Bake pastelitos until puffed and golden brown, about 15 minutes.The dough should still be cool to the touch if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking. Trim the perimeter to neaten the rectangles. Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough.Paint the top sheet of puff pastry with egg wash. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Lay the second sheet of puff pastry on top of the first. Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking.Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry). Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet.
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