Ingredients
4 cups all-purpose flour
1/2 cup sugar
1 tsp salt
1 tsp baking powder
1 cup unsalted butter, cold and cut into small pieces
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup guava paste, cut into small pieces (or other filling of choice)
1 egg (for egg wash, beaten)
Powdered sugar (for dusting, optional)
Directions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the eggs, milk, and vanilla extract.
5. Pour the wet ingredients into the flour-butter mixture. Stir until the dough comes together. It will be slightly sticky.
6. Turn the dough out onto a lightly floured surface. Knead gently to bring it together into a smooth ball.
7. Roll the dough out to about 1/4-inch thickness. Use a round cutter to cut out circles from the dough.
8. Place a small piece of guava paste (or other filling of choice) in the center of each dough circle.
9. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for a decorative finish.
10. Place the pastries on the prepared baking sheet.
11. Brush the tops of the pastries with the beaten egg to create a shiny, golden crust when baked.
12. Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown.
13. Let them cool on a wire rack. If desired, dust with powdered sugar before serving.
14. Enjoy your Venezuelan Andean pastries!