PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)
In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.
Provided by Daniela Galarza
Categories snack, finger foods, pastries, dessert
Time 1h
Yield 8 pastelitos
Number Of Ingredients 7
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.
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.
GUAVA AND CREAM CHEESE EMPANADAS
Provided by Food Network
Time 4h
Yield 30 empanadas
Number Of Ingredients 11
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
- For the filling: Put the guava paste and cream cheese in a bowl and use a potato masher to mash the two ingredients until they are incorporated.
- To form the empanadas, use half of dough (save remaining dough for another use). Knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough 6- to 7-inches in diameter. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanadas with guava mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash, then sprinkle with sugar.
- Preheat convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
GUAVA CREAM CHEESE FILLING
Match this up with a cupcake recipe like #213909--Almond Cupcakes. The cake taste is not overpowering, and this is just absolute creamy delight to hide inside and spread on top! Use this to top cupcakes, and top with toasted coconut or lime zest. Thank you to the Sew Darn Cute blog.
Provided by Pikake21
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Put approximately 1/2 cup or so of guava paste in a mixing bowl, beat until the color lightens and the texture fluffs/creams up a bit (as opposed to the dense jelly-paste it starts as).
- Add in 3-4 ozs. softened cream cheese and a squeeze of lime and beat until smooth.
- Dump this mixture in a separate bowl then whip approx 1.5 cups heavy cream in a bowl until light and fluffy.
- Fold in the guava-cream cheese mixture, fill a pastry bag and use to decorate cupcakes as desired.
Nutrition Facts : Calories 63.7, Fat 6.7, SaturatedFat 4.2, Cholesterol 24.3, Sodium 16.1, Carbohydrate 0.5, Protein 0.6
GUAVA CHEESE TART
This is recipe by M.S. Milliken & S. Feniger which I found on joycesfinecookin.com. We "Latinos" love "guyaba con queso" in all shapes and forms. So here is a different twist to the favorite. I didn't allow for chilling times, as these may vary.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
- Line in a baking sheet with parchment paper.
- Place 1 of the puff pastry circles on the baking sheet.
- Brush a 1" rim around the outside edge with some of the beaten egg.
- Pat the cheese mixture into an 8" circle in the center and spread the guava paste or jam evenly over the top.
- Fold the remaining piece of puff pastry in half and place over the first piece.
- Unfold the pastry to enclose the filling, being careful not to trap air beneath.
- Gently press the top and bottom edges together and refrigerate about 25 minutes, or until dough is thoroughly chilled.
- Remove from refrigerator.
- Working about 1-1/2" from the outside, firmly press the edges of pastry together with the tines of a fork to seal.
- Then trim the excess dough, leaving an even 1" border of crust surrounding the filling.
- With a sharp pairing knife, cut out and discard a 1/4" circle of dough from the center and press out any trapped air.
- Then, making shallow cuts, trace 6-8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden).
- Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: cover with plastic wrap and chill at least 2 hours or overnight.
- To bake, preheat the oven to 450ºF.
- Transfer the pan from the refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top.
- Reduce the oven temp to 350ºF.
- Bake until the jelly is bubbling and the bottom crust, when lifted with a spatulas, is browned, 30-40 minutes.
- Set aside to cool on a rack up to 15 minutes.
- Serve warm with whipped topping, if you choose.
Nutrition Facts : Calories 405.9, Fat 30.5, SaturatedFat 10.9, Cholesterol 52.9, Sodium 215.2, Carbohydrate 26.9, Fiber 0.9, Sugar 0.6, Protein 6.6
GUAVA AND CREAM CHEESE PASTRY
Provided by Ruth Cousineau
Categories Milk/Cream Blender Egg Breakfast Dessert Bake Guava Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
- Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
- Purée guava preserves with lemon juice in cleaned food processor until smooth.
- Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
- Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
- Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
- Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
- Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.
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GUAVA-CREAM CHEESE PASTRIES RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 1 hr 30 mins
- On a lightly floured work surface, unfold the puff pastry and cut it into 6 squares. Transfer the squares to a parchment paper-lined baking sheet. Cut the guava paste into 6 equal portions and spoon onto half of each pastry square. Top with the cream cheese. Brush the pastry edges with some of the egg wash. Fold the pastry over the filling to form rectangles and crimp the edges with a fork. Refrigerate for 15 minutes, until firm.
- Brush the pastries with the remaining egg wash and sprinkle with sugar. Bake in the center of the oven for 30 minutes, rotating the pan from front to back halfway through, until the pastries are golden. Let cool for at least 30 minutes before serving.
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Estimated Reading Time 7 mins
- Ingredients. This recipe makes 16 triangles 1 serving each. 2 sheets puff pastry (I use store bought here) thawed overnight or at least a few hours.
- Directions, Prepping the Dough. preheat your oven to 375 F. lay your pastry sheets out on waxed paper long ways up and down. trim off 1 long edge about 1 1/4 inch, Save this trim piece.
- Filling and Folding. FILLING. work like an assembly line, ie: all the guava, all the cheese, all the folding etc... OK now slightly off center towards your moistened edges you will put about a teaspoon or a little more of the guava paste, Don't overfill them, I work the paste in the packaging a little to soften it up and make it pliable.
- Wash, Dust, Bake, Cool. KInda sounds like a daily chores list don't it. now we will transfer them to the baking sheet. Make them fit onto your baking sheet by lining the triangles up back into loose squares, if you don't have a pan big enough or use 2 pan, keeping the pieces apart at least 1/2 inch, they don't call this stuff puff pastry for nothing, here I just lined them up because we use giant pans in a commercial oven,
- Scraps. so you got those 2 strips you paid for and don't want to waste. lay those strips onto waxed paper sprinkle some grated parmesan cheese over them and maybe some garlic powder if you have it, lightly press it down to seed it into the dough, cut each strip into 2 or 3 long strips then cut those strips cross ways 3 times, to give you about 4 - 5 inch strips of equal size, pick them up by each end and twist them in opposite directions, bake your spirals at 375 f. about 25 minutes until dried and crispy, (no sugar here) you can eat them in about 2 minutes, Cheese Twists -- that's a generic pic but you get the idea, those look like they used a little melted butter and cinnamon sugar.
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