If you’ve ever been to Puerto Rico, you’ve probably seen — and tasted! — pastelillos de guayaba. This sweet treat is a staple of Puerto Rican cuisine, and for good reason. It’s simple, satisfying, and oh-so-delicious.
What is a pastelillo de guayaba? It’s essentially a turnover-style pastry made with flaky puff pastry and filled with sweet guava paste. The combination of the buttery pastry and the fruity filling is simply irresistible.
Want to bring a taste of Puerto Rico into your home? This guide gives you a step-by-step guide to making pastelillos de guayaba from scratch.
What are Pastelillos de Guayaba?
Pastelillos de Guayaba (or Guava Pastries) are a staple in Puerto Rican cuisine. These sweet treats are flaky pastries filled with guava paste and often dusted with powdered sugar.
You’ll often find them at celebrations and family gatherings, where they are enjoyed as a sweet reminder of Puerto Rican heritage and tradition.
The texture is what makes these pastries so special. The flaky, buttery puff pastry gives way to a soft, sweet guava filling that is a perfect contrast of textures and flavors.
The ingredients are simple: puff pastry, guava paste, egg wash, and powdered sugar. That’s it!
Ingredients You’ll Need
Here’s what you’ll need to make these little guava pastries:
- One 17.3 oz package of puff pastry sheets
- One 8 oz block of guava paste
- One egg for the egg wash
- Powdered sugar for dusting
I suggest using guava paste that has a strong, fruity flavor. You can usually tell by smelling it. Also, if you can find puff pastry made with all butter, that will give you the richest, most delicious results.
Step-by-Step Recipe for Puerto Rican Pastelillos de Guayaba
Ready to make your own pastelillos? Here’s how to do it:
Preparing the Pastry
- First, thaw the puff pastry according to the package instructions. This will help give you the optimal flakiness.
- Lightly flour a clean surface. This keeps the pastry from sticking.
- Now, gently unfold the puff pastry sheet. Try not to tear or stretch the pastry too much.
Assembling the Pastelillos
- Cut the puff pastry into squares. A sharp knife or pizza cutter will give you the cleanest cuts. For uniform baking, try to cut even squares.
- Prepare the guava filling. Cut the guava paste into small cubes or thin slices. You can microwave the guava paste for 15 to 30 seconds to soften it, if you want.
- Fill the pastries. Place 1 to 2 tablespoons of guava paste in the center of each pastry square. Then, fold the pastry over to form a triangle or rectangle.
- Seal and finish. Crimp the edges with a fork to seal the filling inside. Brush the tops with egg wash to give them a golden-brown color. Cut slits in the top of each pastry so the steam can escape.
Baking the Pastelillos
- Preheat the oven to 350°F (180°C).
- Place the pastelillos on a baking sheet lined with parchment paper.
- Bake for 15 to 18 minutes, or until they’re golden brown.
Finishing Touches
- Remove the pastelillos from the oven and let them cool slightly.
- Dust them generously with powdered sugar.
Tips for Perfect Pastelillos de Guayaba
Want to make the best pastelillos ever? Here are a few tips:
- Don’t overfill. Too much guava can make the pastries burst while they’re baking.
- Seal the edges. Press the edges together well to keep the filling from leaking.
- Use a sharp knife or pizza cutter. You want clean cuts, not tears in the puff pastry.
- Bake until golden brown. Underbaked pastelillos are doughy, while overbaked ones are dry.
- Let them cool slightly. Dust the pastries with powdered sugar while they’re still warm. The sugar sticks better that way.
- Thaw the pastry overnight. For best results, thaw the puff pastry in the refrigerator overnight. Don’t thaw it at room temperature, or it might get sticky.
- Soften the guava paste. If your guava paste is too firm, microwave it briefly to soften it up.
- Serve warm or at room temperature. Either way, they’re delicious!
Variations and Additions
Once you’ve mastered the basic pastelillo, why not experiment?
- Cream Cheese: For a tangy twist, add a little cream cheese to the guava paste before filling your pastries.
- Vegan Pastelillos: Use vegan puff pastry and brush the pastries with almond milk instead of egg before baking.
- Other Fruit Fillings: Try pineapple, mango, or any of your favorite fruit preserves.
Get creative and make them your own!
How to store your pastelillos
You can keep pastelillos at room temperature for two or three days. If you want to keep them longer than that, you should refrigerate them.
To reheat, use a low-temperature oven or a microwave. Microwaving only takes a few seconds.
Frequently Asked Questions
Do Puerto Ricans say empanadas and pastelitos?
Yes, Puerto Ricans absolutely use both “empanadas” and “pastelitos,” but often with slightly different connotations. While the terms are sometimes used interchangeably, especially outside of Puerto Rico, traditionally, “empanadas” generally refer to larger, savory pastries, often baked or fried, filled with meats, cheeses, or vegetables.
“Pastelitos,” on the other hand, tend to be smaller, often sweeter, and are almost always fried. Think of guava-filled pastries or those delightful cheese-filled treats dusted with powdered sugar. That said, language evolves, and you’ll find variations in usage from household to household and region to region.
What is the meaning of Pastelillos?
“Pastelillos” is the diminutive form of “pastel” in Spanish, meaning “small pastry” or “little cake.” The root word “pastel” itself comes from the Latin “pasta,” referring to the dough or paste used to make the pastry. So, essentially, “pastelillos” translates to “little pastries,” which perfectly describes these delicious, often flaky, treats. They’re a staple in Puerto Rican cuisine and a beloved snack or dessert.
Final Thoughts
Making Pastelillos de Guayaba is so easy, and they’re so delicious! These simple guava pastries are a satisfying treat any time of day. Once you get started, you won’t want to stop!
So, gather your ingredients and give this recipe a try. You’ll love having a taste of Puerto Rico right in your own kitchen.
And don’t forget to share the recipe with your friends and family. They’ll thank you for introducing them to this irresistible little pastry. ¡Buen provecho!