Pastelillos De Guayaba Recipes

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PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)

Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste - an embodiment of tropical Caribbean flavor - and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York's historic Puerto Rican enclave where I lived for some time, I discovered Valencia Bakery on East 103rd Street, which made a bite-size version with a generous amount of confectioners' sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.

Provided by Von Diaz

Categories     snack, finger foods, pastries, dessert, side dish

Time 1h30m

Yield 16 servings

Number Of Ingredients 6



Pastelillos de Guayaba (Guava Cheese Pastries) image

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.

1 (17.3-ounce) package puff pastry (2 sheets)
1 egg
1 tablespoon milk of choice, including oat milk or other nondairy milks
7 ounces guava paste, cut into 16 (1/4-inch) square or rectangular slices
6 ounces queso fresco en hoja or farmer cheese, cut into 16 (1/4-inch) slices
2 to 3 tablespoons confectioners' sugar

PASTELILLOS DE GUAYABA (GUAVA PASTRIES)

Make and share this Pastelillos De Guayaba (Guava Pastries) recipe from Food.com.

Provided by Michelle Figueroa

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 3



Pastelillos De Guayaba (Guava Pastries) image

Steps:

  • Preheat oven at 350°F.
  • Unfold pastry and cut into 1 1/2 inch squares or any size you like.
  • Place the squares on ungreased baking sheet (I use a silicone baking liner over a baking sheet) this goes in the oven for 17 - 20 minutes.
  • When the squares are cool, separate into two pieces then spread the filling of your choice and put it together again.
  • Sprinkle powdered sugar on top.

Nutrition Facts :

puff pastry sheet
guava, preserve
powdered sugar, 10 x

CUBAN PASTELITO DE GUAYABA

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 16 Pieces

Number Of Ingredients 7



CUBAN PASTELITO de GUAYABA image

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.

2 (16-ounce) cans Guava shells in syrup
4 ounces water, plus more as needed for moisture
12 ounces unsweetened butter or lard
1/2 teaspoon salt
1 pound all-purpose flour
1 egg, beaten with 1 ounce of water
1 ounce simple syrup (equal amount water and sugar, heated until sugar dissolves)

PASTELES DE GUAYABA: GUAVA PASTRIES

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 to 16 servings

Number Of Ingredients 5



Pasteles de Guayaba: Guava Pastries image

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.

1 pound cream cheese
1 pound butter, softened
1 pound flour
1 1/2 pounds guava paste
Sugar, for sprinkling

PASTELITO DE GUAYABA (CUBAN GUAVA PASTRY)

This is a childhood favorite that conjures up memories of growing up as a gringa in South Florida and sitting in the open air Cuban Cafes and indulging on these sweet pastries! These pastries are wonderful with a café con leche!! They were a special treat that we were allowed to have on occasion for breakfast. It is actually one of the few things I actually miss about South Florida! The recipe is from Felipe Valls.

Provided by NcMysteryShopper

Categories     Breakfast

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 8



Pastelito De Guayaba (Cuban Guava Pastry) image

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.

Nutrition Facts : Calories 260.6, Fat 17.8, SaturatedFat 11.1, Cholesterol 58.9, Sodium 200.3, Carbohydrate 21.7, Fiber 0.8, Sugar 0.1, Protein 3.5

2 (16 ounce) cans guava shells in syrup
4 ounces water, plus more as needed for moisture
12 ounces unsweetened butter or 12 ounces lard
1/2 teaspoon salt
1 lb all-purpose flour
1 egg, beaten with
1 ounce water
1 ounce simple syrup (equal amount water and sugar, heated until sugar dissolves)

GUAVA CUBAN PASTRY (PASTELITO DE GUAYABA)

Our favorite Cuban pastry. Flaky crust with a creamy melted guava. Just 4 ingredients! What is your favorite go-to pastry?

Provided by Lickteig Chefs

Time 40m

Yield 18

Number Of Ingredients 4



Guava Cuban Pastry (Pastelito de Guayaba) image

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.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 21.5 g, Cholesterol 10.3 mg, Fat 10.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 2.7 g, Sodium 71.9 mg, Sugar 0.2 g

1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) jar guava paste
1 large egg, beaten
sugar (optional)

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