Pastelitos, Spanish for “little pastries,” originated in Cuba, where they are the luminaries among the array of intensely sweet baked goods that perfectly blend European methods with tropical island flavors. The key to pastelitos is the dough, which is packed with butter and goes through several stages of rolling, folding, and chilling to form gorgeous layers. This may sound daunting at first, but we’ll walk you through our step-by-step process of making this beautifully laminated homemade puff pastry. Once the dough is made, you can create one large braid or multiple small triangular turnovers—both equally scrumptious! Although this process is time-consuming, every mouthful of ultra-flaky, golden-brown, buttery pastry contrasted against a fruity, creamy filling is worth it.
GUAVA-AND-CHEESE PASTELITOS
Makes 12 pastries or 1 braided loaf
Creamy and crispy, buttery, and perfectly delightful, these pastelitos are as satisfying to make as they are to eat.
1 large egg (50 grams)
1 tablespoon (15 grams) water
Classic Puff Pastry (recipe follows)
1 (14-ounce) package (396 grams) guava paste
¾ cup (169 grams) cream cheese, room temperature
Demerara sugar, for sprinkling
1. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water.
2. For triangles: Line 2 rimmed baking sheets with parchment paper. Cut guava paste into 12 pieces (1½ tablespoons or 26 grams each). Cut cream cheese into 12 pieces (1 tablespoon or 14 grams each).
On a lightly floured surface, roll Classic Puff Pastry into an 18x14-inch rectangle (about ¼ inch thick). Using a sharp knife or a pastry wheel, trim edges of dough. Cut dough into 12 (4½-inch) squares. Place 1
