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Pastelitos de Guayaba: A Taste of Cuban Sunshine

The scent of warm guava and flaky pastry always transports me back to my Abuela’s kitchen. She had a way of making everything feel like a celebration, and these pastelitos de guayaba were always the star of the show. I remember standing on a stool, mesmerized as she expertly folded the dough, creating layer upon delicate layer. The sweet aroma would fill the house, a promise of the deliciousness to come – a little piece of Cuba right in our home.

Recipe Overview

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 16
Dietary Type: Vegetarian

Ingredients

2 (16 ounce) cans guava shells in syrup
4 ounces water, plus more as needed for moisture
12 ounces unsweetened butter or 12 ounces lard, chilled
½ teaspoon salt
1 lb all-purpose flour
1 egg, beaten with 1 ounce water (egg wash)
1 ounce simple syrup (equal amount water and sugar, heated until sugar dissolves)

Equipment Needed

Blender or food processor
Medium saucepan
Medium mixing bowl
Rolling pin
Baking sheet
Wax paper
Pastry bag (optional)

Instructions

Begin by preparing the guava filling. In a blender or food processor, combine all the guava shells and half of the syrup from one can.
Process until the mixture is smooth and creamy.
Transfer the guava puree to a medium saucepan and cook over low heat, stirring frequently.
Continue cooking until the puree has reduced to a very thick consistency. This may take some time, so be patient and watch carefully to prevent burning.
Remove the guava filling from the heat and allow it to cool completely. Once cooled, transfer to a pastry bag for easier filling (optional).
Now, make the pastry dough. In a medium mixing bowl, combine 4 ounces of water, 2 ounces of chilled butter (or lard), and the salt.
Mix until smooth, ensuring the butter is well incorporated.
Add the flour to the wet ingredients and work well until all ingredients are combined.
Gradually add more water, a little at a time, while continuing to work the dough. The goal is to achieve a medium-hard consistency. The amount of additional water needed may vary depending on the humidity and type of flour used.
Form the dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator for 15 minutes. This allows the gluten to relax, making it easier to roll out.
On a lightly floured surface, roll the chilled dough into a flat square, approximately 1/2-inch thick.
Place the remaining 10 ounces of chilled butter (or lard) in the middle of the square. Pat the butter down by hand to form a square that is about half the size of the dough square. The butter should be cold and firm, but pliable enough to work with.
Fold the four corners of the dough over, one at a time, overlapping each other to form a sealed envelope enclosing the butter. This is the first fold, which creates the layers in the pastry.
Dust the dough with flour and roll it out into a rectangle about 1/4-inch thick. Use gentle, even pressure to avoid tearing the dough or squeezing out the butter.
Now, fold one-third of the rectangle dough towards the middle, and then fold the remaining one-third over those two layers. This is called a “book fold” or a “triple fold.”
Wrap the folded dough in plastic wrap and let it rest in the refrigerator for another 15 minutes. This is crucial for allowing the gluten to relax and the butter to chill, which prevents the pastry from shrinking during baking.
Repeat the process of rolling out and folding the dough in three, two more times, resting for 15 minutes in the refrigerator between each fold. Each fold increases the number of layers in the pastry, resulting in a flakier and more tender final product.
Preheat the oven to 350 degrees F (175 degrees C). Make sure your oven is properly calibrated for even baking.
For the final time, roll out the dough into a rectangle. Fold 1/4 of the dough on each side to the middle, and then fold one more time down the middle to form 4 flaps in the fold.
Let the folded dough rest in the refrigerator for another 15 minutes.
Roll the dough out to a rectangle about 1/8-inch thick.
With a knife, cut the flattened dough into 4-inch wide strips, using the length of your baking sheet as a guide.
Lay the strips on a baking sheet lined with wax paper.
Pipe or spoon the guava filling lengthwise down the middle of each strip, creating a continuous stream about 3/4-inch in diameter.
Lightly spray the edges of the dough strips with water. This helps the top layer of dough adhere to the bottom layer, creating a sealed pastry.
Cover each filled strip with another 4-inch strip of dough, making sure it’s the same size as the bottom strip.
Press the edges together by hand very softly all the way around to seal the filling inside. A fork can also be used to crimp the edges for a decorative finish and to ensure a tight seal.
Brush the tops of the pastelitos with the egg wash (1 egg beaten with 1 ounce of water). This will give them a golden-brown, glossy finish.
Bake in the preheated oven for 35 minutes, or until the pastries are golden brown.
Remove the pastelitos from the oven and brush the tops with the simple syrup. The simple syrup adds a touch of sweetness and helps to create a shiny glaze.
Return the pastelitos to the oven and bake for another 5 to 7 minutes, or until the syrup has caramelized slightly and the pastries are a deep golden brown.
Remove the pastelitos from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Once cooled, cut the strips crosswise into 16 individual pastelitos.

