Guava and Cheese 'Pastelito' Recipe
Prep Time: 15 mins | Cook Time: 15 mins | Yield: 6-8 pastries
Perhaps one of my favorite things about living in Florida is having great Cuban food options. Whenever I am in Miami, the trip is not complete unless I stop at Versailles and grab some pastries to go. My favorite pastry is the guava and cheese pastelito. One day, I was craving this delightful pastry, but since Miami is now three hours away, I tried making the pastry at home. Turns out, it is very easy to make! I'll still grab a dozen from Versailles whenever I'm in Miami, but these are a good at-home alternative.
Ingredients
1 can Pillsbury crescent rolls
1/2 cup cream cheese
1/2 cup guava jelly (or jam)
1/4 cup simple syrup (1:1 water / sugar, simmered until mixed, and cooled)
1 egg, splashed with a little water for egg wash
Instructions
Preheat the oven to 350° F.
Start by opening the can of crescent rolls. Roll it out on a lightly floured surface and use a rolling pin to 'put back together' the perforated pieces so you have a continuous piece of dough.
Once you have rolled out the dough, divide evenly to create squares for each pastry. I used the larger can of crescent rolls and it yielded six pieces.
Using one square at a time, place about a tablespoon each of guava jelly and cream cheese towards one corner of the pastry.
Bring the opposite corner together to create a triangular shape. Press along the edges to seal the pastry. Repeat for all dough pieces created.
Lay out the sealed pastries on a parchment paper lined baking tray. Using a knife, create about half an inch slit at the center of each pastry to allow the steam to vent while baking.
Use a brush to coat each pastry with the prepared egg wash.
Bake for 15-17 minutes or until golden brown.
Let cool. Using a clean brush, coat the cooled pastries with simple syrup.
Enjoy!
Comments