In the 4 years that I spent living in Miami, a few delicious things caught my eye virtually everywhere I went. Whether it's a gas station, bodega, or supermarket, freshly baked goods include sweet or savory pastries and empanadas with a golden brown color and flaky crust. Baked in abundance, they are readily available to enjoy with a colada, cafe con leche, or cortado. My undeniable favorite, however, is the pastelito de guayaba y queso. There is nothing more satisfying than the warm, sweet filling to compliment the shattering buttery crust. With just a few simple ingredients, you can make some fresh pastelitos anytime. Now that my time in Miami is up, I will for sure be reminiscing with this recipe.
What You Need:
500 grams all purpose flour
300 grams unsalted butter, very cold
10 (more or less) tablespoons iced water
10 grams kosher salt
1 jar Guayaba/Guava paste
1 block cream cheese
50 grams water for simple syrup
50 grams sugar for simple syrup
1 egg for egg wash
What You Need To Do:
Break apart 100 grams of unsalted butter into the flour. Add the salt and mix roughly with your hands.
Once you have a dry, clumpy mixture, begin adding tablespoons of iced water. Add about 5 to start and gradually add more from there until your mixture becomes smooth, but not too wet. It should not be sticky, but just past the point of being too dry.
Wrap this dough and put it in the fridge for an hour. With the rest of your butter (200 grams), form into a thin block by beating with your rolling pin. Wrap in parchment paper and refrigerate.
After your dough has chilled, flour your work surface and roll your dough out into a rectangle. Make sure it is the same height as your butter block and double the width so that you can fold it over evenly.
Place your butter block on one half of the dough and fold the other half over. Roll towards the short sides and elongate to about 24 inches.
Fold the dough into thirds and repeat the elongation process. If your dough resists or gets to warm, let it rest in the fridge for 30 minutes.
Repeat the folding process for a third time. Now let the dough chill in the fridge for a few hours or overnight.
Make your simple syrup by putting your water and sugar into a sauce pan and heating until the sugar is dissolved. Stir as needed. Cool the syrup.
Once you are ready to make your pastelitos, roll your dough to be about 24 inches by 12 inches. You want a big rectangle that can be folded in half so that we can cut the squares.
Trim the edges of the dough and cut into 8 squares. Preheat your oven to 400f.
Place a spoon full of guayaba paste and cream cheese into the center of the dough and fold into a triangle. Fill as much or as little as you desire. Place your pastelitos on a sheet pan with parchment paper.
Combine your simple syrup with the egg and whisk together. Brush your pastelitos with the egg wash mixture.
Bake in the oven for 20 minutes or until golden brown. Enjoy!