Pastelitos de Guayaba y Queso

Cuban Guava and Cream Cheese Pastries

Guava Jam

• 1/2 pound of fresh guavas

• 1/4 cup of water plus 1/8 cup water

• about 2/3 cup sugar

Pastry Dough

• 1/2 cup unsalted butter

• 1 1/2 cups flour

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1/2 tablespoon apple cider vinegar

• ice water

Assembly

• 1 pastry dough

• Guava jam

• Cream cheese

• 1 egg

Cut guavas in half and scoop out the seeds. Soak the seeds in 1/4 cup of water.

Place the guavas in a saucepan with the remaining 1/8 cup of water. Bring to a boil and reduce to a simmer and cook until the guavas are very soft. Stir often to prevent the guavas from burning and sticking to the pot.

Strain the water from the seeds. The water will be slightly gelatinous. Add the strained water to the guavas and discard the seeds.

Mash the guavas until pulpy, breaking up the skins until smooth. Measure the amount of pulp, and place back in the sauce pan. Add an equal amount of sugar as the measured pulp, about 2/3 cup.

Cook guava pulp and sugar over low heat, stirring constantly, until the mixture thickens. Remove the pot from the heat, and continue stirring until a thick paste forms.

Turn out into a container lined with wax paper and let cool.

In a large bowl, mix the flour sugar, and salt. Cut in the butter until pea sized. Add the vinegar and slowly add just enough water to bind the dough together, about 4 tablespoons. Wrap and refridgerate.

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with silpat or parchment paper.

Roll out the pastry dough into a rectangle about 1/8 inch thick. Cut into strips about 4 inches wide. Cut each strip into squares. Spoon about 1 teaspoon of guava jam onto one-half of the pastry square, leaving about 1/2 inch of space to make a border. Spoon or cut about 1 teaspoon of cream cheese on top of the guava jam. Fold the pastry over the filling and crimp the edges with the end of a fork. Place the finished pastry onto the prepared baking sheet. Repeat with the remaining pastry.

Whisk the egg. Brush the tops of the pastries with the whisked egg. Bake at 400 degrees until the pastries are golden brown, about 25 minutes.

The pastries are best served warm.