I posted this recipe for this French Silk Pie on The Instagram last Thanksgiving and realized I never properly posted the recipe here; you know, in real printable, easily-readable form. I like things to live here, too, especially given how Instagram captions can’t be rich-pinned and easily searchable. So here we are.
This pie is perfect for literally every time of year. If it’s summer and you don’t want to warm up the oven, you only have to do it for the crust. A very short amount of time!
If it’s the holidays or Thanksgiving, this is also a perfect pie. Not a ton of oven space? This is nearly a no-bake pie. Continue Reading
If you’ve never had pastelitos de guayaba con queso (guava pastelitos), I think it’s time!
I was blessed to live half of my childhood in South Florida. And while I will admit that Florida is wild (especially if you just watch the news), it is also a place where some of my favorite, most formative memories occurred. If you’re Latinx, South Florida can also be a really magical place. It’s a place where a lot of us feel like “home.” It’s one of the only places in the entire country where literally everyone looks like you. I really only appreciated it when I finally left. And whenever I go back, it still makes me happy all over again.
What Are Pastelitos?
Like most Latin American cuisines, baked goods are a critical part of the Cuban food experience. Cuban bakeries usually have cases filled with sweet things like arroz con leche, turrones, flan, torticas de moron and of course, pastelitos con guayaba.
Pastelitos de guayaba con queso are super popular in Miami. Give me one of these and a cordadito and it’s feels like heaven! Pastelitos are a stuffed puff pastry filled with guava paste and some sort of cheese, usually a cream cheese-like texture.
I actually had never even thought to make them until I went to a Latino market in Pasadena the other day and saw all this guava and was like OHHHH.
How to Make Pastelitos!
This recipe could not be more simple. It leans HEAVILY on store-bought puff pastry, though if you’re in a mood, you could make your own. I used a few different store-bought brands and found that Pepperidge Farm brand resulted in the nicest/flakey/traditional pastelitos.
The store-bought guava paste makes this so ridiculously simple. I made it a bit different by beating the cream cheese with some sugar, vanilla paste (because I’m fancy) and a pinch of salt. I added it to a piping bag and piped it onto the squares of puff pastry. Small slices of guava on top and that’s it!
You can find guava paste at most Hispanic markets. Goya sells guava paste, as does a few other brands.
You simply cut up the puff pastry into rectangles, pipe the cream cheese filling onto half of the squares, top with slices of guava, top them, seal them with egg wash and that’s it! They couldn’t be more simple.
This is the first ever trifle I’ve ever made! Some of you will probably be shocked, appalled, stunned. And the other half of you probably don’t know what a trifle is. Don’t worry, I will explain everything there needs to be explained about this Lemon Berry Meringue Trifle.
In my extensive trifle internet research I read that trifles are very much English. And they do very much remind me of an eton’s mess. But just on a grander, larger scale, which I am very into. Especially since we’re in the thick of spring, which means Easter, brunches and gatherings.
For this post, I teamed up with Pyrex and their new line of Pyrex Deep baking dishes. I love Pyrex so much and use their products daily. Their Deep line is extra special because it is up to 50% deeper – meaning you can fit even more pasta (for pasta bakes), a bigger roast (for Easter) and even more layers (for trifles).
I also love that they all come with super secure lids so you can take to your friends’ and families’ houses and you don’t have to worry about spillage.
