Sometimes you make something so simple that even you are surprised how tasty it is. This is the case of these little morsels. I made them for a party I catered which I made several mini desserts. It was a Fiesta themed party so I made these Pastelitas with sweetened cream cheese and guava paste. The flaky dough is something that comes together really quickly in a food processor or even in a large bowl if you don’t have one. They turn out flaky and the tang of the guava with the sweetened cream cheese pair really well together. I’m lucky that I live near some Hispanic markets and guava paste is readily available. If you have a Chinese grocery store too most often you can find the guava paste as well. I had some leftover dough so I also played around and made another version with fig jam and bleu cheese crumbles.

Empanada Dough

8 oz. unsalted butter, room temp

4 oz. cream cheese, room temp

1/4 Cup heavy cream

1 1/2 Cups + 2 Tbsp. all purpose flour

1/2 tsp. kosher salt

In a food processor place the butter, cream cheese and cream and pulse to combine. Add in the flour and salter and process until it just comes together into a ball. Dump the dough out onto a large piece of plastic wrap and cut into two equal pieces. Wrap each into a flat disc and chill for at least 30 minutes. While the dough is chilling; prepare the filling as below.

Working with one piece at a time, roll out to approx. 1/8 inch thick onto a lightly floured board. Cut into circles using a 3 1/2 inch fluted cutter. One one side place a small amount of cream cheese and top with a small amount of guava paste onto top; using a finger dipped in water to smush the paste down slightly into the cream cheese. Dip a finger into water run around the opposite edge of the pastry to help secure the edge when folded over. Fold over the pastry and crimp with a work dipped in flour. Pierce the top with a floured fork and brush with egg wash. Assemble a tray full then chill for 30 minutes before baking. Note: you can assemble these and freeze in a ziplock bag unbaked and bake off as desired.

Filling

8 oz. cream cheese, softened

2 Tbsp. granulated sugar

3/4 tsp. vanilla

In a small bowl place the cream cheese and microwave a few seconds until soft. Mix in the sugar and vanilla and combine. Place in a pastry bag if desired for assembly.

 

7 oz. store bought Guava paste

2-3 tsp. water

Cut the guava paste into small cubes and place in a small bowl with the water and microwave about 10 seconds at a time and still until smooth. Let cool and place in a pastry bag for assembly.

Egg wash

one egg lightly beaten with 1 tablespoon water.

Bake the pastries in a 375° F preheated oven until very light golden brown. Let cool and then dust with powdered sugar.

FYI- here’s a picture of my fig, chopped walnut, and bleu cheese version. Just combine a dark fig jam with some finely chopped walnuts and top with some blue cheese. Fold over and crimp in the same manner; brushing with egg wash and chill, then bake.