Expert Tips & Tricks

Keep the butter cold. This is absolutely essential for creating flaky pastry. If the butter gets too warm, it will melt into the dough and prevent the formation of distinct layers.
Don’t overwork the dough. Overworking the dough will develop the gluten, resulting in a tough pastry. Mix the dough just until the ingredients are combined, and then let it rest in the refrigerator to relax the gluten.
Be patient with the folding process. The folding and resting process is what creates the layers in the pastry. Don’t skip any of the resting periods, and be gentle when rolling out the dough.
Use a sharp knife to cut the pastelitos. This will prevent the layers from being crushed.

Serving & Storage Suggestions

Pastelitos de guayaba are best served warm or at room temperature. They are delicious on their own or with a cup of café con leche.

To store leftovers, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, or freeze them for up to 2 months. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) for 5-10 minutes, or until warmed through. You can also microwave them for a quick reheat, but they may not be as crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	260.6 kcal	N/A
Calories from Fat	N/A	62%
Total Fat	17.8 g	27%
Saturated Fat	11.1 g	55%
Cholesterol	58.9 mg	19%
Sodium	200.3 mg	8%
Total Carbohydrate	21.7 g	7%
Dietary Fiber	0.8 g	3%
Sugars	0.1 g	0%
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend and follow the recipe as directed. Be sure to use a blend that contains xanthan gum for best results.
Vegan: Substitute the butter with a vegan butter alternative or coconut oil. Ensure the vegan butter is cold and firm before using. Replace the egg wash with plant-based milk, such as almond or soy milk, mixed with a touch of maple syrup for browning.
Different Filling: While guava is traditional, you can experiment with other fruit fillings, such as cream cheese and pineapple, or dulce de leche.

FAQs (Frequently Asked Questions)

Q: Why is my pastry dough not flaky?
A: The most common reason for non-flaky pastry is that the butter melted into the dough during the mixing or rolling process. Ensure the butter is cold at all times and avoid overworking the dough.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. Thaw the dough completely in the refrigerator before using.

Q: What if my guava filling is too runny?
A: Continue cooking the guava filling over low heat until it reaches a thicker consistency. You can also add a tablespoon of cornstarch mixed with water to help thicken it.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the pastelitos tightly. You can use a fork to crimp the edges for a better seal. Avoid overfilling the pastries.

Q: Can I use puff pastry instead of making my own dough?
A: While homemade dough is traditional and yields the best results, you can use store-bought puff pastry for a quicker option. However, the flavor and texture will be slightly different.

Final Thoughts

Pastelitos de guayaba are more than just a pastry; they are a taste of heritage, a reminder of warm kitchens and shared moments. I hope this recipe inspires you to create your own memories and experience the simple joy of these delicious Cuban treats. Don’t be afraid to experiment with variations and make them your own. Enjoy every bite, and don’t hesitate to share your creations and feedback. ¡Buen provecho!

Pastelito De Guayaba (Cuban Guava Pastry) Recipe