Pastelitos Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt until evenly combined.

Cut in butter

Add the 10 tablespoons cold, cubed unsalted butter to the flour. Using a pastry cutter or fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water

Drizzle 6 tablespoons ice water over the flour-butter mixture a tablespoon at a time, gently tossing after each addition until the dough comes together when pressed. Avoid overworking — you should still see flecks of butter. If dough seems dry, add up to 1 additional tablespoon ice water.

Form and chill

Gather dough into a rough rectangle, flatten into a disk, wrap in plastic, and refrigerate for 20 minutes to rest and firm up slightly.

Roll and laminate

On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 8 inches (roughly 1/4 inch thick). Brush the center third of the dough with 2 tablespoons vegetable oil (or very soft butter) and fold the right third over the center, then the left third over that (like folding a letter). Turn the dough 90 degrees, roll again to 12 x 8 inches, brush with the remaining oil if desired, and fold the same way. Wrap and chill 20 minutes. Repeat one more time (total 2 laminations) for a slightly flaky layered dough. Chill for at least 30 minutes after final fold.

Roll out and cut

Remove chilled dough and let sit 5 minutes to soften slightly so it's pliable. On a lightly floured surface, roll to a 12 x 15 inch rectangle about 1/8–1/4 inch thick. Using a sharp knife or pizza cutter, trim edges and cut into 12 equal rectangles (about 4 x 5 inches) for individual pastelitos. Keep them covered lightly with a kitchen towel while working to prevent drying.

Prepare egg wash

Whisk together 1 egg and 1 teaspoon water to make an egg wash. Set aside.

Prepare cream cheese filling

In a bowl, beat 8 oz softened cream cheese with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until smooth and spreadable. Transfer to a piping bag or bowl for easier assembly.

Prepare guava

If using firm guava paste, cut it into small pieces and warm gently in a saucepan with 1 teaspoon lime juice (or a splash of water) over low heat, stirring, until it becomes a spreadable consistency. If using guava jam, use as-is.

Assemble pastelitos

Place a rectangle of dough on a parchment-lined baking sheet. On each rectangle, place about 1 tablespoon cream cheese mixture slightly off-center, and 1 tablespoon softened guava next to it (or a strip). Fold the dough over the filling to form a pocket or envelope: either fold in half and press edges with a fork to seal or fold two opposite corners up to form a turnover. Trim excess if needed. Repeat for all rectangles, spacing them about 1 inch apart.

Egg wash and vent

Brush each pastelito lightly with the egg wash. Use a small knife to cut a couple of vents in the top of each to release steam. Optionally sprinkle coarse sugar on top for crunch.

Bake

Preheat the oven to 400°F (200°C). Bake the tray(s) of pastelitos on the middle rack for 16–20 minutes, until puffed and golden brown. Rotate the pan halfway through baking for even color.

Cool and finish

Remove from the oven and let pastelitos cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once slightly cooled, dust lightly with 2 teaspoons powdered sugar if desired. Serve warm or at room temperature.