Bushra Griffith
Pastelito is a Spanish word that translates to little cake. It is a pastry that can be filled with various sweet or savoury fillings. Pastelitos de Guayaba y Queso, or guava and cheese pastelitos, are a popular variety. These pastries are made with puff pastry and filled with guava paste and cream cheese. Another variety is Pastelitos de Carne y Queso, or Venezuelan Savory Beef and Cheese Pastelitos, which are made with flour, butter, eggs, and salt, and filled with cooked ground beef and Mexican Queso Panela, or Venezuelan Queso Blanco.
| Characteristics | Values |
|---|---|
| Type of pastry | Puff pastry |
| Type of cheese | Cream cheese, Queso Blanco, Mexican Queso Panela, Venezuelan Queso Blanco |
| Additional ingredients | Guava paste, lemon juice, sour cream, sugar, flour, butter, egg, salt, oil, beef, chicken, salsa verde, mojo sauces |
| Baking instructions | Cut pastry into squares or triangles, add filling, seal with a fork, brush with egg wash, bake for 10-25 minutes at 375-400°F |
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What You'll Learn
Guava and cream cheese pastelitos
Pastelitos, which directly translates to "little cakes", are pastries that can be filled with a variety of sweet and savoury fillings. Guava and cream cheese pastelitos are a beloved traditional treat in Cuba and other Caribbean countries. They are made using puff pastry, guava paste, and cream cheese.
To make guava and cream cheese pastelitos, you will need the following ingredients:
- Puff pastry sheets
- Guava paste
- Cream cheese
- Egg wash
- Sugar
First, prepare the puff pastry by thawing it overnight in the refrigerator or on the counter at room temperature for 30-40 minutes. The pastry should still be cool but not so cold that it cracks. Then, roll out the pastry sheets to 12 by 16 inches and cut them into squares or triangles. You can also cut the pastry into circles using a drinking glass.
Next, prepare the filling by mixing the guava paste with hot water to create a spoonable consistency. Sweeten the cream cheese with sour cream, lemon juice, or sugar, according to your preference. Place a tablespoon of cream cheese filling in the centre of each pastry square or circle, and top it with a tablespoon of guava filling.
For triangular pastelitos, place a piece of guava paste and cream cheese in the centre of the pastry triangle and fold it over diagonally. For square or circular pastelitos, place a second dough square or circle on top of the guava and cheese filling. Gently press the edges to seal, using a fork or a small sharp knife to make 3 shallow cuts (about 1" long) on the top of the dough.
Brush the pastelitos with egg wash and sprinkle with sugar, if desired. Transfer the pastelitos to a prepared pan lined with parchment paper and chill them in the refrigerator.
Finally, bake the pastelitos in the oven at 350-400°F for 15-25 minutes, or until they are golden brown and puffed. Let them cool completely before serving. You can dust the pastelitos with confectioner's sugar for an extra sweet touch.
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Venezuelan beef and cheese pastelitos
Pastelitos are small fried pastry turnovers that are popular in Venezuela and other Latin American countries. They are usually filled with ground beef, peppers, garlic, onion, spring onion, tomato, and cilantro, and flavoured with paprika and annatto powder. A slice of hard-boiled egg is sometimes added to each pastelito.
To make Venezuelan beef and cheese pastelitos, you will need the following ingredients for the dough:
- 4 cups of all-purpose flour
- 1 ½ tsp salt
- 3 tbsp butter (room temperature)
- 1 whole egg
- 2 egg yolks
- 1 tbsp sugar
- ¾ cup water
- Frying oil
- Paper towels
For the fillings, you will need cooked ground beef and the cheese of your choice. You can also add different fillings, such as peppers, garlic, onion, spring onion, tomato, and cilantro.
- Sift the flour on a large and clean flat surface. Combine the flour and salt, and mix well.
- Create an opening in the center of the flour and add the butter, eggs, and sugar. You can use a fork to mix the ingredients until they form a dough.
- Cut the dough into two equal parts. On one side, add small portions of filling, separating each one by about two inches. The cheese filling can be more generous as it will melt when cooked.
- Add the rest of the dough on top and use a small round mold or cup to cut each pastelito into shape. You can also use a drinking glass of about 3 to 4 inches in diameter to cut out circles for the tops and bottoms of the pastelitos.
- Place the bottoms in rows and dampen the middle area with a little water. Add the filling to the center of each bottom.
- Seal the pastelitos by pressing a fork around the border. This will give them a half-circle or moon shape.
