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5 from 8 votes

Pastelitos de Guayaba Recipe

A Cuban bakery staple, these pastelitos de guayaba con queso are so flaky sweet and delicious. This quick dessert/breakfast food can be made in under 1 hour. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American, Cuban, French
Servings: 10
Cost: $15

Ingredients

  • 8 ounces cream cheese at room temperature
  • 3 tablespoons white granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 ounces guava paste
  • 1 tablespoon all-purpose flour for flouring work surface
  • 1 package store-bought puff pastry mostly thawed on the counter
  • 1 large egg beaten
  • 1 tablespoon turbinado sugar optional

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. 
  • To the bowl of a stand-up mixer (with the paddle attachment or you could alternatively do this in a medium bowl with an electric hand mixer), add the cream cheese, sugar, vanilla and pinch of salt. Beat until whipped and smooth, about 1 minute. Transfer the mixture to a piping bag. This is entirely optional. You could use a spoon to add it to the dough. 
  • Dust your work surface with a small handful of flour. Unfold the first rectangle of dough and using your rolling pin, flatten it out a bit. You don’t want it too thin! Cut the dough into 9 equal rectangles. The rectangles don't have to be a perfect shape! Repeat this process with the other sheet of puff pastry dough. 
  • Transfer half (about 9) of the rectangles to the baking sheet. Pipe about a tablespoon or two of the cream cheese onto the rectangles and top them with a slice of guava paste. Brush the edges of the rectangles with egg wash. And then place the tops of the puff pastry on the rectangles. Press the edges of the pastelitos so seams are sealed together. Transfer the puff pastry to the freezer for about 10 minutes until very chilled. 
  • When the pastelitos are cold, brush the tops with egg wash and sprinkle a pinch or two of turbinado sugar (entirely optional). Transfer to the oven to bake for about 18 to 22 minutes, until golden brown. Remove from the oven and allow to cool slightly (the guava will be SO hot) for about 10 minutes before serving. 

Notes

Tips and Tricks

  • If you can't find guava paste in the cube like what you see pictured, feel free to use guava jam.
  • If you don't have demarara sugar for the top, simply skip it! No biggie.
  • Cutting the top is optional. I think it let's out some steam and is good for the overall shape, but if you forget, don't worry about it.
Guava Paste: 
You can find guava paste at most Hispanic markets. Goya sells guava paste, as does a few other brands.
Equipment: 
Baking Sheets | Chef's Knife |

Nutrition

Serving: 9g | Calories: 290kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 2mg | Potassium: 3mg | Fiber: 5g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.5mg