Pastelitos (Sweet and Savory Puff Pastries)
Flaky, buttery pastelitos filled with your choice of sweet guava and cheese or savory beef picadillo. These Latin American pastries are perfect for any gathering!
Ingredients
- 1 package puff pastry sheets thawed according to package instructions
- 1 cup guava paste for sweet pastelitos
- 4 oz cream cheese softened, for sweet pastelitos
- 1 egg for egg wash
- 1 tablespoon water for egg wash
- ½ pound ground beef for savory pastelitos
- ½ small onion finely chopped, for savory pastelitos
- ½ small green bell pepper finely chopped, for savory pastelitos
- 2 cloves garlic minced, for savory pastelitos
- 2 tablespoons tomato paste for savory pastelitos
- 1 teaspoon cumin for savory pastelitos
- ½ teaspoon smoked paprika for savory pastelitos
- Salt and pepper to taste, for savory pastelitos
- 2 tablespoons olive oil for savory pastelitos
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- For sweet pastelitos, slice guava paste into thin strips and soften cream cheese slightly.
- For savory pastelitos, heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic until softened.
- Add ground beef to the skillet and cook until browned. Stir in tomato paste, cumin, paprika, salt, and pepper. Simmer until thickened, about 5–7 minutes. Let cool slightly.
- Unfold puff pastry sheets and cut into 3-inch squares.
- Place a spoonful of filling (sweet or savory) in the center of half the squares. Top each with another pastry square.
- Seal the edges by pressing with a fork. Beat the egg with water and brush the tops of each pastelito.
- Optionally, sprinkle sugar on sweet pastelitos or sesame seeds on savory ones.
- Bake for 15–20 minutes until puffed and golden brown. Keep an eye on them during the last few minutes!
Notes
Variations: Try chicken pastelitos by swapping beef with shredded chicken seasoned with adobo or sofrito. For vegetarian versions, use seasoned black beans, plantains, or sweet potato. To store, keep sweet pastelitos at room temperature up to 2 days; refrigerate savory ones up to 4 days. Reheat in a 350°F oven for 5–7 minutes. For freezing, freeze unbaked pastelitos on a tray, then transfer to a freezer bag and bake directly from frozen, adding a few minutes to bake time.