Can I make these ahead of time?
You can assemble the pastries and store them unbaked in the refrigerator for up to 24 hours. Brush with egg wash and bake just before serving.
DESSERT
Cuban Guava and Cream Cheese Pastries (Pastelitos de Guayaba y Queso)
These classic Cuban pastries feature a delightful combination of sweet guava paste and tangy cream cheese, all encased in flaky puff pastry. They are a beloved treat, perfect for breakfast, dessert, or a snack with coffee.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02
Unroll one sheet of thawed puff pastry onto a lightly floured surface. Cut it into 6 equal squares.
03
In the center of each pastry square, place a slice of guava paste. Top the guava paste with about 1 teaspoon of softened cream cheese.
04
Fold one corner of the pastry square over the filling to meet the opposite corner, forming a triangle. Press the edges firmly with a fork to seal.
05
Place the sealed pastries on the prepared baking sheet. Brush the tops of each pastry with the beaten egg wash and sprinkle with granulated sugar. Bake for 18-20 minutes at 400°F (200°C), or until golden brown and puffed.
About This Recipe
These classic Cuban pastries feature a delightful combination of sweet guava paste and tangy cream cheese, all encased in flaky puff pastry. They are a beloved treat, perfect for breakfast, dessert, or a snack with coffee.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your puff pastry is fully thawed but still cold for best results. If it becomes too warm and sticky, chill it in the refrigerator for 10-15 minutes before working with it. For extra shine, you can add 1 teaspoon of water to the beaten egg for the egg wash.
Easy Substitutions
If guava paste is unavailable, you can use a thick fruit jam like fig or apricot, though the flavor profile will change. For a dairy-free option, use a plant-based cream cheese alternative.
Storage & Reheating
Store leftover pastries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a toaster oven for a few minutes to restore crispness.
Serving Suggestions
Serve these warm with a strong cup of Cuban coffee (café cubano) for an authentic experience. They are also delicious alongside fresh fruit or a scoop of vanilla ice cream for a more decadent dessert.
Common Mistakes
1. Not thawing puff pastry properly: If it's too frozen, it will crack; if too warm, it will be sticky and hard to work with. Thaw at room temperature for about 30-40 minutes. 2. Overfilling the pastries: This can cause the filling to leak out during baking. Use just enough guava and cream cheese. 3. Not sealing the edges well: The filling will ooze out if the edges aren't pressed firmly with a fork. 4. Overcrowding the baking sheet: This prevents even baking and browning. Bake in batches if necessary. 5. Baking at too low a temperature: Puff pastry needs high heat to puff up properly.
Frequently Asked Questions
What if I don't have guava paste?
While guava paste is traditional, you can experiment with other thick fruit preserves like quince paste or a very thick apricot jam.
Can I freeze these pastries?
Yes, you can freeze unbaked, assembled pastries on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
MORE TO KNOW
The key to flaky pastelitos is working with cold puff pastry. If your kitchen is warm, consider working quickly or chilling the pastry sheets between steps. The fork crimping not only seals the pastries but also adds a decorative touch. Don't overcrowd your baking sheet; give the pastries space to puff up evenly.
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