Pastelitos De Guayaba – Guava Pastries

Mix the flour, salt and water together to form a dough. Form into a ball then chill for 30 minutes

Whilst the dough is chiling, allow the butter to come to room temperature then roll out into a rectangle shape. Then chill again. After the dough has chilled, place on a floured surface and cut a cross in the centre. Push out each corner of the dough to create a large cross, ensure the centre is thicker than the sides. Place the butter in the centre.

Fold the top corner over the dough, followed by the bottom, then right, then left. You should end up with the butter encased by the dough. Seal the edges to ensure there are no gaps. Roll out the square longways, give a quarter turn, then fold into three - starting with the right outside piece then the left. Repeat 3 time. Each time, press a finger mark in the dough to count the turns. Refrigerate then repeat again. Once the dough has been turned 6 times and chilled, it is ready to be used.

Roll out the puff pastry into 2 pieces approx 30x45 cm each. Take the first sheet and mark 4x4 lines to create 16 squares. Place a square of the guava cheese and soft cheese in each. Place the second sheet of pastry on top then slice along the same lines to create the 16 pastries.

Use a fork to crimp the edges all around. Mix the egg and milk to make an egg wash. Brush the tops and edges lightly with the prepared egg wash, sprinkle with a little demerara sugar and place the baking sheet in the centre of the oven. Bake for 25 minutes on175C or until pastelillos are beautifully golden brown, flaky and puffy.

Out of the oven, let pastelillos rest for at least 10 minutes before eating. (Guava is molten hot and will burn) Once they’ve cooled, sprinkle with icing sugar to taste.