Pastelitos (guava And Cheese) Recipe

Thaw pastry

Remove frozen puff pastry sheets from the freezer and thaw in the refrigerator for about 30–40 minutes, until pliable but still cold. If using at room temperature, thaw no more than 20 minutes so they don't become sticky.

Preheat and prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with the all-purpose flour.

Roll and cut

Unfold each puff pastry sheet on the floured surface. Using a rolling pin, gently roll each sheet to smooth seams and slightly enlarge (about 1/8" thickness). Cut each sheet into 6 equal rectangles (for 12 pastelitos total from 2 sheets) — roughly 3x4 inches each. Transfer rectangles to the prepared baking sheet, spacing about 1 inch apart.

Prepare egg wash

In a small bowl, beat the egg with the cold water until combined. Set aside for brushing edges before sealing and for the top.

Make cream cheese filling

In a medium bowl, beat the room-temperature cream cheese with the granulated sugar (if using) and vanilla extract until smooth and spreadable. Stir in lime zest if using. The filling should be soft but not runny.

Portion fillings

Place about 1 tablespoon of cream cheese mixture in the center of half of the pastry rectangles (6 rectangles). On the same rectangles, place a strip or small cube(s) of guava paste (about 1 tablespoon worth), leaving a 1/2" border around edges so you can seal. For the other half of rectangles, you can sandwich guava-only pastelitos (1–1.5 tablespoons guava paste) or alternate combos.

Seal pastelitos

Brush the exposed 1/2" border of each filled rectangle with the prepared egg wash. Top each filled rectangle with a matching unfilled rectangle. Press the edges together gently, then crimp with the tines of a fork all around to seal. Use a small paring knife to cut 1–2 small slits on the top for steam to escape. Brush the top with more egg wash.

Sugar and bake

Lightly sprinkle the tops with granulated sugar (about 1/4–1/2 teaspoon per pastelito). Bake in the preheated oven for 15–18 minutes, until puffed and golden brown. Rotate the sheet once halfway through baking for even color.

Cool and dust

Remove from the oven and allow pastelitos to cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, dust lightly with powdered sugar once they are warm (not steaming) to avoid melting the sugar into the pastry.

Serve

Serve warm or at room temperature. Pastelitos are best the day they are made; store cooled pastelitos in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh the crispness.