PASTELITOS DE GUAYABA (GUAVA PASTRIES)
These delicious pastries filled with guava paste, known as pastelitos de guayaba, are a popular Latin dessert that you'll find in many Latin bakeries (panaderias) around the world.
Provided by Erica Dinho
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Flour a clean, dry counter top or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about ⅛-inch).
- Using a large cookie cutter, cut into 24 circles and brush the edges of each circle with the egg. A little off center of each circle, place 1 slice of guava paste. Place another circle on top to enclose the filling.
- Crimp the edges with a fork. Repeat with the remaining pastelitos, placing them on a parchment paper-lined baking sheet as you go. Bake for 20 minutes or until golden brown and puffy.
Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 6 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving
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
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.
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.
PASTELES DE GUAYABA: GUAVA PASTRIES
Provided by Food Network
Categories dessert
Time 1h35m
Yield 8 to 16 servings
Number Of Ingredients 5
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 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
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 :
MIAMI GUAVA PASTRIES (PASTELITOS)
This is the recipe for traditional Cuban/Puerto Rican pastries that can only be found in some places. Our family goes crazy for them! Dust with confectioners' sugar if desired.
Provided by geekchic99
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 31.9 g, Cholesterol 18.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 67.6 mg, Sugar 3.8 g
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
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
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
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
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