Ingredients
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2
-
4
-
12
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Pastelito De Guayaba (Cuban Guava Pastry),This is a childhood favorite that conjures up memories of growing up as a gringa in South Florida and sitting in the open air Cuban Cafes and indulging on these sweet pastries! These pastries are wonderful with a caf con leche!! They were a special treat that we were allowed to have on occasion for breakfast. It is actually one of the few things I actually miss about South Florida! The recipe is from Felipe Valls.,Mil gracias! I adore these, I could eat them everyday. I added some queso blanco to my filling. Que Rico!,I won’t leave stars, since I’m not sure I didn’t quite make the recipe exactly. I’ve never had pastelitos before, but this recipe was good. Seems like a lot of work, though, for what essentially was a pie crust…I did half the recipe and was not able at all to put a stick of butter on the dough in step 3? Overall, these were good, but probably won’t make again.
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Steps
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1
Done
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In a Blender or Food Processor, Add All Guava Shells and Half the Syrup from One Can; Process Until It Reaches a Smooth Consistency; Put Puree in a Medium Saucepan and Cook at Low Heat Until Reduced to a Very Thick Consistency; Let Guava Cool and Then Fill Into Pastry Bag. |
|
2
Done
|
in a Medium Mixing Bowl, Add 4 Ounces of Water, 2 Ounces of Butter, and Salt and Mix Until Smooth; Then Add Flour and Work Well Until All Ingredients Are Incorporated; Continue to Add Water, a Little at a Time, Working the Dough Until a Medium-Hard Consistency Is Reached; Form Dough Into a Ball and Let Rest For 15 Minutes; Roll the Dough Into a Flat Square, About 1/2-Inch Thick. |
|
3
Done
|
Place the Remaining Butter in the Middle of Square and Pat Down by Hand to Form a Square About One-Half the Size of the Dough Square; Fold Over the 4 Corners of the Dough, 1 at a Time, Overlapping Each Other So That a Sealed Envelope Is Formed Enclosing the Butter; Dust With Flour and Roll Out to Form a Rectangle About 1/4-Inch Thick; Now Fold 1/3 of the Rectangle Dough Towards the Middle and the Remaining 1/3 Over Those 2; Let Dough Rest For 15 Minutes; Now Repeat Process Above of Rolling Out and Folding in 3, 2 More Times, Resting 15 Minutes Between Each. |
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4
Done
|
Preheat the Oven to 350 Degrees F. |
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5
Done
|
Roll Out a Final Time Into a Rectangle and Fold of the Dough on Each Side to the Middle and Then Fold 1 More Time Down the Middle to Form 4 Flaps in the Fold; Let Rest For 15 Minutes; Roll Out to a Rectangle to About 1/8-Inch Thick; With a Knife, Cut the Flattened Dough Into a 4-Inch Wide Strip by Length of Your Baking Sheet; Lay Strip on Sheet Pan Lined With Waxed Paper and Put Filling Lengthwise in the Middle in Continuous Stream About 3/4-Inch in Diameter; Spray Edges of Strips With Water and Cover With Another 4-Inch Strip of Dough the Same Size as Bottom; Press the Edges Together by Hand Very Softly All the Way Around; Brush Top With Egg Wash and Bake For 35 Minutes. |
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6
Done
|
Remove from Oven and Brush With a Simple Syrup Over the Top and Bake For Another 5 to 7 Minutes. Remove from Oven and Cut Crosswise Into 16 Pieces. |
