Mom’s Baked Brie with Guava

Baked Brie with Guava from StellarAsh.com

If you open my mom’s fridge you will usually find puff pastry, a wheel of brie, and guava marmalade ready to go at a moment’s notice- I’m also betting that if you open the pantry you will find a box of Carr’s water crackers too. This is my mom’s recipe for baked brie with guava- a foolproof solution for unannounced guests, impromptu gatherings, and any occasion- special or otherwise. Baked brie with guava will always impress your guests, is crazy easy to make, requires basically no dishes (which I loathe), and makes you feel like you have it together (somewhat at least) when you find yourself entertaining guests either planned or spontaneously.

Baked Brie with Guavamake-the-simple-syrup-to-brush-on-the-baked-guava-brieBaked Brie with Guava from StellarAsh.comBaked brie with guava from StellarAsh.com

Obviously in order for me to help you look cool you have to have the basic elements on hand pretty regularly- puff pastry and brie. Help me help you! You can exchange the guava for any marmalade of your liking- strawberry, apricot, peachjalapeno pepper, red onion jam– the list goes on. As you know I have a serious love for all things guava so this is always my numero uno selection for baked brie, but go ahead and choose anything you prefer. I brushed my baked brie with guava with a rosemary simple syrup right when it came out of the oven. The rosemary simple syrup gave the baked brie with guava a nice earthy and herbal small that went well aromatically with the sweet guava and rich brie.

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Feast on with family and friends, breathe a little when your guests arrive (or show up), and know that this easy and classic recipe for baked brie with guava will always make you look good and will always taste good too! Bon appetit!

baked-guava-and-brie-with-rosemary-simple-syrup

Baked Brie with Guava 

  • Medium to large brie wheel (defrost overnight in the fridge before use)
  • 2 tablespoons guava marmalade (conchita brand is my favorite)
  • Sheet of frozen puff pastry (or homemade if you’re awesome)
  • One egg
  • 1 tablespoons water
  • 1/4 cup water
  • 1/4 cup sugar
  • One sprig fresh rosemary

Serve with:

  • Water crackers
  • Toasts
  • Bread
  • Toasted almonds or walnuts
  • Apples
  • Pears

Preheat the oven to 350F. Use either frozen puff pastry or the pull-apart crescents that come in the pop can (which my mom uses and presses the perforations together). Place the brie in the center of the puff pastry and brush with your marmalade of choice. Do NOT trim the white casing off on the brie. This is totally edible and keeps the brie from melting all over the place. Fold over the edges of the puff pastry to completely cover and seal the brie and guava. If you leave bits peeking through it will melt through or the marmalade can kind of burn. Brush with egg wash before placing in the oven. Bake the brie and guava for 25-30 minutes or until golden brown.

baked brie with guava ingredientsalabaster-briered-and-white-brie-and-guavapuff-pastry-all-wrapped-upbaked brie with guava ready to be bakedbaked brie with guava

While my baked brie with guava was in the oven I made a quick rosemary simple syrup to brush on top. Place the 1/4 cup water and sugar in the microwave with the sprig of fresh rosemary and heat at 30 second intervals stirring after each interval until clear. Brush right when the baked brie with guava comes out of the oven. Let the brie settle for 5-10 minutes before cutting in. You can always par bake the brie if you are taking it to a get together or dinner party. The brie will solidify once it cools down. If you are taking this baked brie with guava to a dinner party just pop it in the oven again at your destination for 10-15 minutes on the warm setting and the brie will become melted inside again.

baked brie with guava from StellarAsh.comBaked Brie with Guava from StellarAsh.com

Serve with freshly sliced fruit, toasted almonds, melba toasts, water crackers, or other simple crackers of your choosing. This recipe is great year-round and will always be a delight.

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Pastelitos de Carne

pastelitos-de-carne

In a city where bagels and rugelach are ubiquitous, I find myself craving real Cuban goodness- pastelitos de carne. Pastelitos are great at any time of day, kind of like ice cream, but they’re usually enjoyed for breakfast, an afternoon snack, or at any family party. I dream of days when I could walk into a bakery and stand before an array of golden pastelitos- de carne, de queso, de guayaba, guayaba con queso. The warm scent of homemade pastelitos de carne baking transports me to ‘la ventana’ or cafeteria windows, but I’m sipping my cortaditos at home in NYC instead of at Versailles nowadays.

Press-down-dough-for-pastelitos-de-carnePrep-station-for-pastelitos-de-carneDeliciously-golden-pastelitos-de-carnePerfect-pastelitos-de-carne

Pastelitos de carne are crazy easy to make- that is if you don’t have to stop every two seconds to take a picture! I made my mom’s classic Cuban picadillo for the pastelitos de carne, and I had enough picadillo left over for dinner that night. Making pastelitos de carne (or just pastelitos in general) is especially easier if you purchase pre-made puff pastry. While the idea of making puff pastry from scratch is warm and fuzzy and makes me feel legit, it’s just not realistic in my tiny NYC kitchen. These kitchens are small-I think the technical term is itty bitty. Kitchen size aside, these pastelitos de carne were worth every bit of effort, and I can’t wait to make pastelitos de queso soon.

