Pastelitos de Queso y Guayaba (Guava and Cheese Pastries)
A common Latino flavor combination, guava and cheese is the perfect filling for sweet turnovers or pastries. The balance of sweet-tart guava and creamy mild cheese is truly magical!
2sheets frozen puff pastry doughthawed (from one 17.3-to18.3-ounce package)
1large whole egglightly beaten with 1 tablespoon water
Cheese Filling:
8ouncescream cheese (or American Neufchâtel cheese)at room temperature
1tablespoongranulated sugar
1teaspoonfresh lemon or lime juice
½teaspoonorange blossom water(optional)
Guava Filling:
8ouncesguava pastecut into chunks
1tablespoonfresh orange or lime juice
Glaze:
¼cupgranulated sugar
¼cupwater
Instructions
In a food processor, combine the cream cheese, sugar, lemon juice, and orange blossom water fluffy and smooth. Transfer mixture to a bowl and clean the food processor to use it again.
In the same (clean) food processor, add the guava pasta and orange or lime juice and process until smooth.
Line 2 half sheet pans with parchment paper.
Unroll the first sheet of pastry on a lightly floured surface. If it's thicker than ⅛-inch thick, carefully roll it out to make it ⅛-inch thick. Using a small knife or pastry wheel, cut the dough to measure out 6 squares, 4-by-4-inches each.
Add a tablespoon of the guava mixture topped with a tablespoon of cream cheese filling, off center, to each square. Brush the egg wash around the filling, fold the pastry into a triangle, and press the edges to seal. Press the tines of a fork around the sealed edges to ensure the pastry is well-sealed. Repeat with the remaining dough and filling. Transfer the filled pastries to the prepared baking sheets and refrigerate until firm, 20 to 30 minutes.
While the pastries chill, preheat the oven to 400°F. Prepare the glaze by combining the sugar and water in a small saucepan. Simmer over medium heat until the sugar dissolves, about 5 minutes. Remove from the heat and cool.
Remove the chilled pastries from the refrigerator and brush the tops of the with egg wash, then bake until lightly golden, 25 to 35 minutes. Rotate the baking sheets halfway through baking time to ensure even browning.
Remove from the oven and immediately brush the pastries with the simple syrup (you likely won't use all of it). Allow the pastries to rest for 10 minutes on the baking sheet before transferring to a cooling rack.
Notes
These pastelitos de guayaba y queso are best the day they are baked. Store leftover pastries wrapped in foil at room temperature (plastic wrap and plastic containers will further soften the pastry).
You can freshen up leftover guava and cheese pastries by reheating them in an oven or toaster oven for a few minutes until heated through. The dough will initially soften more, but as it cools back down it will re-crisp a bit.
Depending on your brand of puff pastry you may either end up with a square or a rectangle. If you are able to roll it into a 12 inch square you could cut it into 9 smaller squares, but otherwise for a rectangle like the one from Trader Joe's, cut it into 6 squares each measuring about 4 inches across.
You can typically find guava paste in the Latin foods aisle at your supermarket, and it's also available online. It's shelf-stable and does not require refrigeration. Personally, I do not recommend the Goya brand of guava paste, as it unnecessarily contains artificial food coloring. My preferred brands are Iberia guava paste and Predilecta guava paste which are both all natural and dye-free.