Guava and Cream Cheese Pastelitos

My tía taught me these pastelitos one lazy Sunday afternoon when the kitchen smelled like café con leche and the counters were dusted with flour. She'd make them for family gatherings, and I'd watch her hands work the pastry with this casual confidence that made it all look effortless. The first time I tried them myself, I was nervous about sealing the edges properly, but once that golden steam started rising from the oven, I understood why she made them so often.

I made these for a potluck once and watched people reach for seconds without even asking what was in them. Someone's grandmother came up afterward and said they tasted exactly like the ones from the panadería back home, and that compliment stuck with me more than any recipe review ever could.

Ingredients

• Puff pastry sheets (400 g): Thaw these at room temperature the night before so they're easy to work with without cracking; rushing this step costs you those beautiful layers.
• Guava paste (150 g): Buy the kind that's firm enough to slice cleanly, not the softer spreads that'll ooze everywhere during baking.
• Cream cheese (100 g), softened: Pull it from the fridge an hour ahead so it spreads easily without tearing the delicate pastry sheets.
• Egg (1), beaten: This creates that gorgeous golden shine and helps the pastry puff up beautifully in the oven.
• Granulated sugar (1 tbsp): Optional but worth it if you want a subtle sparkle and extra sweetness on top.

Instructions

Set your stage:

Heat the oven to 200°C and line your baking sheet with parchment paper. This prevents sticking and gives you the freedom to slide these beauties around without worry.

Prepare the pastry:

Lay the thawed puff pastry on a lightly floured surface and cut each sheet into 8 equal rectangles, giving you 16 pieces total. Work gently here—you want to preserve those delicate layers.

Layer your filling:

Place half the rectangles on your prepared sheet, then spread about 1 tablespoon of softened cream cheese on each, leaving a clear border around the edges. Top with a thin slice of guava paste, keeping everything centered.

Seal the deal:

Brush the bare edges with a tiny bit of water, then crown each with a second pastry rectangle. Press down gently around the perimeter to seal, then crimp everything with a fork for that classic look and to ensure they stay shut during baking.

Score and egg wash:

Use a sharp knife to gently score the tops with a few light lines for steam to escape, then brush the whole thing with beaten egg. If you're using the sugar, sprinkle it on now while the egg is still wet.

Bake to golden perfection:

Slide them into the oven for 18 to 20 minutes until they're puffed and deeply golden. You'll know they're done when the pastry sounds crisp when you tap it.

Cool and serve:

Let them rest on the baking sheet for a few minutes before transferring to a plate. They're best enjoyed warm or at room temperature, ideally alongside a small cup of strong Cuban coffee.

Save

There's something deeply satisfying about pulling a tray of these from the oven and seeing them puffed and golden, knowing that underneath is that perfect sweet and creamy surprise. My younger cousin now asks me to make them whenever she visits, which feels like the highest compliment.

Choosing Your Guava Paste

Not all guava paste is created equal, and this matters more than you'd think. The firm brick-style guava paste works best because it holds its shape when sliced and doesn't seep into the cream cheese during baking. If you find yourself with a softer spread version, you can still use it, but you'll need to dollop it more conservatively and maybe add a tiny pinch of cornstarch to help it set up.

The Cream Cheese Factor

Softening the cream cheese beforehand seems like a small thing, but it's actually crucial. Cold cream cheese tears the pastry as you try to spread it, while room temperature cream cheese spreads like butter and keeps everything intact. If you forget to soften it ahead, cut it into small cubes and let them sit on the pastry for a minute—they'll warm up from residual heat and become spreadable.

Storage and Make-Ahead Tips

These are best eaten the day they're made, but they'll keep in an airtight container for up to two days and reheat beautifully in a 160°C oven for about five minutes. You can also assemble them completely, refrigerate them unbaked for up to four hours, then pop them straight into the oven without thawing.

• Make these ahead and freeze them unbaked for up to three weeks—just add an extra minute or two to the baking time.
• If you're doubling the recipe, arrange them in a single layer so they bake evenly and get equally puffy.
• The parchment paper is non-negotiable; it saves you the heartbreak of pastry sticking to the pan.

Save

These pastelitos are proof that the simplest recipes can deliver the most joy. Make them once and they'll become a regular thing in your kitchen.

Recipe FAQs

→ What are pastelitos?

Pastelitos are traditional Cuban pastries made with flaky puff pastry filled with various sweet fillings, most commonly guava paste and cream cheese. They're a staple in Cuban bakeries and homes, enjoyed for breakfast, snacks, or dessert.

→ Can I make pastelitos ahead of time?

Yes, you can assemble the pastelitos up to 24 hours ahead and refrigerate them unbaked. When ready to serve, bake them fresh—they may need an extra minute or two if baking from cold. They're best served warm but still delicious at room temperature.

→ What can I use instead of guava paste?

Quince paste (membrillo) makes an excellent substitute with similar texture and sweetness levels. You could also use thick apricot preserves or fig paste, though the flavor profile will change from the traditional Cuban taste.

→ Why do my pastelitos leak filling during baking?

Leakage usually happens when too much filling is used or edges aren't sealed properly. Use thin slices of guava paste and about one tablespoon of cream cheese per pastry. Ensure you press the edges firmly together and crimp well with a fork to create a tight seal.

→ Can I freeze pastelitos?

Yes, freeze unbaked pastelitos on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time. Baked pastelitos can also be frozen and reheated in a 350°F oven for 5-7 minutes.

→ What's the best way to serve pastelitos?

Warm pastelitos are absolutely divine, especially when paired with a cortadito or café con leche. The heat intensifies the guava flavor and makes the cream cheese extra creamy. They're also excellent at room temperature for picnics or potlucks.