Tag Archives: pastelitos

Pastelitos de Guayaba

23 Nov

It wasn’t until I left Miami that I realized not everyone was familiar with such delicacies as churros, pan Cubano, turrón, or even the almighty lechonsito asado. I landed in Louisiana and developed instead a taste for blacked gator, boudin, and mufalletas. Look, there was a good reason I put on 15 lbs living in that state: the food is awesome!

But as good as it was there, and California, and overseas for a while – – it just wasn’t home.

And then, I was let in on a secret–I can make pastelitos in my own kitchen without slaving over phyllo dough!

And now, you can too 😉

Start with a block of guava paste and a thawed box of puff pastry: 20121122-191417.jpg

Open a pastry sheet and lay it out an parchment. I usually roll over it to smooth it out

20121122-191527.jpg

Using a pizza cutter, I slice up the dough and cut if the wobbly edges

20121122-192011.jpg

Then, add a small slice of guayaba

20121122-192049.jpg

Fold and seal the pastries. I recommend using a wet finger or small brush to wet the edges so you get a good seal

20121122-192218.jpg

Pop them in the oven as directed on your pastry dough box.

And now comes the hard part – waiting until they’re cool enough to eat and enjoy!

20121122-192350.jpg

Happy thanksgiving! 20121122-192417.jpg

20121122-192504.jpg

Thanksgiving Traditions

22 Nov

As the season of eating is upon us, it wouldn’t be right to leave today postless.

But instead of posting a turkey or stuffing recipe, I want to take a second and reflect on what we are today, as Americans.

First and foremost, we are a nation of immigrants. Just about all of us came here from somewhere else-or our ancestors did. And we have some traditions that we’ve adopted into our holiday festivities. It wasn’t until I left Miami that I began to appreciate all the Cuban culture I took for granted. From birthday party foods (what do you mean you don’t have ‘bocadito platters’? What else do you serve at a one year old’s party?) to holiday traditions of lechón, pastelitos, and turrón, food and language represents our strongest ties to our heritage; irrespective of location, these traditions make us feel “at home” even when we’re not.

So I’ll share one tradition I’m starting this year. Pastelitos de guayaba. Made at home. I don’t have time for all the phyllo dough, so I’ll be using puff pastry as a shortcu…errr, ‘substitute’ for the session.

While the pastry thaws (and I get guayaba before the grocery store closes!) I’d like to invite you to share – what are your thanksgiving traditions? If you haven’t made any, what are you waiting for? Start with my pastelitos. Stay tuned for the recipe!