Pin It My tía pulled a tray of these from her oven on a Saturday morning, and the kitchen filled with this smell I couldn't quite place—sweet but not cloying, with butter underneath it all. She'd been making guava and cream cheese pastelitos since before I was born, these little golden rectangles that somehow managed to be both crispy and tender at the same time. The first bite cracked under my teeth, and suddenly there was warm guava paste and this cool, slightly tangy cream cheese melting into it. I asked for the recipe that day, thinking it would be complicated, but she just laughed and handed me the ingredients she kept in her pantry. Turns out, the magic was simpler than I expected.
I made these for a potluck once and brought them still warm in a covered container, worried they'd get soggy. A friend bit into one and just closed her eyes for a second, and then immediately reached for another. By the end of the night, the container was empty and three people asked for the recipe. That moment taught me something about food—it's not always about being impressive or difficult, sometimes it's just about doing something simple with real care and letting people taste that.
Ingredients
- Puff pastry sheets (about 400 g, thawed): This is your foundation, and thawing it properly matters more than you'd think—cold pastry won't puff as dramatically, so give it time on the counter.
- Guava paste (150 g, sliced thin): The heart of the filling, and using paste rather than fresh fruit keeps everything stable and intensely flavored; look for it in the Latin foods aisle.
- Cream cheese (100 g, softened): Softened is key here because you need it to spread easily without tearing the delicate pastry underneath.
- Egg (1, beaten): This becomes your egg wash, creating that glossy golden finish that makes them look bakery-worthy.
- Granulated sugar (1 tbsp, optional): A light sprinkle adds a subtle crunch and catches light beautifully, but it's entirely up to your mood.
Instructions
- Heat your oven and prepare the stage:
- Preheat to 200°C (400°F) and line your baking sheet with parchment paper—this prevents sticking and makes cleanup feel less like punishment.
- Roll and cut the pastry:
- Lay the thawed puff pastry on a lightly floured surface and cut each sheet into 8 equal rectangles, aiming for about 8 pieces per sheet so you have 16 total rectangles to work with.
- Arrange the bases:
- Place half your rectangles directly on the prepared baking sheet, leaving a little room between them for air to circulate.
- Fill with intention:
- On each base rectangle, add one thin slice of guava paste and about a tablespoon of softened cream cheese, stopping about a half-inch from the edges so the seal doesn't leak.
- Seal the layers:
- Brush those edges lightly with water, then top each with a second rectangle of pastry and press down gently, using a fork to crimp the edges all the way around for both decoration and to ensure they stay sealed.
- Score and prepare for baking:
- Make a few gentle diagonal scores across the top with a knife—these let steam escape and signal that these are made with care, not just rushed together.
- The golden touch:
- Brush the entire top with beaten egg, and if you're feeling it, sprinkle that sugar over everything for a subtle sparkle.
- Bake until they call to you:
- Slide them in for 18 to 20 minutes until they're puffed and deep golden brown, which is the moment you'll know they're ready.
- The hardest part—waiting:
- Let them cool just slightly on the pan before moving them, as they firm up slightly and hold their shape better when you transfer them.
Pin It There's something quietly proud about pulling a batch of these from your own oven and setting them on a plate for people you care about. You're not just serving pastries; you're sharing a piece of someone else's tradition, made real in your own kitchen. That matters more than the recipe itself.
The Guava and Cream Cheese Balance
The magic of these pastelitos lives in how the sweet guava plays against the slight tang of cream cheese—they're meant to complete each other. If you use too much of either filling, you lose that conversation, so the proportions here aren't suggestions, they're the actual secret. Some people worry that guava paste will be too sweet or cream cheese too plain, but together they become something neither one is alone, and that's worth respecting.
Timing and Temperature Matter
I've made these at different oven temperatures and learned that 200°C is the exact sweet spot—hot enough to puff the pastry dramatically but not so hot that the filling explodes before the pastry catches up. If your oven runs cool or hot, you might need to adjust by a minute or two, so watching them the first time is smarter than setting a timer and walking away. The visual cue is when they're deep golden and you can see them puff, not just the clock.
Serving and Storage
These are best eaten warm or at room temperature, but they're honestly good either way, which is why I make them ahead sometimes and just let them sit on a plate under a cloth. They'll keep in an airtight container for about two days, though they're never around that long in my house. If you want to reheat them, a quick 5-minute stint in a 160°C oven brings back that crispness without drying them out.
- Serve them with Cuban coffee, regular coffee, or even cold milk—any of those work beautifully.
- You can make these the night before and bake them fresh in the morning if you're thinking ahead.
- If guava paste isn't available where you are, quince paste works as a perfect substitute and honestly tastes just as good.
Pin It Making these reminds me that some recipes are gifts passed down not because they're complicated, but because they're worth sharing again and again. These pastelitos have done that for my family, and now they can do it for you.
Recipe Questions & Answers
- → What are pastelitos?
Pastelitos are traditional Cuban pastries made with puff pastry and various fillings. The most popular combination pairs sweet guava paste with cream cheese, creating a perfect balance of tropical sweetness and creamy richness in every bite.
- → Can I make these ahead of time?
Yes, you can assemble the pastelitos ahead and refrigerate them before baking. Place them on the baking sheet, cover tightly, and refrigerate for up to 24 hours. Brush with egg wash just before baking.
- → What can I use instead of guava paste?
Quince paste (membrillo) is the closest substitute and works beautifully. You can also use fig paste, thick apricot preserves, or even pineapple preserves for a different tropical twist.
- → Why do my pastelitos leak filling?
To prevent leaking, ensure you seal the edges well with water and press firmly. Don't overfill the pastries, and make sure your guava paste slices are thin. Crimping with a fork helps create a tight seal.
- → How should I store leftover pastelitos?
Store cooled pastelitos in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- → Can I use homemade puff pastry?
Absolutely! Homemade puff pastry will yield excellent results. Just ensure it's rolled thinly and kept cold throughout the process. If making your own, you'll need about 400g of pastry dough.