These take a cheat from frozen Pepperidge Farm Puff Pastry sheets. Just lay them out to thaw for 40 minutes, and you’re ready to go! Here I made 2 variations, Guayaba y Guayaba con queso crema (guava & guava with cream cheese).
Vegan Pastelitos de Guayaba
1 package of Pepperidge Farm Puff Pastry
about 4 oz Guava paste
vegan cream cheese, optional
2 tbsp. soymilk
1 tbsp. agave
Sugar as topping, optional
1. Set puff pastry sheets out to thaw for 40 minutes. Pre-heat oven to 400*.
2. Cut pastry into desired shapes. Add thin slice of guava to center of one half, leaving enough room around the edges to seal. For cream cheese variation, just place a dab of cream cheese on top of the guava. Fold over and press sides to seal; use water if it won’t stick. Insert tip of knife to make vent hole in top.
3. Use a pastry brush to top with wash mixture, taking care not to let it run down the sides, as this will glue them down to the pan. Sprinkle with sugar, if using.
4. Place onto lightly greased baking sheet, or one prepared with parchment or foil, and bake at 400* for 12-15 minutes. They will be golden on top, puffed up and flaky. Enjoy!