Pastelitos de Guayaba
User Reviews
5.0
96 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
9 pastries
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Calories
435 kcal
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Course
Dessert
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Cuisine
South American, Mexican, Argentinian
Pastelitos de Guayaba
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These easy pastelitos have a delicious cream cheese and guava filling wrapped in flakey puff pastry.
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Ingredients
- 8 ounces cream cheese room temperature
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 tsp salt
- 6 ounces guava paste
- 1 tablespoon all-purpose flour to dust counter
- 1 package frozen puff pastry thawed, two sheets
- 1 egg
- 1/4 cup turbinado or sanding sugar optional
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Instructions
- Heat oven to 400F. Line a baking sheet with parchment paper and cut 1/4 inch thick slices of the guava paste. Add the egg to a small bowl, beat, then set aside.
- Add the cream cheese, and salt to a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer.
- Cream the cheese for a minute then add in the powdered sugar and vanilla extract. Mix until well combined then scrape the bowl down and transfer to a piping bag, or a plastic bag, with the tip snipped off.
- On a lightly floured surface roll the thawed puff pastry out to about 1/8 an inch. Cut into roughly equal squares or rectangles. Repeat the process for the second pastry sheet.
- Transfer six of the squares to a parchment-lined baking sheet then pipe a thin layer of the cream cheese mixture onto each square leaving about 1/2 an inch of space from the edge. Place the guava paste slices on top of the cream cheese mixture cutting as needed to maintain the clear edge.
- Brush the edges with the egg wash then top with another square of puff pastry. Press the edge together then use a sharp knife to cut the edges and clean them up. This is optional but it helps seal the pastelitos and gives them a nice presentation.
- Brush the top with the egg wash then sprinkle with turbinado sugar. You can score the top if desired.
- Bake at 400F for about 15 minutes or until golden brown and puffed up.
Notes
- Don't be stingy with that filling, it's the best part! If some leaks out it's really not a problem.
- Everyone's oven is a bit different so keep an eye on the pastries toward the end of the bake. They go from perfect to burnt fairly quickly.
- To score or not to score? Cutting the top will restrict the puffiness of your pastry. I like that because it makes it easer to eat but if you want that very tall look skip the scoring.
- You can TOTALLY make these with pastry from scratch. Use my favorite butter crust recipe and you'll have a delicious but n0t as flakey pastelito.
Nutrition Information
Show Details
Serving
1pastry
Calories
435kcal
(22%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Cholesterol
46mg
(15%)
Sodium
288mg
(12%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
365IU
(7%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9pastries
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1pastry | |
| Calories | 435kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 288mg | 12% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 365IU | 7% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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