June 7, 2010 § 3 Comments
It’s difficult to live in S.Fla and not notice the melting pot of different cultures. The diversity is so influential at some point without realizing it you start to fuse parts of other cultures into your own life.
One of my mom’s favorite desserts is Pasteles De Guayaba or as we americans call them Guava and Cheese pastries. This popular Caribbean dessert is found at most chain grocery stores and latin markets. I have had them several times and thought they were just okay. Then I got this bright idea that maybe she and I could do a better than the grocery stores.
So after 4 hours of trial and error, a little bickering, and some frustration. We conjured up a final product that is truly to die for. It has a tender interior texture with a perfect mixture of guava and cream cheese. Also the simple syrup mixture bakes the crust so flaky it crumbles in your mouth when you bite into it.
But…..let me tell you. The puff pastry we used was such a complete (bleep!) to work with I have vowed to not make these for a long time. So if any one has any tips on working with puff pastry I’m all ears 🙂
They do take a little work but the result is well worth it.
Pasteles De Guayaba
16 oz Cream Cheese
2 Tablespoons Milk
1/4 teaspoon Lemon Juice
1/4 Cup Sugar
2 tablespoons vanilla extract
2 Tablespoons Water
250 grams Guava Paste
Puff Pastry Dough
1/2 Cup Sugar
1/2 Cup Water
Preheat the oven to 350°F
In a bowl, mix together the cream cheese, milk, lemon juice, vanilla, and 1/4 cup of sugar. Mix very well and set aside.
In a separate bowl whisk together the eggs and 2 tablespoons of water.
Slices the guava into thin strips.
Cut the puff pastries into large pieces
In the center of each piece place 1 to 2 strips of guava paste and about 2 tablespoons of cream cheese mixture.
Fold the other half of puff pastry over the filling either making a triangle or square and press closed. Make sure to securely close the sides or the mixture will come oozing out.
Cut three slits in the center.Place on a parchment paper-lined baking sheet and brush with egg wash and bake 30 minutes. In the mean time, in a small pot, mix the 1/2 cup of sugar and 1/2 cup of water. Bring to a simmer over medium heat and simmer for 5 minutes. Remove from heat and set aside.
After the pastries have baked for 30 minutes, brush with the sugar syrup and bake for another 6 minutes. Remove from oven and place on a cooling rack.
Let completely cool before eating.
Depending on the size the recipe should yield between 8 to 16