The key to a great pastelito de guava is the texture. It must be soft, chewy, and flaky all at once. The guava filling must be generous, bear a dark-violet complexion, and have a thick consistency. The worst thing a baker can do to this delicacy is to overcook it. The result of that is a concrete cast with caked guava char in between. Runny, traffic-light red paste means processed preservatives, a no-no. Vendors can disappoint with this snack if it isn't done just so. Gallito's bakery has it down. They're reliably scrumptious. There isn't a pastelito in town as fluffy and moist. Get them fresh from the SW Eighth Street bakery or unwittingly enjoy them at various Miami restaurants that purchase them from Gallito.
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