Cozy Florida

You are not going to believe this coming out of the mouth of a Miami Cubanita, but I have never made pastelitos. ¿Que, qué? I know, right. But in my defense, pastelitos are everywhere in Miami. Why bake them and heat up the kitchen when you can buy them? But then this thing happened, ok, two things. The first thing that happened was I wrote a scene for book two of my Caribbean Kitchen Mystery series in which Miriam makes a quick batch of pastelitos de guayaba for her BFF Alma.

I knew I would have to test the timing and the recipe, but I planned to wait for a cool day. And then this past weekend Fall finally came to Miami and we broke the 70-degree mark. It was 67 at sunrise and there was a slight breeze. Luckily, I had all the ingredients on hand.

I looked online for a tutorial but I only watch the first minute before deciding to wing it. I knew the principles but not the temperature or length of baking. I figured I’d guess at it.

Here is where I should tell you the recipe and steps in detail. But I’m going to be honest—my first attempt did not come out perfect. They were a little undercooked. And I forgot to sprinkle the sugar on top which helps give them a nice tooth and flavor.

So, I’m going to need to test my recipe and baking one more time before sharing the recipe and steps. Keep a good thought for Miami and wish us a few weeks of mild weather around the holidays so I can bake again. And yes, the recipe will definitely be in Cooking, Calypso, and Corpses.

Have you ever winged a recipe? How did it turn out?