Guava and Cream Cheese Pastelitos

The smell of guava baking always pulls me back to my abuelas kitchen in Miami, where her tiny oven worked overtime every weekend. Those pastelitos would emerge golden and steaming, filling the whole house with this tropical warmth that felt like home. I remember standing on a chair to watch her crimp the edges with a fork, her hands moving so fast while she chatted about everything and nothing. Now whenever I bake these, my apartment smells exactly like her kitchen did, and for a moment Im eight years old again, waiting for that first burn your tongue bite.

Last winter my neighbor Elena knocked on my door because she smelled them baking through our thin apartment walls. We ended up eating warm pastelitos on her balcony while watching snow fall, both of us laughing about how such a tropical dessert felt perfect in freezing weather. Now she texts me whenever she catches that guava aroma wafting through the vents. Its become our thing, these little squares of pastry that somehow bring people together.

Ingredients

• Puff pastry sheets: Thaw these completely but keep them cold, otherwise they wont puff up properly and youll miss out on those gorgeous flaky layers
• Guava paste: Cut this into thin slices while its firm, making it easier to spread evenly across the pastry without overwhelming the delicate balance
• Cream cheese: Let this soften to room temperature so it spreads smoothly instead of tearing the pastry dough
• Egg wash: One beaten egg gives these that professional bakery shine and helps the sugar stick if you decide to use it
• Granulated sugar: Totally optional but adds this lovely crunch and extra sparkle that makes them look like they came from a Cuban bakery

Instructions

Get your oven ready:

Preheat to 200°C and line a baking sheet with parchment paper, because scrubbing baked-on guava paste is nobody's idea of fun.

Prep the pastry:

Roll out those puff pastry sheets on a floured surface and cut each into eight equal rectangles, so you end up with sixteen total pieces ready for filling.

Layer the fillings:

Place half your rectangles on the baking sheet, then top each with a thin slice of guava and about one tablespoon of cream cheese, keeping the edges clean.

Seal them tight:

Brush the edges with water, cover with another rectangle, press firmly to seal, and use a fork to crimp the edges like a pro.

Score and shine:

Gently cut small slits in the tops for steam to escape, brush with beaten egg, and sprinkle with sugar if you want that extra crunch.

Bake to golden perfection:

Slide them into the oven for 18 to 20 minutes until theyre puffed and golden, then let them cool slightly because molten guava is no joke.

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My daughter helped me make these last Sunday, and she crimped the edges with such concentration, like each pastry was a tiny masterpiece. When they came out of the oven, she grabbed one, burned her fingers anyway, and said, Mom, this tastes like happiness. Now she asks to make them every weekend, and honestly, thats a tradition I can get behind.

Making These Your Own

Sometimes I add a tiny pinch of salt to the cream cheese filling because salt makes everything taste more like itself, including guava. My cousin mixes cream cheese with a little powdered sugar first for a sweeter filling, but I prefer the tang against all that sweet guava jam. Do what feels right for your taste buds.

Pairing Ideas

A hot Cuban coffee cuts through the richness perfectly, but honestly, these are fantastic with any strong coffee or even tea. My sister swears by serving them with vanilla ice cream for dessert, which sounds excessive until you try it and realize shes absolutely right about the hot cold thing happening.

Storage And Reheating

If you somehow have leftovers, store them in an airtight container at room temperature for up to two days. When you reheat them, pop them in a 180°C oven for about 5 minutes to bring back that crisp texture. The microwave will make them sad and soggy, so definitely avoid that.

• Freeze unbaked pastelitos on the baking sheet before transferring to a bag
• Bake frozen ones straight from the freezer, just add 3 to 4 minutes
• Never store them in the fridge unless you want chewy, sad pastries

Save

Theres something so special about sharing food that carries this much warmth and history in every bite. Hope these pastelitos bring as much joy to your kitchen as theyve brought to mine over the years.

Questions & Answers

→ Can I make pastelitos ahead of time?

Yes, you can assemble the pastries ahead of time and refrigerate them for up to 24 hours before baking. Brush with egg wash just before baking. You can also freeze unbaked pastries for up to 3 months and bake them straight from the freezer, adding a few extra minutes to the baking time.

→ What can I use instead of guava paste?

Quince paste makes an excellent substitute for guava paste and provides a similar texture and tartness. You could also use fig jam, apricot preserves, or membrillo. Keep in mind that jams will be softer than paste, so use slightly less to avoid overflowing during baking.

→ Why do my pastelitos leak filling during baking?

Filling leakage typically happens when too much filling is used or the edges aren't sealed properly. Use about 1 tablespoon of cream cheese and a thin slice of guava paste per pastry. Ensure you leave a clean border around the edges, press firmly to seal, and crimp with a fork. Make small slits in the top to allow steam to escape.

→ Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry will yield excellent results, though it requires significantly more time and effort. If making your own, ensure it's well-chilled before rolling and cutting. The baking time and temperature should remain the same, but watch closely as homemade pastry may brown faster.

→ 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 refresh their flakiness, reheat in a 180°C (350°F) oven for 5-7 minutes. Avoid microwaving as this will make them soggy.

→ Can I make these savory instead of sweet?

Yes! Replace the guava paste with savory fillings like seasoned ground beef (picadillo), ham and cheese, or spinach and feta. Omit the sugar sprinkling on top. The baking method remains the same, though savory fillings may require slightly different sealing techniques depending on their moisture content.