Ingredients
- ¾ cup Picadillo
- 1 pack Puff pastry sheets
- 1 Egg
- ½ cup Sugar
- ¼ cup Water
Instructions
- Allow the puff pastry to thaw according to the package direction (typically 20-30 minutes).
- Preheat oven to 350°F.
- In a bowl, scramble one egg using a whisk to make the egg wash.
- Once the puff pastry is thawed, carefully unfold it, placing the more floured part down on the counter. Using a cup or a round cookie cutter, cut out 9 circles from each sheet. (You should have 18 circles in total.)
- Place a tablespoon of the picadillo (beef) filling in the center of nine of the puff pastries circles. Brush the outer part of the circle with the egg. Place the remaining puff pastry circles on each circle with filling, aligning the edges. Pinch the edges down to seal them.
- Brush remaining egg wash on the top of each circle and cut a small line through the middle of each circle. Line a baking sheet with nonstick aluminum foil or parchment paper and place each puff pastry circle on the sheet leaving about 2 inches of space between them.
- Bake for 20-25 minutes or until golden brown.
- While the pastelitos are in the oven, add half a cup of sugar into a small saucepan and add a quarter cup of water. Heat over medium-high heat until all of the sugar is dissolved.
- Remove the pastelitos from the oven and lightly brush them with the glaze. Enjoy!
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