PASTELILLOS DE QUESO or PUFF PASTRY CREAM CHEESE PASTRIES

​I grew up making “Pastelillos de Guayaba”. Since then I have baked these goodies tons of times. However, this week it just occurred to me that I never have and must try to bake a no Guava, cream cheese-powder sugar filling pastelillo, since some of my grandkids do not like Guava that much. So, I did and they were awesome! This is what I call a fancy looking dessert to make in a flash. Just few ingredients, fast and pretty!
 
Category:  Dessert
Approx. Prep and Cook Time:   Under 30 minutes
Approximate Cost:    $4.33 or .72 cents per pastry
Difficulty Level:  Easy
Allergens, Other:  Unfortunately, NOT Gluten Free  
Servings: I made anywhere from 3 to 6
 
Ingredients
     1 sheet frozen puff pastry (thawed at room temp) ($2.48)
     6 tablespoons cream cheese (at room temp as well) ($1.50)
     1/4 cup powdered sugar (.15)
     1 egg (to brush the pastries before going in the oven) (.20)
 
DIRECTIONS
Prepare a baking pan with foil paper a copper shield or just oil spray.
Start your oven to 400 degrees.
Mix together in a small bowl the cream cheese and powdered sugar. Set aside.
On a lightly floured surface, unfold and roll out 1 sheet of puff pastry lightly. Then cut into 6 equal squares.
Place 1 tablespoon of each the cream cheese into the pastry along the short side.
Roll up and place on a baking sheet that you prepared before. If you roll them, keep the seam on the bottom to prevent the pastry from unrolling. If you just cut in squares like I did, place 1 tbsp. of cream cheese over one square, seal the edges with a finger damped in water and place another square on top. Repeat the process until they are all done.
In a small bowl whisk the egg. Then, brush all 6 pastries with the egg wash.
Bake 10-15 minutes or until the pastry has puffed up and become golden brown.
I think it is best to eat them the day you make them or if you place them in a tight container, they might last 1 day.
Enjoy!