Guava and Cream Cheese Pastelitos (Printable Version)

Flaky golden pastries filled with sweet guava paste and creamy cheese, classic Cuban treats perfect for breakfast or dessert.

# What You 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 puff pastry sheets on a lightly floured surface. Cut each sheet into 8 equal rectangles, yielding 16 total pieces.
03 - Place 8 pastry rectangles on the prepared baking sheet.
04 - On each rectangle, place a thin slice of guava paste and approximately 1 tablespoon of softened cream cheese, leaving a clear border around all edges.
05 - Brush the edges with water. Top each filled rectangle with another pastry rectangle and press the edges firmly to seal.
06 - Use a fork to crimp the sealed edges. Gently score the tops with a sharp knife to allow steam to escape during baking.
07 - Brush the tops with beaten egg. Sprinkle with sugar if desired.
08 - Bake for 18 to 20 minutes until golden brown and puffed.
09 - Remove from oven and allow to cool slightly before serving.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can have something restaurant-quality without spending your whole afternoon in the kitchen.
  • The contrast between flaky pastry and that creamy-sweet filling is honestly addictive, and guests always ask how you made them look so professional.
02 -
  • Don't overstuff these pastries, or the filling will leak out during baking and make a mess on your sheet—I learned to respect the modest spoonful.
  • The egg wash is what gives them that bakery-quality shine, so don't skip it or rush it; brush every surface you can reach.
03 -
  • Room temperature cream cheese spreads without resistance and won't tear delicate pastry, so plan ahead by taking it out 30 minutes before you start.
  • If your puff pastry tears during rolling, don't panic—just press the pieces back together gently or patch it with a scrap of pastry and a tiny dab of water; no one will ever know.
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