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Instructions. Arrange a rack in the middle of the oven and heat to 400°F. Line 2 baking sheets with parchment paper and set aside. Cut the guava paste into 8 (1/4-inch-thick) slices. Cut the cream cheese into 8 (1/4-inch-thick) slices. Place 1 sheet of the puff pastry on a work surface (keep the second sheet in the refrigerator).
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Preheat the oven 375 degrees F. Cut the guava paste and cream cheese into 6 1 oz rectangular pieces each and set aside. To make the egg wash, in a small bowl, whisk together 1 egg and 1 tablespoon of heavy cream. Set aside. Defrost the puff pastry according to package instructions.
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Set the top layer of the puff pastry to the side. Add 1-2 slices of guava to each pastry (depending on your taste for guava), top with 1-2 chunks of cream cheese. Before returning the puffs to cover the guava and cream cheese, with the point of a knife, go ahead and add 2-3 slits to each square. Top the pastries with remaining squares.
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Cover the filled pastelitos with a damp paper towel to prevent the dough from drying out. (The pastelitos can be formed and filled up to 24 hours ahead. Cover and refrigerate.) Step 8. Line a baking sheet with paper towels or a wire rack. Heat a 3- to 4-quart heavy-bottomed pot on medium-high heat and add the oil.
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Place a tablespoon of the filling in the center of each circle, double over in a semi-circle, and seal the border by pressing it with a fork. 5. Fry. Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pastelitos / empanaditas until they are golden brown on each side.
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Nutritional Information For the Salvadoran Pastelitos Recipe. Calories: 330 Carbohydrates: 23g Protein: 12g Fat: 21g Saturated Fat: 5g Cholesterol: 26mg Sodium: 240mg Potassium: 205mg Fiber: 3g Sugar: 1g. Prep Time: 30 minutes. Cooking Time: 20-25 minutes. Pots, Pan and Cooking Equipment Needed for the Salvadoran Pastelitos Recipe
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Line a baking sheet with parchment paper and set aside. Step 2. Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside. Step 3. On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper.
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Recipe for the tomato sauce. Using your dutch oven or saucepan over a high heat, combine the tomatoes, water chicken bouillon powder, garlic cloves, onion. cilantro, annatto, salt and pepper. Allow the water to boil and then reduce it to a simmer at medium-low heat. Cover with a lid and cook for roughly 30 minutes.
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Comprehensive nutrition resource for Pastelitos. Learn about the number of calories and nutritional and diet information for Pastelitos. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands.
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Pastelitos venezolanos, also called pastelitos andinos, are fried turnovers filled with meat, chicken, or cheese, and found in the Andean zone of Venezuela.. Calories 327 Calories from Fat 108 % Daily Value* Fat 12g 18%. Saturated Fat 7g 44%. Trans Fat 1g. Cholesterol 60mg 20%. Sodium 430mg 19%. Potassium 230mg 7%. Carbohydrates 45g 15%.
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How to Make Pastelitos de Guayaba. 1. Preheat oven to 400F and line a baking sheet with parchment paper. Slice the guava paste into 1/2 to 1/4 inch thick pieces. Beat the room temperature cream cheese and salt in a stand mixer fitted with a paddle attachment or using an electric hand mixer.
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Pastelitos salvadoreños aka Salvadoran empanadas, are deep-fried turnovers, stuffed with meat or vegetables, that are popular in El Salvador.. Calories 395 Calories from Fat 90 % Daily Value* Fat 10g 15%. Saturated Fat 6g 38%. Cholesterol 36mg 12%. Sodium 1498mg 65%. Potassium 706mg 20%. Carbohydrates 19g 6%. Fiber 6g 25%.
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Pastelitos de Guayaba + Queso! Cuban pastries made with puff pastry and filled with guava paste and cream cheese. Just 4 ingredients!. Serving: 1 serving Calories: 290 kcal Carbohydrates: 33.1 g Protein: 4.8 g Fat: 16.1 g Saturated Fat: 8.7 g Cholesterol: 36 mg Sodium: 195 mg Potassium: 26 mg Fiber: 2.1 g Sugar: 14.4 g Calcium: 10 mg Iron: 2.
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First, you have to thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside. Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes.
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Preheat oven to 400ºF. Line a baking sheet with parchment paper. Cut each pastry sheet into 9 squares (4×4) and place them on the baking sheet. Fill the pastry circles. Carefully spread one tablespoon of the softened cream cheese, diagonally, from the left corner of the square to the bottom right corner of the square. Seal the pastries.
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Add a slice of cream cheese if desired. Brush the edges of the pastry with beaten egg. Place the other 9 squares of pastry on top to cover the filling, then brush with egg. Cut a couple of vent holes in each pastelito and sprinkle with demerara sugar if desired. Bake at 400°F for 15-20 minutes, or until well browned.
