Guava cheese puff or Pastelitos de Guayaba, as it’s known as in the Latin community, is an easy pastry that made with just 4 ingredients. If you’re not a baker then this recipe is for you. Premade puff pastry is filled with cream cheese and guava paste then baked until golden brown. Guava paste can be found in most Latin markets.
Guava, a fruit that is native to South and Central America but can be found in countries with tropical climates and is difficult to find in the Continental US. A small round fruit whose skin that can be eaten when ripe, varies in color on the inside from yellow to pink. I loved eating guavas when I was a child growing up in Guyana, so I find ways to get my guava fix and this is it. Guavas can be used to make drinks like this Guava Mango Agua Fresca. You can also use it make a Guava BBQ Sauce.
WHAT ARE THE INGREDIENTS
Frozen Puff Pastry Sheets: This can be found in the frozen section at the grocery store. You can make your own puff pastry from scratch but it’s not necessary. Making puff pastry takes patience and even the professionals use ready made puff pastry!
Guava Paste: Guava paste is guava pulp that’s been cooked with sugar and cooked down until it’s thick and sticky. When it cools, it becomes solid. It can be found at most Latin or Caribbean markets or in the International section of the grocery store.
Cream Cheese: You can use block cream cheese, full fat or reduced fat. Use as much or as little as you prefer. The cream cheese does not need to be at room temperature.
Egg: The yolk will be mixed with water to make an egg wash. This keeps the pastry sealed at it bakes when brushed between the edges. It also gives it a beautiful golden color and gloss as it bakes when brushed on top.
HOW TO MAKE GUAVA PASTRY
Guava and cream cheese is sliced into thin slices then placed on puff pastry sheets that have been defrosted. Place another sheet of puff pastry on top then cut to form individual pastries. The tops are then brushed with an egg wash which gives it a golden brown color as it bakes.
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