Puerto Rican Pastelillos de Guayaba - Guava Turnovers
Discover how to make authentic Puerto Rican pastelillos de guayaba. This easy recipe combines flaky puff pastry, sweet guava paste, and powdered sugar. It is the perfect tropical treat, dessert, or snack!
Equipment
- Rolling Pin
- pastry brush
- sheet pan
- parchment paper
Ingredients
- 1 package 17.3 oz frozen puff pastry thawed
- 1 block 8 oz guava paste not jelly or jam
- 1 egg for egg wash **see notes for vegan**
- 1 cup powdered sugar
Instructions
- Thaw your puff pastry sheets according to the package instructions. Once thawed, roll out the pastry on a lightly floured surface to ensure it's smooth and ready for cutting.
- Prepare your egg wash by beating your egg in a small bowl. Set aside.
- Preheat your oven to 350°F (180°C). Using a knife or pizza cutter, cut the puff pastry into 4-inch squares. You can adjust the size of the squares as you like.
- Brush each puff pastry square with a little bit of egg wash. Bake for 15–20 minutes, or until the pastries are golden and puffed up.
- Cut guava into small cubes and place it inside a microwave-safe bowl. Add a few tablespoons of water and heat in the microwave for 15-30 seconds at a time to soften the guava paste. Be careful not to burn it and add water as needed.
- After baking, wait for the pastelillos to be slightly cool, and carefully using a sharp knife slit open one side of each pastelillo. Be gentle so you don't break the baked puff pastry.
- Place guava paste inside a piping bag or use a small spoon to fill your pastelillos. Fill as you like but be careful not to overfill.
- Once baked, let the pastelillos cool slightly. Dust them with powdered sugar to add a touch of sweetness.
Notes
egg wash - if you are vegan replace the egg wash with any plant milk.