Pastelitos De Guayaba Y Queso Guava And Cheese Puff Pastries Recipes

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PASTELITOS DE GUAYABA Y QUESO (GUAVA AND CHEESE PASTRY)



Pastelitos de guayaba y queso (Guava and cheese pastry) image

Flaky, sweet, and flavorful, these Cuban guava and cheese pastries are the perfect morning snack to perk up your morning with a side of coffee.

Provided by Neyssa

Categories     Dessert

Time 25m

Number Of Ingredients 4

1 package of Pepperidge Farm Puff Pastry
6 ounces of cream cheese (cut into 9 or 18 chunks)
14 ounces of guava paste (cut into 18 slices)
1 egg (gently whisked)

Steps:

  • Preheat oven to 400 degrees.
  • Allow puff pastry to thaw for 15-20 minutes.
  • Unroll puff pastry, remove paper, and layer both over each other.
  • Cut pastry into 3 by following the indented lines. Rotate the puff pastry and cut 3 additional lines to create 9 squares.
  • Set the top layer of the puff pastry to the side.
  • Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese.
  • Before returning the puffs to cover the guava and cream cheese, with the point of a knife, go ahead and add 2-3 slits to each square.
  • Top the pastries with remaining squares.
  • Brush the tops of the pastries with the whisked eggs.
  • Bake for 15 minutes or until pastry tops are golden and the edges are the tiniest hint of brown.
  • Serve warm.

PASTELITOS DE QUESO Y GUAYABA (GUAVA AND CHEESE PASTRIES)



Pastelitos de Queso y Guayaba (Guava and Cheese Pastries) image

A common Latino flavor combination, guava and cheese is the perfect filling for sweet turnovers or pastries. The balance of sweet-tart guava and creamy mild cheese is truly magical!

Provided by Victoria

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

2 sheets frozen puff pastry dough (thawed (from one 17.3-to18.3-ounce package))
1 large whole egg (lightly beaten with 1 tablespoon water)
8 ounces cream cheese (or American Neufchâtel cheese) (at room temperature)
1 tablespoon granulated sugar
1 teaspoon fresh lemon or lime juice
½ teaspoon orange blossom water ((optional))
8 ounces guava paste (cut into chunks)
1 tablespoon fresh orange or lime juice
¼ cup granulated sugar
¼ cup water

Steps:

  • In a food processor, combine the cream cheese, sugar, lemon juice, and orange blossom water fluffy and smooth. Transfer mixture to a bowl and clean the food processor to use it again.
  • In the same (clean) food processor, add the guava pasta and orange or lime juice and process until smooth.
  • Line 2 half sheet pans with parchment paper.
  • Unroll the first sheet of pastry on a lightly floured surface. If it's thicker than ⅛-inch thick, carefully roll it out to make it ⅛-inch thick. Using a small knife or pastry wheel, cut the dough to measure out 6 squares, 4-by-4-inches each.
  • Add a tablespoon of the guava mixture topped with a tablespoon of cream cheese filling, off center, to each square. Brush the egg wash around the filling, fold the pastry into a triangle, and press the edges to seal. Press the tines of a fork around the sealed edges to ensure the pastry is well-sealed. Repeat with the remaining dough and filling. Transfer the filled pastries to the prepared baking sheets and refrigerate until firm, 20 to 30 minutes.
  • While the pastries chill, preheat the oven to 400°F. Prepare the glaze by combining the sugar and water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from the heat and cool.
  • Remove the chilled pastries from the refrigerator and brush the tops of the with egg wash, then bake until lightly golden, 25 to 35 minutes. Rotate the baking sheets halfway through baking time to ensure even browning.
  • Remove from the oven and immediately brush the pastries with the simple syrup (you likely won't use all of it). Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack.

Nutrition Facts : Calories 309 kcal, ServingSize 1 pastry, Carbohydrate 37 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 310 mg, Fiber 1 g, Sugar 17 g

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)



Pastelitos (Guava and Cream Cheese Pastries) image

In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.

Provided by Daniela Galarza

Categories     snack, finger foods, pastries, dessert

Time 1h

Yield 8 pastelitos

Number Of Ingredients 7

1 large egg
Pinch of kosher salt
2 sheets frozen puff pastry (about 8 ounces each), defrosted and refrigerated
All-purpose flour, for rolling
5 1/2 ounces/160 grams guava paste, cut into 8 even, rectangular slices, or 1/2 cup strawberry jam or other fruit jam or preserves
3/4 cup/170 grams cream cheese, softened at room temperature (optional)
2 tablespoons granulated or turbinado sugar

Steps:

  • Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  • Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
  • On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
  • Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
  • Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
  • Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

GUAVA & CHEESE PASTRIES, PASTELITOS DE GUAYABA Y QUESO



Guava & Cheese Pastries, Pastelitos de Guayaba y Queso image

These little pastries are truly addicting. They are so delicious one cannot stop eating them. They are always served in large quantities. No self respecting Latino party be it baby shower, birthday party, bridal shower, wedding, or any other. You can be sure these little pastries 50 to 100 piled high on a platter will on the...

