Pastelitos de Guayaba (Guava Cream Cheese Puff Pastry)

Ingredients

• 8 oz Cream Cheese (softened to room temperature)
• 0.25 tsp Salt (fine sea salt)
• 2 tsp Vanilla Extract (pure vanilla extract)
• 1/3 cup Powdered Sugar (sifted)
• 4 oz Guava Paste (cut into ~1/4‑inch strips; use about one‑third of a standard 12‑oz container)
• 2 sheets Store‑Bought Puff Pastry (thawed 45 min, kept refrigerated until use)
• 1 Egg (large, room temperature)
• 1 tsp Heavy Cream (for egg wash)
• 2 tbsp Turbinado Sugar (sprinkled on top before baking; granulated or sanding sugar can be used)
• 2 tbsp All‑Purpose Flour (for dusting work surface)

Instructions

1. Thaw Puff Pastry

   Remove the frozen puff pastry sheets from the freezer and let them sit on the counter, covered loosely with a clean kitchen towel, for about 45 minutes until pliable but not melted.

   Time: PT45M

2. Make Cream Cheese Filling

   In a mixing bowl, beat the softened cream cheese until smooth. Add 1/4 tsp salt, 2 tsp vanilla extract, and 1/3 cup powdered sugar. Mix on low speed until fully incorporated and the mixture is light and fluffy.

   Time: PT5M

3. Prepare Guava Strips

   Open the guava paste container, scoop out roughly one‑third of it, and cut into 1/4‑inch wide strips. Set aside on a plate.

   Time: PT5M

4. Roll and Cut Puff Pastry

   Lightly dust a clean work surface with flour. Unfold one sheet of puff pastry, sprinkle a little flour on top, and roll gently to about 1/8‑inch thickness. Using a pizza cutter, cut the sheet into rectangles (approximately 3‑by‑4 inches). Repeat with the second sheet.

   Time: PT20M

5. Prepare Egg Wash

   In a small bowl, whisk together 1 large egg and 1 tsp heavy cream until the mixture is uniform and slightly frothy.

   Time: PT2M

6. Assemble Pastries – Fill

   Fit the piping bag with a large round tip (or snip the corner of a zip‑top bag). Pipe a line of cream‑cheese filling onto the center of each rectangle, leaving a ~1/2‑inch border. Place a few guava strips on top of the cream cheese, again keeping a border.

   Time: PT8M

7. Seal and Top

   Brush the exposed edges of each rectangle with egg wash (acts as glue). Place a second rectangle on top, aligning edges. Press lightly with fingertips to seal; then, using a sharp knife, trim excess dough and press the edges firmly to create a clean seam.

   Time: PT5M

8. Final Brush and Sugar

   Brush the top of each assembled pastelito with the remaining egg wash. Sprinkle turbinado sugar evenly over the surface. (Optional: lightly score the top to control puffing.)

   Time: PT2M

9. Bake

   Line a baking sheet with parchment paper and arrange the pastelitos in a single layer (about 6 per batch). Bake in a pre‑heated 400°F oven for 15 minutes, or until puffed and golden.

   Time: PT15M

   Temperature: 400°F

10. Cool and Serve

    Remove from oven and transfer to a cooling rack. Let cool for 5–10 minutes before serving so the filling sets slightly.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g