I have been wondering for a while now, if it was possible to make cuban “pastelitos” at home as good as the ones in the bakeries I’ve been to in Miami…
If you’ve ever been to one of those bakeries, you know what I’m talking about.
There’s really nothing like it anywhere else. I’ve tried them in many other cities,
but they’re just not the same… sigh…
I thought I’d try making some just for fun. I had locked myself out of my house a couple weeks ago and the neighbors took me in, so I wanted to say thank you. I was cooking a meal for them and thought these pastelitos would be the perfect dessert.
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I’m so glad I did! It was so much easier than I thought and they turned out pretty close to the famous Miami version.
You’ve got to try it!
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First thing you have to do is allow the Puff Pastry dough to thaw completely (but make sure it’s still cold).
Then make the simple syrup that will go on top by just boiling 1/2 cup of water with
1/2 cup of sugar then simmer for about 5-7 minutes. Cool completely.
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I bought some Guava paste (not the jelly or jam) and sliced it into about 1/4 inch slices.
I did the same with an 8 oz block of softened cream cheese.
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After the Puff Pastry thaws, cut each section into four equal parts.
(I had rolled a little bit where the folds were so that they wouldn’t come apart while cooking.)
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Then brush the edges with egg wash,
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And lay a slice of guava and a slice of cream cheese like so…
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Fold dough over so that you form a triangle, using your fingers to “seal” the edges.
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Lay the triangles on a baking sheet and cut a slit on top with a sharp knife,
being careful not to cut all the way through to the bottom layer.
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Brush the tops with the beaten egg… be gentle, you want the dough to rise in those beautiful layers.
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Repeat with the other Puff Pastry section included in the package.
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Bake in a 400* oven for about 20-25 minutes. Don’t go too far away. Keep a close eye on these, especially towards the end of the baking time… they can burn very quickly.
Once they are golden, take them out and after cooling for about 3 minutes, brush some of that simple syrup glaze over them.
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They are delicious when they’re warm!
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See how easy that was?!!
I can’t wait to try making some more with different fillings that are traditional in cuban bakeries. 🙂
Enjoy!
Daisy
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Recipe for Cuban Pastelitos de Guayaba (Guava Pastries
1 package of frozen Puff Pastry
1/2 cup water
1/2 cup sugar
1 bar Guava Paste
1 8 oz cream cheese
1 egg, beaten
1. Thaw dough according to package directions.
2. Make simple syrup by combining 1/2 cup of water with 1/2 cup of sugar in a small saucepan. Stir until sugar is dissolved. Bring to a boil. Lower temperature and allow to simmer for about 5-7 minutes, stirring frequently.
3. Place one of the puff pastry sections on a floured surface and roll gently where the folds were so that the dough doesn’t break when you’re shaping it later.
Cut into four equal sections.
4. Brush edges with beaten egg. Place a slice of guava and a slice of cream cheese in the center of each square. Fold over, matching corners in order to form a triangle, pinching edges with your fingers to seal them so that the filling won’t spill out.
Cut a slit on top, being careful not to go all the way to the bottom.
Brush with beaten egg.
5. Place in a preheated 400* oven and bake for 20-25 minutes. Keep your eyes on these so that they won’t burn towards the end of the baking time.
Cool for about 3 minutes, then brush each one gently with the simple syrup.
Enjoy them while they’re warm!
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A Daisy Garden 