3 eggs, beaten with 2 ounces of water
Mix water and sugar in a saucepan.
Bring to a boil, lower temperature to low and simmer uncovered for about 5 minutes. Remove from heat and let cool.
Add the guava shells and the juice from one can only to a blender. Puree the shells until you get a smooth sauce with no lumps. Blend in lemon juice. Cook uncovered over low heat for about 15 minutes, stirring occasionally. Let cool.
Add the broth and all spices to the meat in the saucepan and mix thoroughly. Cook on low heat for about 20 minutes, stirring occasionally. Thicken the mixture by adding some of the cornstarch mixture, a little at a time until you get the right consistency. and cooking for an additional two to three minutes.
This one was given to us by a reader who's grandmother made these by hand in Oriente. You might not think that allspice is very Cuban, but this is from a hundred-year-old recipe!
Pastelitos de Guayaba (Cuban Guava Pastry)
Cut the pastry dough lengthwise in half and then cut the halves in half again so that you have four long strips of dough. Place two lengths of dough on a baking sheet lined with baking parchment. Use a spatula or spoon to spread a stripe of guava filling down the center of each dough strip.
Moisten the edges of the dough strips with a little water. Cover each filling covered strip with the remaining two dough strips. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands.
Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastry strips from the oven and brush with syrup (recipe above). Return to oven and bake an additional five or six minutes.
Let cool slightly, and then cut the pastries into individual serving-sized squares.
Pastelitos de Guayaba y Queso (Cuban Guava and Cheese Pastry)
Cut the pastry dough lengthwise in half. Lightly lay one half on top of the other. Cut the two layers of pastry in large squares, and then cut the squares diagonally to create triangle shapes.
Separate the top and bottom of each triangle, spray bottom lightly with water. Place a tablespoon or so of prepared guava filling and prepared cream cheese in the center of each triangle. Cover with the top section of dough. Seal the edges on all sides of the dough triangle by pressing and smoothing gently with your hands.
Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastries from the oven and brush with syrup (recipe above).
Return to oven and bake an additional five or six minutes.
Pastelitos de Coco (Cuban Coconut Pastry)
Cut the pastry dough lengthwise in half and then cut the halves in half again so that you have four long strips of dough. Place two lengths of dough on a baking sheet lined with baking parchment. Use a spatula or spoon to spread a stripe of grated coconut filling down the center of each dough strip.
Moisten the edges of the dough strips with a little water. Cover each filling-covered strip with the remaining two dough strips. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands.
Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastry strips from the oven and brush with syrup (recipe above).
Return to oven and bake an additional five or six minutes.
Let cool slightly, and then cut the pastries into individual serving-sized squares.
Pastelitos de Carne (Cuban Meat Pastry)
Cut the pastry dough lengthwise in half. Use a circular cookie cutter to cut your dough into circles. Take a dough circle, moisten slightly with water. Place a tablespoon or so of prepared meat filling in the center of each circle. Cover with another cut circle of dough.
Seal the edges on all sides of the dough circle by pressing and smoothing gently with your hands.
Brush the top with an egg wash (recipe above). Bake approximately 25 to 30 minutes -- pastry should be crisp on top and browning. Remove the pastries from the oven and brush with syrup (recipe above).
Return to oven and bake an additional five or six minutes.
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Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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