If you’ve never had a pastelito, 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.
Pastelitos de guayaba con queso are super popular in Miami. Give me one of these and a cordadito and it’s feels like heaven.
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.
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 the Pepperidge Farm brand for these and found them to be the best.
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!
It could not be more simple. I know sometimes I post ambitious ass desserts but this isn’t one of them!
Pastelitos de Guayaba con QuesoPrint
- 8 ounces cream cheese , at room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 ounces guava paste
- 1 tablespoon all-purpose flour , for flouring work surface
- 1 package store-bought puff pastry , mostly thawed on the counter
- 1 large egg , beaten
- 1 tablespoon turbinado sugar, optional
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- To the bowl of a stand-up mixer (with the paddle attachment or you could alternatively do this in a medium bowl with an electric hand mixer), add the cream cheese, sugar, vanilla and pinch of salt. Beat until whipped and smooth, about 1 minute. Transfer the mixture to a piping bag. This is entirely optional. You could use a spoon to add it to the dough.
- Dust your work surface with a small handful of flour. Unfold the first rectangle of dough and using your rolling pin, flatten it out a bit. You don’t want it too thin! Cut the dough into 9 equal rectangles. The rectangles don't have to be a perfect shape! Repeat this process with the other sheet of puff pastry dough.
- Transfer half (about 9) of the rectangles to the baking sheet. Pipe about a tablespoon or two of the cream cheese onto the rectangles and top them with a slice of guava paste. Brush the edges of the rectangles with egg wash. And then place the tops of the puff pastry on the rectangles. Press the edges of the pastelitos so seams are sealed together. Transfer the puff pastry to the freezer for about 10 minutes until very chilled.
- When the pastelitos are cold, brush the tops with egg wash and sprinkle a pinch or two of turbinado sugar (entirely optional). Transfer to the oven to bake for about 18 to 22 minutes, until golden brown. Remove from the oven and allow to cool slightly (the guava will be SO hot) for about 10 minutes before serving.