There’s something magical about the way a warm guava pastelito crumbles at first bite—flaky, buttery layers giving way to a sweet-tangy heart of guava paste and cream cheese. These little pockets of joy are more than just a dessert; they’re a love letter to Cuban bakeries, where the scent of caramelizing sugar and tropical fruit hangs in the air like a promise.
I still remember my first bite of a pastelito in Miami’s Little Havana. The pastry shattered like autumn leaves underfoot, revealing a molten core of guava so vibrant it tasted like sunshine bottled up and spooned into dough. That moment sparked my obsession with recreating that magic at home—without the fuss.
This recipe is my foolproof homage to that memory. We’re using store-bought puff pastry (no shame in shortcuts when they taste this good) and a few chef-approved tricks to ensure every bite transports you to a breezy Havana café.
Why This Recipe Works
- Texture alchemy: The puff pastry does all the heavy lifting, transforming into golden, shattering layers with minimal effort.
- Flavor fireworks: Guava’s floral sweetness dances with cream cheese’s tang in a partnership perfected over generations.
- Versatility champion: Breakfast? Dessert? Midnight snack? These pastelitos don’t judge—they just deliver.
Essential Ingredients & Tools
Ingredients
- Guava paste (8 oz): Look for the brick-shaped bars at Latin markets—they’re like fruit’s answer to fudge, all concentrated tropical magic. If unavailable, thick apricot jam mixed with a pinch of citric acid can mimic guava’s tangy sweetness.
- Cream cheese (4 oz): Softened to spreadable bliss. Pro tip: Let it sit on the counter while you prep other ingredients. For a lighter twist, ricotta works too.
- Lime zest (1 tbsp): The secret weapon that cuts through richness like a citrusy exclamation point.
- Puff pastry (1 sheet): Thawed but still cool to the touch—think chilled butter, not room temperature.
- Egg wash (1 beaten egg): Your golden ticket to a glossy, professional-looking crust. For a vegan version, use plant-based milk or aquafaba.
- Turbinado sugar (2 tbsp): Those crunchy crystals aren’t just pretty; they add a caramelized depth granulated sugar can’t match.
Tools
- Rolling pin (or a smooth wine bottle in a pinch)
- Pastry brush (a folded paper towel works if you don’t have one)
- Baking sheet + parchment paper—skip the parchment, and you’ll regret it when scraping up sticky fillings
- Sharp knife or pizza cutter for clean cuts
How to Make Guava Pastelitos
- Filling Prep
Mix the 4 oz cream cheese and 1 tbsp lime zest until it’s smoother than a jazz saxophonist’s solo. For the 8 oz guava paste, imagine you’re slicing thin tiles for a fruit mosaic—about ¼ inch thick. If your guava’s stubborn, 5 seconds in the microwave will make it cooperative without turning it into jam.
- Pastry Playtime
Dust your counter like you’re preparing for a floury ballet. Roll the 1 sheet puff pastry just enough to smooth the seams—we’re coaxing it, not wrestling it. Cut into 8 rectangles with the precision of a card dealer.
- Assembly Line of Love
Spread a modest dollop of the 4 oz cream cheese mixture (about ½ tablespoon) on one half of each rectangle—leave a border like you’re framing a precious photo. Nestle a slice of the 8 oz guava paste on top, then fold the pastry over like tucking in a cherished secret. Crimp the edges with a fork—this isn’t just sealing; it’s adding personality.
- The Finishing Touches
Brush each parcel with the 1 beaten egg wash like you’re gilding a treasure. Sprinkle with the 2 tbsp turbinado sugar until they sparkle like morning frost. Then, with a knife’s quick flick, make 2-3 steam vents—think of them as tiny chimneys for buttery steam to escape.
- Bake to Golden Glory
At 400°F, these need 18-20 minutes to achieve that perfect balance—deep gold like aged bourbon, with bottoms that sound hollow when tapped. Let them rest for 5 minutes; patience rewards you with fillings that won’t lava-burn your tongue.
Pro Technique
The Chill Factor
Pastry thrives on contrast. After assembling, give your pastelitos a 10-minute fridge vacation. This lets the butter firm up, ensuring those layers separate into flaky strata rather than melting into mediocrity.
Venting 101
Those slits aren’t just decorative—they’re pressure valves. Angle your cuts at 45 degrees to create little pastry flaps that rise like sails in the oven’s heat.
Chef’s Wisdom
If your guava paste tastes like it’s shouting, whisper back with a sprinkle of flaky sea salt before baking. For texture intrigue, try a dusting of finely chopped pecans between the cheese and guava—it’s like adding crunch punctuation to a sweet sentence.
Oven Real Estate
Start baking on the lower rack to set the foundation, then move up to the middle for even browning. If your oven runs hot (we’ve all got that one unpredictable appliance), dial it down to 375°F after the first 10 minutes.
Storage & Freshness Guide
- Short-Term: Store at room temp in an airtight container for a day—if they last that long.
- Freezer Hack: Freeze unbaked pastelitos on a tray before bagging them. Bake straight from frozen, adding 3-5 minutes. Future-you will thank past-you during unexpected guests or late-night cravings.
- Revival Method: Day-old pastelitos regain their sparkle with a 5-8 minute stay in a 350°F oven. Microwaving is sacrilege—it turns flaky into flabby.
Perfect Pairings
Complementary Dishes
- Cuban-style black beans: The earthy, savory notes of slow-cooked black beans provide a perfect counterpoint to the sweet pastelitos. Serve them as part of a brunch spread for a balanced meal.
- Avocado Salad: Creamy avocado slices with lime and cilantro cut through the richness of the pastry while enhancing the tropical flavors.
Drinks
- Café con leche: The traditional pairing—strong Cuban coffee with steamed milk—balances the sweetness while providing a caffeine kick.
- Sparkling Moscato: The wine’s gentle bubbles and peach notes harmonize with guava’s tropical character without overwhelming it.
Something Sweet
- Mango Sorbet: A scoop of vibrant mango sorbet alongside a warm pastelito creates a delightful temperature and texture contrast.
- Dark Chocolate-Dipped Strawberries: The bitterness of dark chocolate complements the pastry’s sweetness, while strawberries add freshness.
Nutrition Profile
Each pastelito is a balanced indulgence—about 280 calories of joy, with guava’s natural sugars and cheese’s protein keeping you fueled.
Ingredient Variations and Their Impact
- Dulce de Leche Dream: Swap guava for thick caramel, adding a pinch of salt to cut the sweetness.
- Tropical Escape: Coconut cream cheese and toasted flakes will have you tasting ocean breezes.
- Savory Surprise: Replace sweet fillings with ham and Swiss for a Cuban Sandwich vibe.
These pastelitos aren’t just food—they’re edible nostalgia, a way to savor the vibrant spirit of Cuban culture one buttery bite at a time. Now go forth and bake some sunshine into your day.
Guava Pastelitos: A Taste of Cuban Sunshine in Every Bite
Make easy Guava Pastelitos at home with store-bought puff pastry! Flaky, sweet, and perfect for breakfast or dessert. Get the simple recipe now!
Ingredients
For the Filling
-
8 oz guava paste
-
4 oz cream cheese (softened)
-
1 tbsp lime zest
For Assembly
-
1 sheet puff pastry (thawed)
-
1 egg (beaten)
-
2 tbsp turbinado sugar
