Guava Pastelillos


Brooklyn, you sure do love your warehouse parties.














And your newsboy caps.


Brooklyn would celebrate the opening of an envelope if it was done in a derelict warehouse that made people feel like they weren’t cool enough and were wearing the wrong shoes.


So like any reluctant aging non-hipster couple in bad shoes, we met some friends and hit Brooklyn’s Domino Sugar Factory early Sunday morning for a sugar art installation before the factory was demolished forever.


Ah the sweet smell of decades of sugar, worker exploitation and asbestos.


But mostly sugar. 80 tons of it.


That’s alot of Fun Dip.


The exhibit included a 35 foot high, 4 ton, anti-slavery-inspired Sugar Minotaur.














Damn Brooklyn, you think of everything.


So I was inspired to get my sweet on.


And because a big part of me still believes I am still on vacation in Central America, I made guava pastilillos to satisfy my sweet tooth.


I used queso blanco for the filling instead of cream cheese because it’s in the Latina Handbook.


These are out of this world.


Expect another kind of demolition.


Guava Pastelillos
  • 1 (1-pound) package frozen puff pastry, thawed
  • 1 tablespoon granulated sugar
  • 1 (8-ounce) package cream cheese or queso blanco, cut into 8 equal pieces
  • 8 (1 by 1-inch) squares guava paste (about 4 ounces)
  • 1 egg, beaten with 1 teaspoon water
  • ¼ cup confectioners’ sugar
  • 1 teaspoon milk
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 400 degrees F.
  2. Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
  3. Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
  4. Bake for 20 minutes or until golden brown and puffy.
  5. While the turnovers are baking, mix the confectioners’ sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
  6. Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.

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