you can also separate and bake them individually like you would cookies. I prefer the second method.
• Bake at 400 degrees F for 20 to 25 minutes or until golden brown. Cool and serve.

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.

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.

GUAVA CUBAN PASTRY (PASTELITO DE GUAYABA)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut guava paste into 18 thin slices.
• Unroll puff pastry and cut into 18 squares. Place a thin slice of guava paste onto each square and fold pastry piece over to make a triangle. Using a fork, pinch the edges of the triangle together. Brush with beaten egg and sprinkle with sugar if you like.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

CUBAN GUAVA PASTRIES (PASTELITOS DE GUAYABA)

Steps:

• Remove pastry sheets from freezer and let thaw according to instructions on the box. I like to usually let the pastry sheets thaw for about a half an hour. Preheat oven to 350 degrees. While pastry sheets are thawing cut guava paste into 1/4" strips. In 2 small bowls prepare egg wash and corn syrup mixture. Remove pastry sheets from box and lay out on parchment paper. If needed use a rolling pin to even out sides. Cut 3x3 inch squares. Using a pastry brush, brush all sides of bottom squares with beaten egg. Place cut guava paste strips on each bottom square.
• Cover with top square. Using your fingers seal edges of pastry dough. Brush top layer with egg wash. Using a small knife make a one inch slit in each square. Transfer parchment paper to cookie sheet or shallow baking tray. Cook for 25 minutes then brush with corn syrup mixture and cook for another 5 minutes. Remove from oven and let cool.

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.

CUBAN GUAVA PASTRIES - PASTELITOS DE GUAYABA Y QUESO

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. Unfold the thawed puff pastry sheets and lay on a flat surface. Use a knife to lightly score one sheet of the dough into 9 equal squares (scoring the dough gives you a guide to follow when filling the pastry).
• 3. Cut the cream cheese into 9 equal portions, then lay each one in the center of each of the 9 squares on the one of the sheet of puff pastry.
• 4. Cut the guava paste into 9 equal portions and lay the guava on top of the cream cheese. Place the second sheet of puff pastry on top.
• 5. Cut the pastry into 9 squares and place them on a parchment paper lined cookie sheet. Use a sharp knife to make three cuts in the top of each pastry.
• 6. Whisk together the egg and water. Use a pastry brush to lightly brush the egg wash onto the top of each pastry.
• 7. Bake the pastries at 400 for 20 minutes, until golden brown. Cool slightly before serving. Dust with powdered sugar if desired.
• Store in an airtight container in the refrigerator. Makes 9 servings.

PASTELITO DE GUAYABA (CUBAN GUAVA PASTRY)

Steps:

• In a blender or food processor, add all guava shells and half the syrup from one can; Process until it reaches a smooth consistency; Put puree in a medium saucepan and cook at low heat until reduced to a very thick consistency; Let guava cool and then fill into pastry bag.
• In a medium mixing bowl, add 4 ounces of water, 2 ounces of butter, and salt and mix until smooth; Then add flour and work well until all ingredients are incorporated; Continue to add water, a little at a time, working the dough until a medium-hard consistency is reached; Form dough into a ball and let rest for 15 minutes; Roll the dough into a flat square, about 1/2-inch thick.
• Place the remaining butter in the middle of square and pat down by hand to form a square about one-half the size of the dough square; Fold over the 4 corners of the dough, 1 at a time, overlapping each other so that a sealed envelope is formed enclosing the butter; Dust with flour and roll out to form a rectangle about 1/4-inch thick; Now fold 1/3 of the rectangle dough towards the middle and the remaining 1/3 over those 2; Let dough rest for 15 minutes; Now repeat process above of rolling out and folding in 3, 2 more times, resting 15 minutes between each.
• Preheat the oven to 350 degrees F.
• Roll out a final time into a rectangle and fold ¼ of the dough on each side to the middle and then fold 1 more time down the middle to form 4 flaps in the fold; Let rest for 15 minutes; Roll out to a rectangle to about 1/8-inch thick; With a knife, cut the flattened dough into a 4-inch wide strip by length of your baking sheet; Lay strip on sheet pan lined with waxed paper and put filling lengthwise in the middle in continuous stream about 3/4-inch in diameter; Spray edges of strips with water and cover with another 4-inch strip of dough the same size as bottom; Press the edges together by hand very softly all the way around; Brush top with egg wash and bake for 35 minutes.
• Remove from oven and brush with a simple syrup over the top and bake for another 5 to 7 minutes. Remove from oven and cut crosswise into 16 pieces.

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 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.

PASTELITOS DE GUAYABA

Steps:

• Preheat oven to 400°F. Grease or line a baking sheet with parchment paper.
• Layout 1 sheet of puff pastry. Mix cream cheese, vanilla, lemon juice, sugar and salt.
• Evenly spread the cheese on one entire sheet as if you were buttering toast then add slices of Guava spaced out to make rows of three across, and downward, which should total 9 sections/square of cheese and Guava slices throughout.
• Following the pastry with the filling in rows - 3 across and 3 down.
• Cover the guava and cheesecake flavored cream cheese with the other sheet of puff pastry.
• Using a pizza cutter or knife, cut the pastry into 9 squares like tic-tac-toe lines.
• Pre-Heat Oven 450°degrees.
• Transfer pastries to a baking sheet and bake at 400°F for 15-20 minutes, until puffed and golden.
• Remove pastries to a wire rack to cool and dust with 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.

