Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / Uncategorized / Guava Cream Cheese Pastries

Guava Cream Cheese Pastries

January 30, 2023 by Julie Kohl Leave a Comment

 

Guava Cream Cheese Pastries

Count among Cuba’s gifts to Miami the pastelito. Literally little pastry, it’s a flaky envelope of puff pastry. You can, in theory, fill it with almost anything, but in Miami, the filling of choice is guava and cream cheese, the tropical equivalent of peanut butter and jelly. Puff pastry, vegan cream cheese and guava paste come together for something easy to make, Instagramable as anything, and sublime to eat— crunchy, flaky, creamy, zingy, sticky and sweet in every bite. How to serve: Guava cream cheese pastries are eaten at breakfast with a cafe Cubano, and enjoyed throughout the day just because we can. They’ll be snatched up for brunch, so make a double batch.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 8

Ingredients
  

  • 1 sheet from a 14-ounce package frozen puff pastry *
  • 4 ounces vegan cream cheese chilled (about half an 8-ounce container or brick)**
  • 2 tablespoons powdered sugar
  • 4 ounces guava paste about half an 8-ounce brick**
  • 1 tablespoon demerara sugar entirely optional ****

Instructions
 

  • Thaw puff pastry sheet as per package instructions.
  • Preheat oven to 400 degrees.
  • Line a rimmed baking sheet with unbleached parchment or a Silpat.
  • In a small bowl, mix together the vegan cream cheese and vegan powdered sugar until smooth and creamy. Powdered sugar contains a little corn starch. This helps the cream cheese here keep its shape and not go totally oozy on you.
  • Pop vegan cream cheese mixture in the freezer for a few minutes while you prepare the rest of the recipe.
  • Slice guava paste into 1/4-inch slices. Set aside.
  • Unroll the puff pastry onto a lightly floured surface and roll it out so it’s about 10” X12.”
  • Slice in half width-wise, so you have 2 pieces, about 5” X 6” Gently place one sheet on prepared baking sheet. Cover the remaining piece with a kitchen cloth to prevent it drying out.
  • Take cream cheese mixture from the freezer Spread it evenly on the puff pastry, covering as much surface as possible, and leaving just a little pastry bare at the edges.
  • Fit the slices of guava paste on top of the cream cheese, covering as much as possible.
  • Take the remaining pastry sheet and place on top of the guava.
  • Gently press the edges of the pastry sheets together. If desired, lightly with a little water or plantbased milk to seal. Score the pastry into 8 individual pieces, but do not separate them. Make diagonal slits across the top, 2 inches apart. Sprinkle with demerara sugar, if using.
  • Bake for 30 minutes, or until pastry has puffed and turned a rich golden brown, and your kitchen smells buttery. Remove pastry from oven and allow to cool.
  • Slice through where you’ve scored the pastry. The pieces should separate easily.

Notes

Serves 8 generously. Recipe doubles easily.
*Choose frozen puff pastry sheets made with palm oil, not butter, or, Dios mio, lard.
** Different vegan cream cheese brands perform differently. Choose firm, rather than spreadable.
*** Guava paste is available in every Miami grocery store, online and in many specialty markets throughout the country. Brands include Iberia and Conchita.
**** Demerara is a tan, coarse, minimally refined sugar, available in most grocery stores, Look for it in the baking section. Sprinkling on the pastelitos before baking adds a little sparkle.
How to keep: Pastelitos taste best out of the oven. They will keep refrigerated in an airtight container for several days. To reheat, place on a cookie sheet in a 350 degree oven for 10 minutes, or just until heated through.
Keyword Guava Cream Cheese Pastries

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: Uncategorized

« Let the Sky Rain Potatoes!
The Love of Lentils, the Romance of Roots »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

~ Work With Ellen ~

She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

~ available Cookbooks ~

Ellen Kanner

buynow

Ellen Kanner

buynow

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Recent Publications

Edible South Florida Winter 2023

What Is British Cheese Rolling? | The Cheese Professor

Around the World in Cornmeal Mush | Whetstone Magazine

Adaptogens and Healthful Botanicals Trend in Cocktails | The Alcohol Professor

Discovering A Brave New World of Vegan Chocolates

Is Olive Oil Good For Us? | Huffpost

VegNews Jan 2022

Edible South Florida Winter Issue

Edible South Florida Fall 2021

VegNews Holiday 2021

Thanksgiving Without Turkey? A Valid Argument For Skipping The Bird.

Why This Latin American Chef Rejects The Term ‘Latinx’

The Diva of Daufuskie

SoFloVegans Podcast

Is Wine Vegan?

The Best Artisanal Cheese and Why We Love Them

Food Rescue U.S.: ‘Hunger Doesn’t Take A Holiday’

Art Friedrich: Food Insecurity Is A ‘Weakness That Will Be Exploited By Adversaries’

Broccoli Rising|October 2020 – Breathe, Nourish, Rise

What is Vegan Cheese and is it Legit?

The Germans Have a Word for That Snack

From Cucina Povera to Conscious Cookery: Timeless Garden-to-Kitchen and Back Again Smarts

Thinking Outside and Inside the Box: Growing Greens in Miami

Diet for a Large Pandemic

Currently Featured On

Brahma Kumaris Miami interview with Meredith Porte

Vegan Cinco de Mayo: Vegan Date-Sweetened Chocolate Love Bites & Mango Black Bean Salad

Vedge Your Best – The Plant-Based Podcast – Michele Olender

Professional Associations

~Contributing Columnist ~

Ellen Kanner
Ellen Kanner

~ Search Site ~

RSS Newsletter

  • March 2023 March 1, 2023
  • February 2023 February 1, 2023
  • A Little Ask and a Little Delight January 17, 2023
  • January 2023 December 29, 2022
  • December 2022 December 1, 2022

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics