Puerto Rican Pastelillos de Guayaba - Guava Turnovers
Servings 15 servings
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.
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