PASTELILLOS DE GUAYABA (GUAVA CHEESE PASTRIES)
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
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.
GUAVA CHEESE
When we were children, we would eagerly wait for Christmas morning, for that day, our neighbours, the Patraos would send us a platter with delicious Christmas goodies including diamonds of Guava cheese which was my favourite. Years later, I searched for the recipe and this is the closest to what we always ate.
Provided by Nabiha
Categories Dessert
Time 25m
Yield 80-100 pieces
Number Of Ingredients 4
Steps:
- Skin guavas and boil them in water in an aluminium pot until the guavas are just soft, not squishy. Remove from heat, drain off the water.
- When cool, halve the guavas and scoop out the seeds. Blend the halves to a pulp.
- Put in an aluminium pot and add sugar. Stir continuously on medium heat. After 15 minutes, add lime/lemon juice and food colour.
- Continue to stir till mixture thickens, leaves the sides of the pot and comes together like a ball.
- Grease a marble slab or wooden board as well as rolling pin. Turn out the mixture on to this surface and roll out till flat and smooth.
- Allow to cool a little and while still warm, cut into cubes or diamonds and let cool completely.
- Store in an airtight tin.
Nutrition Facts : Calories 43.3, Fat 0.1, Sodium 0.2, Carbohydrate 10.8, Fiber 0.6, Sugar 10.3, Protein 0.3
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