Baked-Pastelitos-de-Carne-are-ready-to-enjoy

Pastelitos de Carne

  • Cuban Picadillo (I used around a cup and a half or so)
  • Puff Pastry
  • Flour for dusting
  • 1 Egg
  • 1 tsp water
  • ¼ cup sugar
  • ¼ cup water

Prepare the picadillo according to the recipe link here. I let my picadillo get to room temperature before making the pastelitos because the hot meat can melt the cold puff pastry too quickly before it gets into the oven. While the picadillo is cooling you can begin to make your puff pastry from scratch if you are choosing to do so.  I have used this recipe and this recipe too and I liked them both. I chose to buy pre-made puff pastry this time from Trader Joe’s so I wait until the picadillo is slightly warm before starting. Puff pastry is in the freezer section and you will need to let it defrost overnight in your refrigerator.

roll-out-the-puff-pastry-for-your-homemade-pastelitosCut-pastry-rounds-for-the-pastelitos-de-carnePuff-pastry-circles-for-pastelitos-de-carneBrush-dough-rounds-with-the-egg-wash-for-the-cuban-pastelitos-de-carne

Preheat the oven to 400F. Line a sheet tray with wax paper or on other non-stick material to have ready for later. Lightly beat the egg with one tsp water and set aside. Dust a clean surface with flour before rolling out the puff pastry a bit. It is already quite thin, but I rolled it out a bit more. Using a round cookie cutter cut out as many pastry circles as you can. Re-roll and cut more until you are out of dough. I kept on adding pinches of flour to prevent the pastry dough from sticking. Dust off excess flour and begin to prep for the pastetlitos. My recipe made around 15 pastelitos de carne so 7-8 rounds per sheet of puff pastry, but maybe this is because I am not an expert dough roller? Who knows?- my argument is quality not quantity.

Pastelitos-de-Carne-are-perfect-Cuban-snacks

Place the pastry dough rounds down and brush with the egg wash. Add a spoonful of picadillo and press the pastry dough round on top making sure to firmly press the edges and create a seal. Repeat for all of the dough rounds until you run out. Place the pastelitos de carne on the lined baking sheet and brush the tops with the egg wash. Bake for 20-25 minutes. I baked mine for only 20 minutes and they were a perfect golden brown. While the pastelitos are baking put the sugar and water in a cup and microwave for 30 seconds. Remove it and stir the simple syrup and microwave for 30 more seconds. Allow it to cool and you will have a small batch of simple syrup for brushing the pastries. This step is optional, but it adds a wonderful sweetness to the picadillo stuffed pastelitos de carne. Brush the pastelitos with the simple syrup the second they come out of the oven. I suggest waiting a little bit before digging in as these pastelitos de carne will be piping hot! Buen provecho!

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Cuban Pastries

Guava Pastries Cuban Pastries

Cuban pastries called pastelitos are classic Cuban treats that will brighten up any breakfast, party, or 3:05 cafecito. You might be surprised to hear that homemade Cuban pastries, those delicious pastelitos that you so crave and grew up eating, are EASY to make at home. Baked in buttery puff pastry, they are often filled with tropical sweets (like guava, mango, coconut, dulce de leche, and cream cheese) or stuffed with meat like shredded chicken or picadillo (we’ll make that filling another time for Cuban empanadas). Like many Cubans and tropical fruit lovers, I am obsessed with guava. Conchita brand guava marmalade poured over cottage cheese, mixed with thick Greek yogurt, spread on crackers with cream cheese, or stuffed into delicate layers of puff pastry- oh the possibilities are endless!

     Sliced Conchita Guava     Guava on Pastry

     Add Cream Cheese     Guava and Cream Cheese Pastries

Today I am making Cuban pastries filled with guava and cream cheese also known as pastelitos de guayaba con queso. The cream cheese is lightly sweetened and the guava melts to a sticky liquid between the flaky pastry (half the adventure of eating these Cuban pastries is trying to avoid getting golden pastry crumbs all over yourself). Once the Cuban pastries are baking in the oven, the guava becomes molten hot lava- seriously ridiculously hot. The aroma of the fresh baking Cuban pastries will make your mouth water, but I urge you to wait around 10-15 minutes or even longer to allow the molten guava middle to cool. Break these pastries apart to enjoy with a steaming cup of café con leche or a little afternoon cortadito.

 Cut PastriesPastelitos de Guayaba

Cuban Pastries

Makes 9 or 18 small pastelitos for a party

1 box puff pastry sheets or homemade puff pastry dough

½ small container of Guava Paste (or 7 ounces…I used Conchita brand)

8 ounce container of reduced-fat cream cheese

½ cup sugar, divided

½ teaspoon vanilla extract

¼ cup water

Follow instructions on the box to defrost the puff pastry on parchment paper (this can be done overnight in the refrigerator or quickly on the countertop for 40 minutes). You can also be a real go-getter and make your own puff pastry!! Frankly I’m too busy, and the store-bought stuff is damn good too. Set the cream cheese out to soften on the countertop. When soft enough add half the sugar and vanilla, mix well, and set aside. Microwave ¼ cup of water for 30 seconds, and mix with the remaining half of the sugar to create simple syrup. Allow the syrup to cool.

Cuban PastriesCut Pastelitos

Cut guava paste into rectangles of even thickness, cut in half, and lay evenly spread apart on the puff pastry. Top guava with sweetened cream cheese and then place the other layer of puff pastry on top. Brush the top of the pastry with simple syrup. Cut the Cuban guava pastelitos before baking in the oven. Bake at 400F for 20-25 minutes or until golden brown on top. Once again, I must repeat for the sake of your tongue’s safety…do NOT eat these until they have cooled down! The guava and cream cheese will be extremely hot, wait at least 15 minutes for maximum enjoyment.

Layer Upon Flaky Layer

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