Guava & Cheese Pastelitos
Guava & Cheese Pastelitos
Also known as Pastelitos de Guayaba y Queso, these irresistible flaky Cuban pastries are a beloved South Florida staple. Crisp, golden layers of puff pastry wrap around a rich filling of sweet guava paste and lightly tangy cream cheese, then are finished with a delicate sprinkle of sugar for a hint of crunch and shine. The result is a perfectly balanced bite that is sweet, buttery, flaky, and warmly comforting. Made simply with store bought, plant based puff pastry and vegan cream cheese, this recipe yields six generously sized pastries, with plenty of flexibility to cut or shape them however you like.
Makes 6 large pastries
Ingredients
17oz (490g) Plant Based Puff Pastry Sheets (2 sheets or 1 entire box)
6 oz (170g) Guava Paste
4 oz (114g) Vegan Cream Cheese
3 Tbsp (45ml) Water
1 Tbsp (15ml) Plant Milk
1 tsp (5ml) Maple Syrup
Sanding or Caster Sugar
Directions
1. Prepare the cream cheese: Freeze vegan cream cheese for a couple of hours before using so it’s easier to slice and holds up better during baking. If using tub cream cheese, let it soften to room temperature (or slightly cooler) until malleable. Shape it into a rectangle on wax paper, parchment, or plastic wrap and freeze until firm, about 2 hours.
2. Prepare the puff pastry: Thaw puff pastry according to package directions. On a lightly floured surface, roll out to about 1/8-inch thick, then cut into six equal rectangles. Repeat with the second sheet.
3. Assemble the pastries: Cut the guava and cream cheese into six slices each. Prick six puff pastry rectangles with a fork, then place one slice of guava and one slice of cream cheese in the center of each. Lightly brush the edges with water, top with another pastry rectangle, align the edges, and firmly pinch all around to seal.
4. Bake: Place the sealed pastries on a lined baking sheet. Cut two shallow slits on the tops of each pastry. Mix together the plant milk and maple syrup and brush the tops with the mixture. Sprinkle with sugar, and bake at 400°F for 10 minutes. Reduce the heat to 375°F and bake another 12–15 minutes, until golden brown.
5. Serve: Let the pastelitos cool slightly before serving. Enjoy with your morning coffee, tea, or anytime.