- Prep a baking sheet with baking paper or parchment paper. If you don't have any, you can grease it with butter and flour so the pastelitos won't stick.
- Brush each pastelito with egg yolk before baking.
- Bake the pastelitos in a preheated oven at 350 F (180°C) for about 15 minutes, or until they are golden brown.
- Serve hot or warm, accompanied by sauces such as guasacaca, salsa verde, mojo sauces, or garlic sauce.
Enjoy your Venezuelan beef and cheese pastelitos!
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Cuban pastelitos de queso
Pastelitos de queso are Cuban pastries made with softened cream cheese wrapped in puff pastry squares. The cream cheese should be softened to room temperature so that it is easier to spread and doesn't break the puff pastry sheet. The pastry squares should be cut as perfectly as possible to avoid the pastry opening up while baking. The cream cheese is placed diagonally from the left corner of the square to the bottom right corner, and the bottom left corner of the pastry is then brought over the cream cheese and connected to the top right corner, pressing down gently to seal.
The pastelitos are then brushed with egg wash and sprinkled with granulated sugar before baking. They are baked for 15-20 minutes at 400ºF until golden brown and puffed. Once baked, they can be dusted with confectioner's sugar for a snowy look and extra sweetness.
Pastelitos de queso can also be made with guava paste, a common filling in Cuban pastries. The guava paste provides a tangy sweetness that blends well with the cream cheese. The guava can be enhanced with sour cream and lemon to accentuate its flavour. When using guava, the pastelitos are called pastelitos de guayaba y queso, or ""guava and cheese pastries".
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Pastelitos de coco
Pastelitos, or "little pies", are Cuban pastries that are often filled with guava paste and cream cheese. However, pastelitos de coco are a variation of this pastry that is filled with grated coconut in syrup. This variety is a classic Cuban pastry, and is also popular in Spain and Latin America.
To make pastelitos de coco, you will need to prepare the filling by buying or making grated coconut in syrup. Then, unfold a sheet of puff pastry and slice it into squares. Add 1-2 tablespoons of the grated coconut per square, ensuring that there is not too much syrup, as this will make the pastry soggy. Then, slice another puff pastry sheet into squares of the same size and place them on top of the filled squares. Seal the edges with a fork and brush the pastries with egg wash. Finally, bake the pastries for 25-30 minutes or until the tops are golden brown.
In Spain, pastelitos de coco are often made for celebrations and festivals, and they are a popular treat for children. This dessert is also commonly prepared in Mexico, Colombia, Panama, Peru, and Argentina, with slight variations in the recipe.
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Pastelitos de carne
Pastelitos are pastries that can be either baked or fried and are common in many Spanish-speaking countries, including Venezuela, Cuba, Colombia, Peru, and the Dominican Republic. They can be sweet or savoury and are usually filled with meat, cheese, or a combination of both.
- Flour
- Salt
- Butter
- Egg
- Sugar
- Water
For the filling, you will need:
- Ground beef
- Oregano
- Adobo
- Sazon
- Salt
- Sour orange or lime juice
- Tomato paste
- Water
You may also add other ingredients to the filling, such as bell peppers, onions, garlic, and sofrito. The beef filling can also be combined with cheese to make the pastelitos extra rich and cheesy. For the cheese filling, you can use Mexican Queso Panela or Venezuelan Queso Blanco, which is a white, hard or semi-hard, salty cheese that is good for grating.
To make the pastelitos, start by preparing the dough. Sift the flour and combine it with salt. Create an opening in the centre and add the butter, egg, and sugar. Mix well and add water to form a dough. Roll out the dough and cut it into circles. For the filling, cook the ground beef with the spices, lime juice, and tomato paste. Add water to the pan and cook until the meat is tender and most of the liquid is absorbed. Let the filling cool before adding it to the pastelitos.
Place a generous amount of filling in the centre of each dough circle. Add the cheese filling on top of the beef filling, being more generous with the cheese as it will melt when cooked. Dampen the edges of the dough with water and place another dough circle on top. Use a fork to press and seal the edges. Fry the pastelitos in oil until they are golden brown. Serve with your favourite sauces, such as guasacaca, salsa verde, or mojo.
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Frequently asked questions
Pastelitos can be made with a variety of cheeses, including cream cheese, queso blanco, and Mexican queso panela.
Queso blanco is a very mild, slightly creamy white cheese. It is not as creamy as other cheeses.
Venezuelan pastelitos typically use Mexican queso panela, which is a white, hard or semi-hard, salty cheese that is good for grating.
Cuban pastelitos, or pastelitos de queso, are typically made with cream cheese.
