Guava and Cream Cheese Pastelitos (Printable)

Golden puff pastry filled with sweet guava and cream cheese for a classic Cuban treat.

# What You'll Need:

→ Pastry

01 - 1 package puff pastry sheets, thawed (approximately 14 oz)

→ Filling

02 - 5.3 oz guava paste, cut into thin slices
03 - 3.5 oz cream cheese, softened

→ Topping

04 - 1 large egg, beaten for egg wash
05 - 1 tablespoon granulated sugar, optional for sprinkling

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the thawed puff pastry sheets on a lightly floured work surface. Cut each sheet into 8 equal rectangles for a total of 16 pieces.
03 - Place 8 pastry rectangles on the prepared baking sheet.
04 - On each rectangle, distribute a thin slice of guava paste and approximately 1 tablespoon of softened cream cheese, maintaining a clear border around all edges.
05 - Brush the edges of filled rectangles lightly with water. Top each with a remaining pastry rectangle and press edges firmly to seal.
06 - Use a fork to crimp the sealed edges decoratively. Gently score the pastry tops with a sharp knife to create steam vents.
07 - Brush the entire top surface of each pastelito with beaten egg. Sprinkle with granulated sugar if desired.
08 - Bake for 18 to 20 minutes until pastries are golden brown and puffed.
09 - Remove from oven and allow to cool slightly before serving.

# Expert Hints:

01 -
  • They're ridiculously simple to make but taste like you spent hours in the kitchen, which feels like winning a small delicious lottery.
  • The contrast between flaky pastry and that sweet-tangy guava paste with creamy cheese is genuinely addictive in a way that keeps you reaching for just one more.
  • They come together in about 35 minutes, making them perfect for impressing people on a lazy weekend morning.
02 -
  • If your cream cheese is cold when you spread it, you'll tear the delicate pastry trying to work it in, so soften it properly beforehand and save yourself the frustration.
  • The water sealing trick is genuinely essential because without it, the filling starts leaking out during baking and you lose all that magic.
  • Don't skip the parchment paper because puff pastry loves to stick, and there's nothing worse than trying to salvage a broken pastelito.
03 -
  • Don't roll out your puff pastry too thin or it won't puff properly, so treat it gently and let it do its thing with just a light pass of the rolling pin.
  • If your pastelitos are browning too fast, tent them loosely with foil for the last few minutes to protect the tops while the insides finish cooking.
  • These are perfect alongside strong coffee, and honestly, that combination is basically the entire reason they were invented.
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