PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)
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
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.
PASTELITOS -- LITTLE FRUIT PIES (SOUTHWEST)
This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Preparation time does not include the 30 minutes needed for the dough to chill. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans!
Provided by Sydney Mike
Categories Pie
Time 1h20m
Yield 30 squares, 15 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
- In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
- Remove puree from heat, then add raisins & nuts, & set aside to cool.
- FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
- Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
- When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
- Spread the fruit mixture on top, ALMOST to the edge.
- Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
- In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
- Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.
PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEñOS)
Provided by Maricel Presilla
Categories Pork Steam Christmas Bell Pepper Christmas Eve Hominy/Cornmeal/Masa
Yield Makes 25 pasteles
Number Of Ingredients 33
Steps:
- Making the Recado
- Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.
- Making the Sofrito
- Heat the oil in a 12-inch skillet over medium heat. Add the bacon and brown for 2 to 3 minutes. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
- Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.
- Making the Masa
- Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well to color the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
- Wrapping the Tamales
- Place one plantain leaf square on a work surface with the veins perpendicular to you. Brush generously with achiote oil. Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides. Place 3 tablespoons of the diced pork on top, forming a rectangle. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.
- Cooking the Tamales
- Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
MIAMI GUAVA PASTRIES (PASTELITOS)
This is the recipe for traditional Cuban/Puerto Rican pastries that can only be found in some places. Our family goes crazy for them! Dust with confectioners' sugar if desired.
Provided by geekchic99
Categories World Cuisine Recipes Latin American Caribbean
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet.
- Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet.
- Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes.
- Mix guava paste and jam together in a bowl until smooth.
- Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 31.9 g, Cholesterol 18.6 mg, Fat 9.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 67.6 mg, Sugar 3.8 g
More about "dried fruit pastelitos recipes"
STRAWBERRY AND CREAM CHEESE PASTELITOS (PASTRIES) …
From modernmami.com
PASTELITOS - LOS FOODIES MAGAZINE
From losfoodiesmagazine.com
Category Dessert
DRIED FRUIT PASTELITOS: RECIPE - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 1 min
17 DELICIOUS HISPANIC DESSERTS FOR ANY CELEBRATION - GOOD …
From goodhousekeeping.com
APRICOT CRISP BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
6 SWEET AND SAVORY RECIPES TO USE UP DRIED FRUIT - THE WASHINGTON …
From washingtonpost.com
CUBAN SANDWICH PASTELITOS RECIPE - PILLSBURY.COM
From pillsbury.com
PATELITOS | PATELITOS | AMERICANRECIPES.EU
From americanrecipes.eu
RECIPE FOR PASTELITOS DE DULCE DE LECHE - THE SPRUCE EATS
From thespruceeats.com
DELICIOUS NEW MEXICAN PASTELITOS -- GRANDMA'S TRADITIONAL RECIPE
From youtube.com
EASY FRIED PIES, SOUTHERN-STYLE - SOUTHERN PLATE
From southernplate.com
HOW TO FRY A PASTELITO | EHOW
From ehow.com
DRIED FRUIT PASTELITOS RECIPES
From tfrecipes.com
PLUM PASTELITOS (PLUM PASTRY) RECIPE: A NEW MEXICO TRADITION
From buenofoods.com
RECIPES WITH DRIED FRUITS | TASTE OF HOME
From tasteofhome.com
50 RECIPES THAT MAKE THE MOST OF DRIED FRUIT | TASTE OF HOME
From tasteofhome.com
PASTELITOS - RECIPE - COOKS.COM
From cooks.com
DRIED FRUIT PASTELITOS - DINING AND COOKING
From diningandcooking.com
HOW TO MACERATE FRUIT SO IT GOES FROM DRAB TO DELIGHTFUL
From washingtonpost.com
You'll also love