PASTELITOS DE GUAYABA

Steps:

• Remove the puff pastry from freezer and place on the counter to defrost for about 20-30 minutes (I remove the pastry from the box and leave it on the counter still wrapped in the paper).
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Place the guava paste on a cutting board and use a sharp knife to cut the guava into 12 sections (it's 4 portions of guava paste per fold and there are 3 folds of puff pastry). The paste is very hard and sticky, so take care while cutting it.
• Unfold the first puff pastry sheet and place on the parchment paper.
• Place 2 portions of the guava paste along each pastry fold section (space them out about 1-2 inches apart per section). So you'll get 4 paste portions per pastry fold.
• You could slightly roll the pastry like I did or leave it as it comes when you take out of the package. The puff pastry should be roughly 8 x 9 inches (20 x 22cm) Use the back of a knife to lightly score both sheets into 9 equal sections (3 squares across and 3 squares down).
• Open up the second section of the puff pastry and place on top of the guava paste slices. (If you rolled out a little bit the first section, you'll have to do the same with this section of puff pastry).
• Use a sharp knife to score into squares (you don't have to cut all the way through).
• Egg wash:
• Beat the egg with a fork with a teaspoon of water. Brush the egg wash on top of the puff pastry.
• For a little sparkle and sweet crunch, sprinkle on some turbinado sugar.
• Bake for 20-25 minutes (every oven is different so it may take 25-30 mins), or until pastry is golden brown and guava paste is gooey. Remove from oven and let cool for 5 minutes and enjoy with a nice cafecito!

PASTELITOS DE GUAYABA + QUESO (GUAVA CHEESE PASTRIES!)

Steps:

• Preheat oven to 400 degrees F. Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
• Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet.
• Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you'll have 18 slices total on the entire pastry sheet). Add cream cheese over guava paste slices (optional).
• Unfold the second pastry sheet and place it over the other one that now has the guava paste slices.
• Cut into 9 squares and score the tops of each one. No need to divide the squares. Leave everything intact. Brush egg wash on each one to get that flaky crust.
• Bake for 25 minutes or until golden brown. Serve immediately and enjoy!

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.

CUBAN PASTELITOS DE GUAYABA

Steps:

• Preheat oven to 425F. Prepare 2 baking sheets with parchment paper or a silicone mat.
• Unroll your puff pastry on a baking sheet and using a pizza cutter, make 9 squares of about 3 inches.
• Drop a teaspoon of cream cheese in the middle of each square.
• Place the guava paste slices on top.
• Fold all the corners towards the center to form a little square and place it on the parchment paper with the folds down.
• Repeat the same process with the second pastry sheet.
• Using a baking brush, gently brush the guava cheese pastries with egg wash (egg yolk + 2 drops of water).
• Bake in the oven for 12 minutes or until golden brown.
• Dust with icing sugar - optional.

CUBAN PASTELITO DE GUAYABA

Steps:

• In a blender or food processor, add all guava shells and half the syrup from one can. Process until it reaches a smooth consistency. Put puree in a medium saucepan and cook at low heat until reduced to a very thick consistency. Let guava cool and then fill into pastry bag. In a medium mixing bowl, add 4 ounces of water, 2 ounces of butter, and salt and mix until smooth. Then add flour and work well until all ingredients are incorporated. Continue to add water, a little at a time, working the dough until a medium-hard consistency is reached. Form dough into a ball and let rest for 15 minutes. Roll the dough into a flat square, about 1/2-inch thick.
• Place the remaining butter in the middle of square and pat down by hand to form a square about one-half the size of the dough square. Fold over the 4 corners of the dough, 1 at a time, overlapping each other so that a sealed envelope is formed enclosing the butter. Dust with flour and roll out to form a rectangle about 1/4-inch thick. Now fold 1/3 of the rectangle dough towards the middle and the remaining 1/3 over those 2. Let dough rest for 15 minutes. Now repeat process above of rolling out and folding in 3, 2 more times, resting 15 minutes between each.
• Preheat the oven to 350 degrees F.
• Roll out a final time into a rectangle and fold 1/4of the dough on each side to the middle and then fold 1 more time down the middle to form 4 flaps in the fold. Let rest for 15 minutes. Roll out to a rectangle to about 1/8-inch thick. With a knife, cut the flattened dough into a 4-inch wide strip by length of your baking sheet. Lay strip on sheet pan lined with waxed paper and put filling lengthwise in the middle in continuous stream about 3/4-inch in diameter. Spray edges of strips with water and cover with another 4-inch strip of dough the same size as bottom. Press the edges together by hand very softly all the way around. Brush top with egg wash and bake for 35 minutes. Remove from oven and brush with a simple syrup over the top and bake for another 5 to 7 minutes. Remove from oven and cut crosswise into 16 pieces.