Allow puff pastry to thaw (you can move it from your freezer to refrigerator to allow it to thaw overnight).

Preheat oven to 400°. Line a baking sheet with parchment paper.

On a clean floured surface roll out one sheet of puff pastry slightly (this is not entirely necessary, but doing so will probably allow you to get at least one more pastelito out of your puff pastry!)

Cut the puff pastry into 10 rounds using a cookie cutter (optionally you can cut it into squares)

Place each round onto prepared baking sheet.

Place one heaping teaspoon of jelly onto the center of each puff pastry round. (If desired, you can also place a small teaspoon of cream cheese in with the jelly)

Repeat steps 3 and 4 with the second sheet of puff pastry.

Using a pastry brush, brush the edges of the puff pastry rounds that have the jelly on them with a bit of aquafaba one at a time. Top each one with a new round of puff pastry. Crimp the edges closed using a fork.

Repeat with all 10 pastelitos.

Make a small slit in the top of each pastelito with a sharp knife to allow the steam to escape during baking.

Brush the tops of all pastelitos with more aquafaba. Sprinkle with sugar if you'd like.

Bake in a 400° oven for 20 - 25 minutes (probably closer to 25 minutes, but check early just in case!), or until the tops are golden brown and crisp.

Allow to cool and serve!