The Pastelillos de Guayaba (Guava Pastries) are prepared with a buttery puff pastry that is filled with guava paste. Once baked, powdered sugar is then sprinkled on top of each pastry. The flaky dough with powdered sugar just melts in your mouth. The guava paste gives the pastelillo (pastry) a burst of tropical fruit flavor.
When I lived in Puerto Rico, we had a guava tree and yes, we made homemade guava paste. The guava paste was cut into thin slices and served with our homemade white cheese as an appetizer.
These delicious Pastelillos de Guayaba (Guava Pastries) are usually served in the morning for breakfast or in the afternoon as a snack with a hot cup of Puerto Rican coffee with milk (Café con Leche).
Selecting Key Ingredients to Make the Guava Pastries!
Traditionally, we use this brand to make the Pastelillos de Guayaba. This brand comes with 2 frozen sheets and the dough is much thicker. This is why some individuals roll out the dough before cutting it into squares. The Pepperidge Farm sheets will yield approximately 9 guava pastries, depending on the size of each one.
For this recipe, I will be using the Jus-Rol brand. When I just want to make several guava pastries for me and my husband, I use the Jus-Rol brand. This brand comes with one sheet. The dough is refrigerated and pre-rolled for a thinner dough. Therefore, you eliminate the rolling process. Since this dough is stored in the refrigerator, I like to place it in the freezer for 15 to 20 minutes while cutting the guava paste. The secret to a puff pastry is to keep it firm and chilled. This brand will yield approximately 4 guava pastries (3.75 x 5 inches).
For the filling, I will be using the canned Goya guava paste, but you purchase the brand of your preference.
Slicing the Guava Paste!
Once the guava paste is removed from the can, cut it in quarters with a sharp knife.
I like to start with one quarter of the guava paste. Cut into slices about ¼-inch thick. I normally use 2 to 3 slices of guava paste for each guava pastry. Based on the amount of pastry you plan to make, cut the quantity of guava slices.
NOTE: Some individuals prefer to melt the guava paste with water in a saucepan.
Preparing the Egg Wash!
In a small bowl, add one whole egg with one tablespoon of water and beat until well blended.
Cutting the Sheet of Dough into Squares!
Remove the pastry dough from the package and placed on countertop with the attached baking paper. Roll out the dough completely until flat. The dough measures 15 x 10 inches.
Cut into 8 squares with a pizza cutter or a knife. You can use a ruler to measure the squares. Since the dough is already pre-rolled, you eliminate the rolling process. Each square measures approximately 3.75 X 5 inches. Preheat oven to 400ºF.
NOTE: Most recipes call them squares, but they are actually rectangles. Furthermore, you can also cut the dough to make smaller size pastelillos.
Adding the Guava Paste Filling!
Once you cut the squares, arrange 4 squares on top of baking sheet lined with parchment paper. Place the other 4 squares in the refrigerator to prevent the dough from becoming too soft.
We can now place the slices of guava paste on top of each square, leaving some space around the border.
Cover the guava paste with the squares that we placed in the refrigerator.
Sealing the Guava Pastries (Pastelillos de Guayaba)!
Gently press down with your fingers only around the edges to seal both layers. Do not press down where you can touch the guava paste because the pastry will not puff up properly when baked.
Trim closely around the edges of each square with a pizza cutter for an even shape and to completely seal the pastelillos. It will also prevent the filling from leaking out.
Brushing the Egg Wash and Scoring the Guava Pastries!
Brush some egg wash on the entire surface to give it a shiny golden color when baked.
Score the top of each pastelillos with a knife to release the steam and to rise evenly upward. This is optional.
Place in oven at 400°F and bake for 15 minutes or until golden brown.
NOTE: If the dough is not chilled enough by the time you complete forming the pastelillos, place them in the refrigerator for 20 minutes before baking. The secret to a puff pastry (puff up tall with flaky layers) is to keep it chilled before baking to prevent the butter from melting.
Baking and Dusting The Guava Pastries with Powdered Sugar!
After 15 minutes of baking, the pastelillos de guayaba are done. They have a beautiful golden brown shiny crust. Let stand to cool for a few minutes.
Dust each pastelillo with powdered sugar until it is covered to your liking. Traditionally, we cover the pastry with plenty of powdered sugar that you cannot even see the crust. However, I prefer my pastelillos lightly sprinkled with powdered sugar.
Look at the layers of this buttery and flaky puff pastry with the creamy guava paste inside.
Guava Pastries (Pastelillos de Guayaba)!
These delicious Pastelillos de Guayaba (Guava Pastries) are usually served in the morning for breakfast or in the afternoon as a snack with a hot cup of Puerto Rican coffee with milk. The flaky dough with powdered sugar just melts in your mouth. The guava paste gives the pastelillo a burst of tropical fruit flavor.
Click on the link below to watch my YouTube Video on How to Prepare Pastelillos de Guayaba (Guava Pastries)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Guava Pastries
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Description
The Pastelillos de Guayaba (Guava Pastries) are prepared with a buttery puff pastry that is filled with guava paste. Once baked, powdered sugar is then sprinkled on top of each pastry. The flaky dough with powdered sugar just melts in your mouth. The guava paste gives the pastelillo (pastry) a burst of tropical fruit flavor.
Ingredients
- 1 sheet Puff Pastry*
- 6 ounces Guava Paste, cut into ¼-inch slices**
- 1 whole egg
- 1 tablespoon water
Instructions
- Roll out puff pastry sheet until completely flat. Cut the dough into 8 (eight) 3.75 x 5-inch squares or the size of your preference.
- Arrange 4 squares on top of baking sheet lined with parchment paper. Place the other 4 squares in the refrigerator to prevent the dough from becoming too soft.
- Place the slices of guava paste on top of each square, leaving some space around the border.
- Cover the guava paste with the squares that we placed in the refrigerator.
- Gently press down with your fingers around the edges to seal both layers.
- Trim the edges of each square with the pizza cutter for an even shape and to completely seal the pastelillos.
- Brush some egg wash on the entire surface of each pastry.
- Score the top of each pastry with a knife to release the steam and to rise evenly upward. This is optional.
- Place in oven at 400°F and bake for 15 minutes or until golden brown. Let stand to cool for 3 minutes.***
- Sprinkle on top of each pastry with plenty of powered sugar.
Notes
*For this recipe, I used 1 puff pastry sheet, which yields approximately 4 guava pastries.
** Goya brand (1 pound 5 ounce can). The guava paste was then cut into quarters.
***If the dough is too soft before it is placed in oven, place the pastelillos in the refrigerator for 15 to 20 minutes to chill the dough. This will allow the pastries to puff up in layers.
- Category: Desserts
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Pastelillos de Guayaba, Guava Pastries,
