Creating the perfect Café con Leche and Pastelitos de Guayaba is straightforward. Follow these steps for each component to enjoy this amazing breakfast duo:

For Café con Leche:

1. Brew your strong coffee using your preferred method (French press, drip, or espresso).
2. In a small saucepan, heat the milk over medium heat until steaming, but do not let it boil.
3. Froth the milk using a milk frother or whisk until it becomes creamy and slightly foamy.
4. Pour the brewed coffee into a cup, filling it halfway, and then add the frothed milk until full.
5. Sweeten to taste with sugar, if desired, stir, and enjoy your Café con Leche warm!

For Pastelitos de Guayaba:

1. Preheat your oven to 375°F (190°C).
2. Roll out the thawed puff pastry on a lightly floured surface.
3. Cut the pastry into squares, about 4 inches on each side.
4. Place a small piece of guava paste in the center of each pastry square.
5. Fold the corners of the pastry to meet in the center, creating a pocket, and seal the edges with a fork.
6. Brush the tops of the pastelitos with the beaten egg for a shiny finish.
7. Place them on a parchment-lined baking sheet, spaced apart.
8. Bake for 20-25 minutes or until golden brown and flaky.
9. Allow to cool slightly before dusting with powdered sugar, if desired, and serve warm.