Pastelitos de Guayaba

Overview

Pastelitos de Guayaba are flaky, golden pastries cherished across Cuba, Puerto Rico, and Miami bakeries, celebrated for the balance of buttery layers and the tropical tang of guava paste. In many modern versions, a silky layer of cream cheese is added to accent the brightness of the guava paste, and the lamination comes ready-made thanks to convenient frozen puff pastry sheets. A simple brush of beaten egg gives shine, and a finishing sprinkle of granulated sugar provides a delicate crackle. This recipe captures bakery-style results with minimal effort, perfect for breakfast, merienda, or dessert.

Ingredients

• 2 sheets frozen puff pastry sheets, thawed but cold
• 8–10 oz guava paste, cut into slim rectangles
• 4–6 oz cream cheese, cold and cut into thin strips (optional but classic)
• 1 large egg, beaten for wash
• 1–2 tbsp granulated sugar, for sprinkling

Step-by-Step Preparation

Prepare and Plan

1. Heat the oven to 400°F and line a baking sheet with parchment. If your kitchen is warm, keep the puff pastry sheets in the refrigerator until needed so the layers stay cold.
2. Cut the guava paste into slim bars about 3 x ½ x ¼ inches. Slice the optional cream cheese into similar pieces.
3. Beat the egg in a small bowl to make an easy wash.

Assemble the Pastries

1. Gently unfold one sheet of cold puff pastry sheets on parchment. With a sharp knife, trim edges for clean lines, then cut into 8 equal rectangles. Repeat with the second sheet of puff pastry sheets so you have tops and bottoms.
2. Arrange the bottom rectangles on the lined sheet, leaving space between them. Place one or two pieces of guava paste in the center of each. If using, add a strip of cream cheese directly on top of the guava paste.
3. Lightly brush the edges of each bottom pastry with the beaten egg. Cap with a matching top rectangle of puff pastry sheets, pressing around the filling to remove air. Seal by pressing the edges with a fork.
4. Brush the surface with more beaten egg and sprinkle a little granulated sugar for sheen and crunch. Chill the tray for about 10 minutes to keep the shape sharp.

Bake

1. Bake until puffed and deep golden, about 18–22 minutes. The guava paste should be molten and the puff pastry sheets fully layered and crisp.
2. Cool on the sheet for 10 minutes before serving; the hot guava paste can burn if eaten immediately.

Tips, Variations, and Serving

• For clean cuts, keep the guava paste cold and use a hot, dry knife.
• Don’t overfill: too much guava paste or cream cheese can cause leaks; aim for a neat, even layer.
• If you prefer extra shine, add a second light brush of beaten egg halfway through baking.
• Serve warm with café con leche; the tangy guava paste and creamy cream cheese complement the flaky puff pastry sheets beautifully.

Storage and Reheating

Pastelitos are best the day they’re baked. Store leftovers airtight at room temperature for a day. Re-crisp in a 350°F oven for 5–8 minutes. Avoid microwaving, which softens the delicate layers of the puff pastry sheets. If freezing unbaked, assemble up to the egg-brush step without the final sprinkle of granulated sugar, freeze on a tray until firm, then store in a bag. Bake from frozen, adding about 3–5 minutes, and finish with a fresh brush of beaten egg and a dusting of granulated sugar before baking.

Why It Works

Using store-bought laminated puff pastry sheets guarantees tall, flaky layers with minimal effort. The concentrated fruit intensity of guava paste stands up to the rich pastry, while cool, tangy cream cheese adds a creamy counterpoint. A quick brush of beaten egg promotes browning and sheen, and a touch of granulated sugar adds crackle and a hint of caramel on top.