Pastelitos de Guayaba y Queso

Jamie Silva’s pastelitos de guayaba y queso sandwich guava paste and the selected optional cream cheese between two supplied puff-pastry sheets. The stacked pastry is cut into nine squares and baked with egg wash until puffed and golden brown.

The oven is preheated to 400°F, and a baking sheet is lined with parchment paper. The guava paste is sliced into nine pieces with a knife whose blade is lightly coated with a little oil to prevent sticking. In the selected cheese finish, the cream cheese is also sliced into nine pieces.

One thawed puff-pastry sheet rests on the prepared baking sheet. The guava and optional cream-cheese slices are arranged in a three-by-three grid, and the second pastry sheet covers the filling. Each finished square has a top and bottom pastry layer.

A sharp knife cuts the stacked sheets into nine even squares. Their tops are lightly scored for venting, while the squares remain together. The pastry is brushed evenly with the supplied whisked egg wash.

The pastelitos bake for twenty to twenty-five minutes until puffed and golden brown, then are served warm. Silva describes them as part of a Cuban breakfast and suggests serving them with prepared Cuban coffee. The guava paste supplies the sweet filling alongside the selected cream cheese.