Pastelillos de Guayaba (Guava Puff Pastry Tarts)
Flaky puff pastry squares with a glossy guava filling and pieces of guava shell, sprinkled with sugar.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Pastelillos de guayaba are a favorite at Puerto Rican and Cuban bakeries all over Central Florida: buttery puff pastry with a sweet, tangy guava filling. This open-faced version shows off the filling, a glossy guava jam topped with pieces of guava shells in syrup, framed by a crisp, sugary border.
Guava paste is firm, so the Thermomix® TM7™ chops it and then heats it with a little water and lime juice until it turns into a smooth, spoonable filling. Store-bought puff pastry keeps the rest simple: cut, score, fill and bake.
Made in the Thermomix® TM7™
Pastelillos de Guayaba (Guava Puff Pastry Tarts)
Makes: 18 pastelillos
- Prep25 min
- Cook25 min
- Total1 h
- Serves18
Ingredients
For the guava filling
For the pastry
Instructions
- Preheat the oven to 200°C (400°F) and line 2 baking sheets with parchment paper.
- Place the guava paste in the mixing bowl and chop 5 sec/speed 5. Add the water and lime juice and cook 4 min/80°C (175°F)/speed 3, until melted and glossy. If lumps remain, blend 10 sec/speed 5. Transfer the filling to a bowl and let it cool 10 minutes.
- Unfold the puff pastry sheets and cut each one into 9 squares, about 8 cm (3 in) each. With a small knife, score a border 1 cm (1/2 in) inside the edge of each square without cutting all the way through, then prick the center a few times with a fork.
- Arrange the squares on the baking sheets. Brush the borders with the beaten egg and sprinkle them with the sugar.
- Spoon a heaping teaspoon of guava filling (about 18 g) into the center of each square and top it with 2 or 3 pieces of guava shell.
- Bake one sheet at a time for 15 to 18 minutes, until the borders are puffed and golden. Let the pastelillos cool on a rack for 10 minutes before serving, because the filling is very hot.
Tips
- For the closed version with cream cheese, spread 1 tbsp of cream cheese and 1 tbsp of guava filling on 9 of the squares, cover them with the other 9, seal the edges with a fork, brush with egg and bake 18 to 20 minutes.
- The guava filling keeps 2 weeks in the fridge in a closed jar. Warm it for a few seconds in the microwave to soften it before using.
- Pastelillos are best the day they are baked. Keep leftovers loosely covered at room temperature for 1 day and re-crisp them in the oven at 180°C (350°F) for 5 minutes.
