300g puff pastry*
100g cream cheese*
Zest of one lime*
150g fruit paste/jam (guava, quince, fig, etc.)
1 egg, beaten
2 Tbsp caster sugar*
¼ cup icing sugar*
2 tsp milk*
Icing sugar for dusting*
*may not be included in your Riverside Market Box
Roll pastry into 10cm squares about 2cm thick.
Mix the lime zest and the cream cheese together.
Place a teaspoon of fruit paste in the middle of a pastry square and cover with the cream cheese mixture. Brush the edges with a beaten egg and fold the pastry over to make a triangle. Crimp the edges with a fork. Chill for 30 minutes.
Preheat the oven to 180 degrees.
Brush the top of the pastelillos with egg and sprinkle with castor sugar. Bake until the pastry is cooked and puffs up, around 15 minutes.
To serve, combine the icing sugar and milk and drizzle over the top of the cool pastelillos and dust with icing sugar.