These sweet, beautiful flaky, and absolutely amazing Vegan Pastelitos de Guayaba are quick and easy and make the perfect snack or dessert. I personally love enjoying these vegan guava cheese pastries with a hot cup of coffee early in the morning or for a mid-day pick me up.
Thaw puff pastry for 35-40 minutes (no longer) then preheat oven to 400F.
Whip the cream cheese with a whisk, stand mixer, or hand mixer. Whisk in the powdered sugar and then transfer to a piping bag.
Flour a clean surface and rolling pin. Roll each sheet of puff pastry to be 1/8in thick and then cut each sheet in to 9 squares or rectangles. 18 squares/ rectangles total.
Pipe cream cheese on half of the squares, leaving about 1/2in border around the edge. Slice the guava in about 1/4in thick pieces and place on top of the cream cheese.
Mix together the almond milk and maple syrup to create an "egg" wash. Brush the edges with the egg wash and then top with the other puff pastry and gently press to seal. Use a knife and clean up the edges of the puff pastry. Brush the tops with more egg wash and then score the top and sprinkle with sugar.
Bake for 15-17 minutes. The pastry with be puffed up and golden brown on top. Let cool for a few minutes and enjoy!!!
Do not use an oil based cream cheese for this recipe or you will end up with an oily mess spilling out of puff pastry. Tofutti which is a tofu based cream cheese works the best for this recipe.
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.