Sweet, flaky bites of comfort wrapped in golden layers
There’s something magical about the first bite of a warm Pastelito de Guayaba — that crisp, shattering puff pastry giving way to ruby-red guava filling that’s sweet, slightly tangy, and deeply nostalgic.
These beloved pastries are staples in Cuban bakeries throughout Miami and across the Caribbean, often enjoyed with café con leche or as an afternoon pick-me-up. Traditionally made with store-bought puff pastry and guava paste, they’re wonderfully simple — but when made at home, they feel like a celebration.
Today I’m sharing a detailed, foolproof recipe so you can bring this bakery favorite into your own kitchen.
A Little Baking Therapy
There’s something about taking the time to create puff pastry that quiets the noise.
Roll. Fold, fold, fold, Slice. Place. Fold. Brush.
It’s rhythmic. Predictable. Gentle.
In a world that moves fast, these pastries ask you to slow down.
To wait for the flaky puff pastry layers to appear.
To let sugar melt.
To stand by the oven window and watch something transform.
And when you take that first bite — flaky, sweet, just a little sticky — it feels like proof that simple things can still bring joy.
That baking really does make life better, one recipe at a time.
Pastelitos de Guayaba (Guava and Cheese Pastries)
Ingredients
- Ingredients
- 2 sheets frozen puff pastry, thawed (I love using Pepperidge Farm) – OR dare to make your own puff pastry from SCRATCH!
- 14 oz guava paste (brands like Goya work beautifully)
- 8 oz cream cheese
- 1 large egg
- 1 tablespoon water
- 2 tablespoons demerara sugar (optional, but lovely for sparkle)
Instructions
- Step-by-Step: Slow Down & Bake
- 1️⃣ Preheat & Prepare
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Take a breath. Let the oven warm. Let yourself settle.
- 2️⃣ Roll & Cut the Pastry
- Lightly flour your counter.
- Unfold one sheet of puff pastry gently.
- Roll just enough to smooth the seams — don’t press too hard. Puff pastry loves a light touch.
- Cut into 9 equal squares (a simple 3×3 grid).
- Repeat with the second sheet if making a full batch.
- 3️⃣ Slice the Guava Paste and portion the cream cheese
- Guava paste is firm and jewel-toned — almost like candy.
- Slice into thin rectangles, about:
- 1½ inches wide
- ¼ inch thick
- Cut the cold cream cheese block into the same size pieces as the guava paste
- Place one slice of both in the center of each square.
- That creamy tang with the sweet fruit? Absolute perfection.
- 4️⃣ Fold & Seal
- You have two beautiful options:
- 💛 Triangle Style
- Fold one corner over to meet the opposite corner.
- Press edges gently with a fork to seal.
- 💛 Bakery Square Style
- Top each filled square with another pastry square.
- Press edges with a fork.
- Use a knife to cut a tiny slit in the top for steam.
- Place tray of prepared pastries into the refrigerator to chill and firm up – at least 30 minutes.
- 5️⃣ Egg Wash & Sugar
- Whisk:
- 1 egg
- 1 tablespoon water
- Brush generously over each pastry.
- Sprinkle lightly with sugar for crunch and sparkle.
- This is where they start to look like bakery dreams.
- 6️⃣ Bake Until Golden
- Bake 18–22 minutes until:
- Deep golden brown
- Beautifully puffed
- Slightly bubbling at the edges
- Your kitchen will smell like butter and tropical sweetness.
- Let cool 10 minutes before eating — be very careful ~ the filling is molten.
- Storage & Make Ahead
- Best enjoyed same day.
- Store airtight up to 3 days (if they last!) in the refrigerator.
- Reheat at 350°F for 5 minutes.
- Freeze unbaked and bake from frozen (add 3–5 minutes).
No Comments