Guava and Cream Cheese Pastelitos

The aroma of guava and warm pastry immediately transports me back to my abuela's kitchen in Miami, where Sunday mornings meant pastelitos fresh from the oven and cafécito brewing on the stove. I've spent years trying to recreate that perfect balance of flaky layers and gooey sweet filling in my own tiny apartment kitchen, burning through countless batches of puff pastry before finally understanding the secrets to getting them just right. The moment these emerge from the oven, golden and puffed, I'm instantly eight years old again, waiting impatiently at the kitchen counter.

Last fall, I made a double batch for my roommate's birthday brunch, and I'll never forget the way everyone fell silent as they bit into that first warm pastry, the sound of the flaky crust shattering giving way to sighs of pure delight. Someone actually asked if I'd spent all morning making them from scratch, and I just winked and kept refilling the platter until every last crumb had vanished.

Ingredients

• Puff pastry sheets: Thaw these completely but keep them cold, working quickly to prevent the butter from melting and ruining those precious flaky layers
• Guava paste: Cutting this into thin slices while it's still firm makes all the difference in getting even distribution without overpowering the cheese
• Cream cheese: Let this soften at room temperature so it spreads easily and blends beautifully with the guava as it bakes
• Egg wash: This simple step creates that gorgeous golden shine and helps the sugar stick for that bakery style finish

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper, because nothing ruins pastelitos faster than sticking to the pan after all that work

Prepare the pastry:

Roll out your puff pastry on a lightly floured surface and cut each sheet into 8 equal rectangles, keeping everything as cold as possible while you work

Layer the filling:

Place half your rectangles on the prepared baking sheet, then top each with a thin slice of guava paste and about a tablespoon of softened cream cheese, leaving a clean border around the edges

Seal the pastries:

Brush the edges with water, cover with another rectangle, press firmly to seal, then use a fork to crimp the edges and score the tops lightly so steam can escape

Add the finishing touches:

Brush the tops with beaten egg and sprinkle with sugar if you want that extra sparkle and crunch

Bake to perfection:

Bake for 18 to 20 minutes until deeply golden and puffed, then let them cool slightly on the pan before serving warm

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These pastelitos have become my go to whenever I need to feel connected to home, whether I'm celebrating something big or just need a little comfort on a rainy Tuesday. There's something almost magical about how such simple ingredients can transport you across time and distance with just one bite.

Making Them Your Own

I've discovered that swapping the guava for quince paste creates an equally delicious variation, and sometimes I'll add a tiny pinch of sea salt on top to really make the sweet and salty flavors pop.

Serving Suggestions

These are absolutely perfect with a strong Cuban coffee, but I've also served them alongside vanilla ice cream for dessert and watched people's eyes light up at the combination of warm pastry and cold cream.

Storage and Reheating

While they're definitely best fresh from the oven, I've learned that you can store them in an airtight container for up to two days and they'll still taste pretty wonderful. To reheat, pop them in a 350°F oven for about 5 minutes to restore that crisp exterior.

• Never reheat in the microwave or you'll lose all the beautiful flakiness
• Freeze unbaked pastelitos on a tray before transferring to a bag for make ahead convenience
• Add a couple extra minutes to the baking time if baking from frozen

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Whether you're making these for a special occasion or just because you deserve something sweet, I hope these pastelitos bring as much joy to your kitchen as they've brought to mine over the years.

FAQs About This Recipe

→ What are pastelitos?

Pastelitos are traditional Cuban pastries made with puff pastry and various fillings. The most popular combination features guava paste and cream cheese, creating a sweet and creamy treat that's beloved in Cuban cuisine and commonly found in Cuban bakeries.

→ Can I make these ahead of time?

Yes, you can assemble the pastelitos ahead of time and refrigerate them before baking. Place them on a parchment-lined baking sheet, cover tightly, and refrigerate for up to 24 hours. Brush with egg wash just before baking. You can also freeze unbaked pastelitos for up to 3 months.

→ What can I use instead of guava paste?

Quince paste (membrillo) makes an excellent substitute for guava paste with a similar texture and flavor profile. Other alternatives include fig paste, apricot preserves, or even dulce de leche for a different but delicious variation on these classic Cuban pastries.

→ Why do I need to score the tops?

Scoring the tops of the pastries allows steam to escape during baking, which prevents the pastelitos from puffing up too much or bursting at the seams. This technique ensures even cooking and helps maintain the flaky layers of the puff pastry while keeping the filling contained.

→ How do I store leftover pastelitos?

Store cooled pastelitos in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To recrisp, warm them in a 180°C oven for 5-7 minutes. They can also be frozen for up to 3 months and reheated directly from frozen.

→ Can I use homemade puff pastry?

Absolutely! While store-bought puff pastry is convenient and works perfectly, homemade puff pastry will yield exceptional results. Just ensure your dough is rolled to an even thickness and kept cold throughout the process. The resting and chilling times are crucial for developing those signature flaky layers.