Pastelillos de Guayaba
vegan ~ plant-based ~ dairy-free ~ egg-free
Makes: 9 Puffs
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Pastelillos de Guayaba! Wepa! Another Puerto Rican recipe. These Guava Paste Puff Pastries are not only delicious, but they are so simple to make. This Puerto Rican dessert is auténtico! Pastelillos de Guayaba are perfectly sweet and truly simple to make. With just three ingredients you cannot go wrong. These are soft and flaky, tossed in powdered sugar and perfectly sweet.
This guava puff pastry is perfect as a dessert, snack or even for breakfast with coffee (my favorite). Pastelillos de Guayaba look amazing, and nobody even has to know how simple it was to make. This recipe makes nine pastries, however, that also depends on your preference. As a serving of nine, they will be like the size of a donut. You can certainly divide this up into smaller pieces for a larger group or smaller portion size. Enjoy!
Check out my 3-Ingredient Strawberry Puff Pastries for a similar version using strawberry preserves.
Ingredients:
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Guava Paste (Guayaba)
Powdered Sugar to top/coat (about 1 to 2 cups depending on preference)
Directions:
-Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
-Unpackage thawed puff pastry (if using frozen – thaw at room temperature for about 20 to 30 minutes – no more than 40 minutes).
-Roll out puff pastry sheet on floured surface or parchment paper.
-Cut into desired number of pieces. I made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size. However, you can divide it into smaller pieces for bite-sized portions.
-Spoon desired amount of guava paste onto each piece (about 1 to 3 Tbsp).
-Dab a little water and wet around the edges of each puff pastry. Top each piece with the additional pastry piece. Press down around the edges with your fingers. You can also choose to fold the edges around to seal.
-Bake for 15 minutes until light golden brown.
-Remove from oven and set aside for about 10 minutes.
-Toss the puff pastry in the powdered sugar to coat.
-Enjoy!
Note: Serve these immediately or you can store in an airtight container at room temperature for a day or two.
Pastelillos de Guayaba
Course: Dessert, Breakfast, SnacksCuisine: Puerto Rican, American, VeganDifficulty: Easy9
servings10
minutes15
minutes35
minutesPastelillos de Guayaba
Ingredients
2 (17oz) Sheets of Puff Pastry
1 to 1 1/2 Cups Guava Paste (Guayaba)*
Powdered Sugar to top/coat (about 1 to 2 cups depending on preference)
Directions
- Pre-heat oven to 400 degrees F. Then line a baking sheet with parchment paper (this helps avoid the pastries from sticking directly to the pan).
- Unpackage thawed puff pastry. If using frozen – thaw at room temperature for about 20 to 30 minutes – no more than 40 minutes.
- Roll out puff pastry sheet on floured surface or parchment paper.
- Cut into desired number of pieces. I made a 3×3 grid for nine pieces. Be sure to cut both sheets the same size. However, you can divide it into smaller pieces for bite-sized portions.
- Spoon desired amount of guava paste onto each piece (about 2 to 3 Tbsp).
- Dab a little water and wet around the edges of each puff pastry. Top each piece with the additional pastry piece. Press down around the edges with your fingers. You can also choose to fold the edges around to seal.
- Bake for 15 minutes until light golden brown.
- Remove from oven and set aside for about 10 minutes.
- Toss the puff pastry in the powdered sugar to coat.
- Enjoy!
Notes
- Serve these immediately or you can store in an airtight container at room temperature for a day or two.
For more Puerto Rican recipes try these:
Rellenos de Papa (Puerto Rican Potato Croquettes)
Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)
Limber (de Coco) ~ Puerto Rican Coconut Icy