Provided by Juliann Esquivel

Categories     Other Desserts

Time 45m

Number Of Ingredients 5

1 pkg frozen puff pastry, i use pepperidge farm brand 17.3 oz
1 pkg guava paste, i use goya brand comes in a box 16 oz
1 pkg cream cheese 8 oz
1/4 c white sugar
2 Tbsp white sugar

Steps:

  • 1. Set out your puff pastry, and cream cheese about half hour before preparing. After cream cheese has set out for a while. Put cream cheese in a bowl and beat with hand mixer until creamy add the 1/4 cup sugar and continue to mix until all the sugar is well incorporated. Set aside.
  • 2. Now preheat your oven to 350 degrees. Line two cookie sheets with parchment paper set aside. Now take one sheet of the puff pastry. Put some flour on your flat surface and with a rolling pin roll the pastry a little each way to make a large rectangle. With a sharp knife cut the pastry in three equal strips and then cut across three times. Making nine equal squares.
  • 3. Now open you goya guava paste package it will be a large block of paste. Unwrap the cellophane and with a sharp knife cut small slices. They will be about 2 1/2 inches long and 1/4 inch in thicknes. Cut 18 slices.
  • 4. Now take one square of the puff pastry; spread 1 teaspoonsful of cream cheese in the middle; lay a slice of guava paste across the cheese and fold over one edge. With a the times of a fork crimp the edge all around. Sprinkle with white sugar; lay on the parchment lined cookie sheet do all your dough squares like this. I put eight on each sheet. Put into the oven and bake for 15/18 minutes. Check them at 15 minutes; if they are golden pull them out. Your guava paste will kind of seep out; no problem the ones sold at the bakeries are the same way. I also make little squares from the puff pastry and add 1 teaspoonful of cream cheese. I roll the square instead of folding them over. Sprinkle with sugar and put into the oven for 15/18 minutes. Bake until golden. Enjoy

PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)



Pastelillos de Guayaba (Guava Cheese Pastries) image

Panaderías in Puerto Rico are magical. Their brightly lit glass cases are lined with fresh-baked bread and rich pastries, begging you to order too many. As a child, I clamored for pastelillos (also called pastelitos) de guayaba. The pastries typically have a flaky crust and are filled with a generous smear of concentrated guava paste - an embodiment of tropical Caribbean flavor - and often with cheese, served glazed or dusted with powdered sugar. In East Harlem, or El Barrio, New York's historic Puerto Rican enclave where I lived for some time, I discovered Valencia Bakery on East 103rd Street, which made a bite-size version with a generous amount of confectioners' sugar, creating a portal between the island and my new home. My recipe is inspired by theirs. These are excellent with coffee, and will keep for several days, benefiting from a reheat in the oven.

Provided by Von Diaz

Categories     snack, finger foods, pastries, dessert, side dish

Time 1h30m

Yield 16 servings

Number Of Ingredients 6

1 (17.3-ounce) package puff pastry (2 sheets)
1 egg
1 tablespoon milk of choice, including oat milk or other nondairy milks
7 ounces guava paste, cut into 16 (1/4-inch) square or rectangular slices
6 ounces queso fresco en hoja or farmer cheese, cut into 16 (1/4-inch) slices
2 to 3 tablespoons confectioners' sugar

Steps:

  • Set out puff pastry to thaw for 40 minutes at room temperature.
  • Once pastry is thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you're cutting the puff pastry.) Heat oven to 400 degrees.
  • Prepare your egg wash by whisking egg and milk together. Keep it handy.
  • Lay one layer of puff pastry on top of parchment paper on the baking sheet. Make a 4-by-4 grid of guava stacked with cheese, spaced evenly, leaving about 1 inch of space in between. Top with the second puff pastry sheet.
  • Using a pizza cutter, slice the puff pastry into 16 equal pieces, touching the top lightly to determine where to slice. It's OK if you don't do a perfect job; these are especially good when the guava spills out and caramelizes along the edges. (And don't worry too much about getting the cut exact, or pieces being odd sizes. It gives them character.)
  • Working quickly, use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.
  • Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.
  • Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn your mouth, badly.)
  • Once they've cooled, sprinkle with confectioners' sugar to taste. They can be eaten warm or at room temperature, and will keep for several days in an airtight container. Heat leftovers in the oven for 5 minutes at 350 degrees to bring back their crispness.

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