Pastelillos de Guayaba (Guava Turnovers)
A quick-fix breakfast or afternoon pastry that's common in Puerto Rico.
Servings 1 dozen
half or full sheet pan
- 1 large egg yolk
- 1 tablespoon cold water
- 8 ounces guava paste (not jelly)
- 1 pound Puff Pastry (homemade or 17 oz package of frozen puff pastry, thawed)
- 1 cup powdered sugar for topping, optional
Prep the Egg Wash and Guava Paste
Whisk together the egg yolk and water to create the egg wash. Set aside.
Slice the paste a 1/2" thick by 2"-2 1/2" long, then set the guava aside while you roll out your puff pastry.
Roll out and Fill the Puff Pastry Dough
Use a heavy rolling pin to roll the puff pastry dough out into a large rectangle- approximately 10"x7" if using two puff pastry sheets, or 20"x 14" if using homemade puff pastry.
Use a very sharp knife to cut the puff pastry into 3"x 6" rectangles. Cut straight down, don't saw through the dough, or the puff pastry layers will get stuck together and won't rise properly in the oven. Place a slice of guava paste on one side of the puff pastry rectangle, leaving a 1/2"-3/4" margin. Lightly brush a small amount of the egg wash in the margin you left between the slice of guava and the edge of the dough.
Fold the puff pastry rectangle in half to cover the guava paste and press down with your finger to seal the edges together.
Transfer your sealed pastelillos de guayaba to the prepared sheet pan leaving at least 1" between each pastry. Brush a light glaze of the egg wash over the tops of each pastelillo. Be careful not to brush too much egg wash or it could run off the sides and prevent layers of the puff pastry from rising. Bake the pastelillos de guayaba for 20 minutes, or until puffy, flaky, and golden brown.Once baked, carefully transfer them to a cooling rack to cool completely.
Sift a generous amount of powdered sugar over the pastries after they've cooled completely. The pastries can also be left plain.
Enjoy the pastelillos de guayaba with café con leche or your beverage of choice.
If you need to bake more than one batch, because you're sheet pan is small, keep the unbaked pastelillos in the refrigerator while you bake the first batch. Bake any other batches while subsequent batches are cooling.
Store the pastries covered in plastic wrap at room temperature. Enjoy them within two days of baking, or the pastry will lose its flakiness.
Calories: 3288kcal | Carbohydrates: 392g | Protein: 36g | Fat: 177g | Saturated Fat: 45g | Cholesterol: 184mg | Sodium: 1141mg | Potassium: 277mg | Fiber: 18g | Sugar: 174g | Vitamin A: 245IU | Calcium: 112mg | Iron: 12mg