A version of these Pastelitos exists all over the Caribbean and Latin America. Usually they are made using guava paste, but quince paste, though more Spanish in origin, is equally used in several Latin countries. Both have that gel like texture that works so well in treats like these.
The shape may vary, some of them are square, more like a pop-tart, and some of them are half moons, like empanadas; some are like these, resembling cannolis, and still others are made with only cheese. Whichever you happen to find, I urge you to try some, as they will all be delicious!
The other thing I love about these is that they are a cinch to make! All you need is frozen puff pastry, cream cheese and quince or guava paste. They bake in a hot oven so the pastry puffs beautifully while the filling holds its shape pretty well. Sprinkle with a bit of icing sugar before serving with a great cup of coffee or fragrant tea. If you happen to have leftovers, refrigerate them -but make sure to crisp them up again in the oven before serving.
PASTELITOS DE QUESO CON MEMBRILLO
Cheese and Quince Pastries
2 sheets frozen puff pastry, thawed
250g cream cheese, cut into 18 pieces
250g quince (or guava) paste, cut into 18 pieces
1 egg, beaten with a fork in a small bowl
Sugar for sprinkling on top
Icing sugar for garnish
Preheat oven to 400°F.
Roll out dough slightly thinner. Cut each sheet into 9 squares.
Place one piece of cheese diagonally on each pastry square and top with a piece of quince paste. Fold one side of pastry over the filling and then bring the opposite side over the first. The filling will show on both ends. Repeat until all pieces are done.
Place pastries on two parchment-covered sheet pans. Brush with egg wash and sprinkle with a bit of sugar.
Bake for 20-25 minutes, or until golden brown.
Cool down and dust with icing sugar.
Makes 18.