📝 About This Recipe
Transport your senses to the Caribbean with these golden, flaky hand pies that celebrate the vibrant soul of tropical fruit. Each bite features a molten heart of ruby-red guava paste paired with velvety cream cheese, encased in a buttery, salt-dusted pastry crust. This classic 'Pastelito' flavor profile offers a sophisticated balance of floral sweetness and tangy richness that is simply irresistible.
🥗 Ingredients
The Flaky Pastry Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed)
- 1/4 cup Vegetable shortening (chilled)
- 2 tablespoons Granulated sugar
- 1 teaspoon Fine sea salt
- 1/2 cup Ice water (added gradually)
- 1 Egg (large)
The Tropical Filling
- 10 ounces Guava paste (Pasta de Guayaba) (sliced into 1/4-inch thick rectangles)
- 8 ounces Cream cheese (cold, sliced into strips)
- 1 teaspoon Lime zest (freshly grated)
The Finishing Touches
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Turbinado sugar (for crunch and sparkle)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and shortening.
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2
Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
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3
Whisk one egg into the ice water. Slowly drizzle the liquid into the flour mixture, tossing with a fork until a shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface and knead gently just 3-4 times to bring it together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
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5
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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6
On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 5-inch round cutter to stamp out circles.
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7
Place one slice of guava paste and one slice of cream cheese in the center of each circle. Sprinkle a tiny pinch of lime zest over the cheese.
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8
Lightly moisten the edges of the dough circle with water using your finger.
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9
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
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10
Crimp the edges with a fork or use the 'repulgue' technique (folding the edge over itself in a braided pattern) for a decorative finish.
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11
Place the empanadas on the prepared baking sheets. Prick the top of each once with a fork to allow steam to escape.
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12
Brush the tops generously with the egg wash and sprinkle with a pinch of turbinado sugar.
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13
Bake for 20-25 minutes, or until the pastry is a deep golden brown and the filling is bubbling slightly.
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14
Transfer to a wire rack to cool for at least 10 minutes. The guava filling becomes very hot and needs time to set.
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15
Dust lightly with powdered sugar before serving warm.
💡 Chef's Tips
Always keep your fats and water ice-cold; this ensures the steam creates those sought-after flaky layers. If you cannot find guava paste, a thick guava jam can work, but use it sparingly to prevent leaking. Don't overfill the empanadas, as the guava paste expands when heated and can cause the pastry to burst. For an extra-rich crust, substitute half of the ice water with cold vodka; it evaporates faster and limits gluten development. These can be made ahead and frozen raw; just add 5-8 minutes to the baking time directly from the freezer.
🍽️ Serving Suggestions
Serve warm with a strong cup of Cuban espresso (Cafecito) for a traditional breakfast. Pair with a scoop of coconut milk ice cream for an elegant plated dessert. Offer a side of lime-infused Greek yogurt for dipping to cut through the sweetness. Serve alongside fresh tropical fruits like papaya and mango for a vibrant brunch spread.