300 grams puff pastry
flour for rolling
100 grams cream cheese at room temperature
finely grated zest 1 large lime
150 grams guava paste, cut into 8 rectangles
1 egg, beaten
¼ cup icing sugar
2 teaspoons milk
extra icing sugar for dusting
Preheat the oven to 180˚C.
Roll the pastry out on a lightly floured bench and cut into 8 pieces measuring 11 cm square.
Put the cream cheese and the lime zest in a bowl and mash together with a fork.
With one of the pastry corners facing you, place a piece of guava paste diagonally over the centre of the bottom of the square. Take an eighth of the cream cheese and spread thickly over the guava paste. Brush the edges of the pastry with beaten egg and fold the pastry over to make a triangle. Crimp the edges with a fork to firmly seal. Place on a lined baking tray and chill until the pastry is very firm.
To bake: Brush the triangles with egg and sprinkle with a little caster sugar. Bake for 15 minutes until the pastry is golden and crisp. Transfer to a cooling rack and cool for 20 minutes before glazing.
Glaze: Combine the icing sugar with just enough milk to make a pourable consistency.
To finish: Drizzle the glaze over the pastries and when set, dust with icing sugar. The pastelillios are best served on the day of making.
Pantry note: Use quince or another fruit paste if guava proves difficult to find.