This dish is my way of making the classic cuban pastelito. They are a classic pastry filled with guava. In some cases they can be filled with cream cheese or meat. Getting this recipe right took a lot of practice with my grandmother and experimentation.
I like this dish because it tastes like I am back in Miami visiting my family. We would eat these every day for breakfast along with fresh squeezed orange juice.
These go very quickly at our house.
Cook Time:10-15 minutes
Prep Time:25 minutes
Makes 12 pastries
- 7 oz of Guava paste cut into small thin strips
- 1 pack of Pepperidge farm puff pastry
- 1/4 a cup of powdered sugar
- 4 tablespoons of unsalted butter melted
- 1 egg
- 1 tablespoon of water
- flour for dusting
- Set oven to 400 degrees
- Dust flour onto a flat surface
- Roll out puff pastry dough until you could not roll it out any more but it is still maneuverable.
- Cut out 5 by 4 inch pieces with a pizza cutter.
- Butter baking sheet and lay half of the puff pastries onto the pan. Put the pastries 1 inch apart from each other.
- Flatten the puff pastry onto the pan with your fingers and then cover with more butter.
- Layer the desired amount of guava onto the middle of each dough (2-3 thin slices of guava should be enough). Can also add cheese too or make just with cheese or picadillo.
- Sprinkle a small pinch of powdered sugar on top of the guava.
- Cover the pastries with the remaining dough and pinch the sides closed with a fork.
- Mix the egg and water together, brush butter and the egg mixture (a.k.a. egg wash) on top of the pastries. Sprinkle a little bit of powdered sugar as well.
- Put in the oven for 10-15 minutes until pastries are puffy and golden-brown.
- Let cool and remove to a serving dish. enjoy!