Creme Fraiche And Guava Pastry Squares Recipes

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

GUAVA AND CREAM CHEESE PASTRY

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.

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.

GUAVA AND CREAM CHEESE TWISTS

Steps:

• Using an electric mixer on medium-high speed or a large bowl and wooden spoon, beat butter and cream cheese until creamy and smooth. With the machine running, add sugar and salt, and continue beating until a little fluffy. Add egg yolk and beat until incorporated. (Reserve egg white.) Add flour all at once and mix just until incorporated. Halve the dough, and place each half on plastic wrap. Using the plastic wrap, press each half into a 1-inch-thick rectangle. Wrap tightly and refrigerate until firm, about 2 hours.
• When ready to bake, cut guava paste into 50 1/4-inch-thick rectangles (2 inches long, ½-inch wide). Line 2 baking sheets with parchment paper. Heat oven to 350 degrees.
• On a generously floured surface, using a well-floured rolling pin, roll out 1 dough rectangle until roughly 15 1/2 inches long, 6 1/2 inches wide and 1/8-inch thick. Trim the edges, then cut into 24 (2 1/2-by-1 1/2-inch) rectangles. (You will have 48 rectangles from the initial rolling; the final two rectangles will come from rolled-out scraps.) Transfer to a prepared sheet, spacing 1 inch apart. If the dough has gotten too soft to handle, refrigerate until firmer but still very pliable.
• Place a guava paste rectangle in the center of each piece of dough on a diagonal. (It should not extend past the dough.) Take the dough corner opposite the top of a guava rectangle and wrap it over the guava paste so that the point meets the opposite edge; press the dough corner gently to secure. Take the corner diagonally opposite to the folded one and fold over the other end of the guava paste, pressing the corner gently against the other edge. Repeat with the remaining dough and guava paste. Chill and reroll dough scraps. If the assembled dough is soft, and you'd like to decorate the tops, chill or freeze again.
• For a sparkly, crunchy and sweet top, lightly brush the top of the dough with the reserved egg white and sprinkle with sparkling sugar. (These taste just as good without any topping.) Bake, 1 sheet at a time, until golden brown around the edges, 13 to 15 minutes. (The paste may ooze out.) Cool completely on the sheets on wire racks. The cookies are best the day they're made, but will keep in an airtight container for up to 5 days.

MIAMI GUAVA PASTRIES (PASTELITOS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet.
• Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet.
• Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes.
• Mix guava paste and jam together in a bowl until smooth.
• Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.