These flakey, traditionally Cuban pastries are perfectly sweet with gooey guava and cream cheese; and come together beautifully with only 5 ingredients!
Coming from a Puerto Rican family, these pastries were in the house pretty much on a weekly basis, and they're SO GOOD. Typically, they're known as a traditional Cuban dessert, but are super popular throughout many other Caribbean islands (and even Florida). My grandparents especially love eating these for breakfast or an afternoon snack with their coffee, and I've definitely adopted that flavor combo as super nostalgic.
These pastries are amazingly flakey and only really require 5 INGREDIENTS. They also come together and are ready to eat in less than an hour! Perfect for a last minute treat for guests or even Sunday morning brunch festivities.
BAKING TIP: USE AN EQUAL MIX OF MAPLE SYRUP AND ALMOND MILK AS A PERFECT SUBSTITUTE FOR EGG WASH
tips before starting/TROUBLESHOOTING:
Tip #1:
Read the instructions of your preferred puff pastry package to ensure the ideal thawing time.
TIP #2:
Use the puff pastry sheets when they are slightly firm but not thawed completely. It's definitely easier to maneuver around when it isn't at room temp. If your sheets become difficult to pick up due to them being too soft, pop them back into the freezer for about 10 minutes to firm up and try again.
pastelitos de guayaba | GUAVA TURNOVERS
Prep time: Cook time: Yield:
10 Minutes 22 Minutes 6 Servings
ingredients
1 Package of Vegan Puff Pastry Sheets (I use Pepperidge Farm brand)*
6 Tbsp. Guava Jelly/Jam
2 Tbsp. Vegan Cream Cheese (I used Kite Hill)** *optional
1 Tbsp. Maple Syrup
1 Tbsp. Almond Milk
Organic Confectioners Sugar to top*** *optional
METHOD
Preheat your oven to 400°F/200° C and take puff pastry sheets out of the freezer to thaw for about 10 mins.
Carefully open 1 sheet of puff pastry and cut 6 even rectangles.
Spread 1 Tbsp. of guava jam on each square, leaving about 1/4 in (1/2 cm) of the edges exposed. Repeat with 1 tsp. of cream cheese on top of the guava jam if desired.
Open the 2nd puff pastry sheet, and cut an additional 6 even pieces. Place each sheet on top of filled pastry pieces and crimp sides using the back of a fork.
Using a spatula, carefully transfer each pastry to a baking sheet lined with a silicone mat or parchment paper.
Mix the maple syrup and milk together to create an "egg wash". Using a pastry brush, generously apply the mixture to the top of each prepared pastry.
Bake in the oven for about 22 minutes, or until the tops are golden brown and the pastry looks flakey and cooked.
Let cool for about 10 minutes before serving. Store in an airtight container for up to 3 days.
NOTES
*Feel free to use your preferred puff pastry of choice! As of 2022, Pepperidge Farm puff pastry is free of milk, nuts, eggs and butter, so it's a great vegan/allergy friendly option.
**I haven't used any other brand of vegan cream cheese for this recipe, so results may vary depending on which brand you use. (some brands are formulated differently and might melt into an oil)
***I use organic confectioners sugar since it's vegan, but you can certainly use your preferred confectioners sugar :)
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