Guava Pastelitos

If you’ve never had a warm guava pastelito fresh out of the oven, get ready for a treat that’s golden, flaky, and oozing with tropical sweetness. These pastries are like little pockets of sunshine, filled with bright guava paste and soft cream cheese, wrapped in buttery puff pastry. The contrast between the crisp layers and the gooey center is absolutely irresistible. Whether you’re having them for breakfast, an afternoon pick-me-up, or dessert, trust me, you’re going to fall in love with every bite.

Behind the Recipe

This recipe takes me back to cozy afternoons in my grandmother’s kitchen, where the scent of puff pastry baking with sweet guava filled the whole house. She’d make a tray of pastelitos just because it was Wednesday or because someone stopped by for coffee. It didn’t need to be a special occasion. The warmth, the comfort, and the simplicity made them unforgettable.

Recipe Origin or Trivia

Pastelitos de guayaba are a beloved pastry in Cuban and Latin American kitchens. Traditionally made with guava paste and puff pastry, these sweet treats are often found in panaderías across Miami and beyond. The guava plant itself is native to Central America and the Caribbean, and its sweet-tart flavor has long been used in jams, jellies, and pastries. The pairing of guava with cream cheese is a more modern twist that adds richness and balance, making it a fan favorite.

Why You’ll Love Guava Pastelitos

These pastries aren’t just beautiful, they’re practical and crave-worthy too.

Versatile: Serve them for breakfast, brunch, dessert, or a snack. They fit anywhere.

Budget-Friendly: Only a few affordable ingredients are needed, yet the result feels bakery-level.

Quick and Easy: Just a bit of assembling and baking. No special skills needed.

Customizable: You can switch up the filling or even make them savory.

Crowd-Pleasing: That flaky crust and gooey center? Total winner every time.

Make-Ahead Friendly: Assemble them and freeze for later baking.

Great for Leftovers: Reheat well and taste just as amazing the next day.

Chef’s Pro Tips for Perfect Results

Let me share a few secrets I’ve picked up along the way that make all the difference.

• Use frozen puff pastry but let it thaw just enough to handle. Too soft and it’s hard to work with.
• Slice the guava paste while it’s cold. It’s much easier than when it’s soft.
• Seal the edges of the pastelitos well with a fork so the filling doesn’t leak out.
• An egg wash gives that golden glossy finish. Don’t skip it.
• Let them cool slightly before eating. The guava gets hot and gooey.

Kitchen Tools You’ll Need

You don’t need much, just a few basics to make magic.

Baking Sheet: For crisp and even baking.

Parchment Paper: Prevents sticking and makes cleanup a breeze.

Sharp Knife or Pizza Cutter: To neatly cut the pastry.

Small Bowl and Brush: For your egg wash.

Fork: For sealing the pastry edges.

Ingredients in Guava Pastelitos

The ingredients are simple but come together in such a delicious way. Here’s what you’ll need:

1. Puff Pastry Sheets: 2 sheets, thawed. This is the buttery, flaky base of your pastelitos.
2. Guava Paste: About 8 ounces, sliced into small rectangles. It brings the sweet, tropical flavor.
3. Cream Cheese: 4 ounces, softened. Adds creaminess and balances the guava’s sweetness.
4. Egg: 1 large, beaten. This is for brushing on top to get that golden brown finish.
5. Sugar (optional): For sprinkling on top if you want a little extra sparkle and crunch.

Ingredient Substitutions

Sometimes you’ve got to work with what’s on hand. Here are a few swap ideas:

Puff Pastry: Use phyllo dough in layers with butter if you don’t have puff pastry.

Guava Paste: Strawberry or apricot preserves can work in a pinch.

Cream Cheese: Mascarpone or ricotta cheese are softer alternatives.

Egg: Use milk or cream for a lighter wash, or skip it altogether for a matte finish.

Ingredient Spotlight

Guava Paste: This dense, sweet fruit paste is made by cooking down guava fruit with sugar. It’s firm, sliceable, and perfect for baking.

Puff Pastry: A miracle of buttery layers that puff up when baked. It’s what gives pastelitos their signature flaky crunch.

Instructions for Making Guava Pastelitos

Making these is fun, fast, and rewarding. Here’s the step-by-step so you can get that golden deliciousness on your table.

1. Preheat Your Equipment:
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   Slice the guava paste into small rectangles. Cut the cream cheese into similar-sized slices.
3. Prepare Your Cooking Vessel:
   Lay one sheet of puff pastry flat on the parchment-lined baking sheet.
4. Assemble the Dish:
   Place dollops of cream cheese and guava paste evenly spaced over the pastry sheet. Leave space between each for cutting. Cover with the second sheet of puff pastry. Cut into squares. Use a fork to seal the edges.
5. Cook to Perfection:
   Brush each square with the beaten egg. Sprinkle with sugar if using. Bake for 18 to 22 minutes, or until golden brown and puffed.
6. Finishing Touches:
   Let them cool slightly before serving. You can dust with powdered sugar for a pretty touch.
7. Serve and Enjoy:
   Enjoy warm or at room temperature with coffee, tea, or as a sweet snack anytime.

Texture & Flavor Secrets

The magic of guava pastelitos lies in their contrast. The pastry is crisp, flaky, and golden, while the inside is soft, sweet, and slightly tangy. The guava brings a bold tropical punch, mellowed out by the smooth, creamy cheese. Every bite offers crunch, goo, and creaminess all in one.

Cooking Tips & Tricks

Let’s make this recipe even more foolproof.

• Bake on the middle rack for even heat circulation.
• Don’t overfill or the filling may burst out during baking.
• Cool just a bit before eating, the filling stays hot inside.
• For extra puff, chill the assembled pastelitos before baking.

What to Avoid

Here are a few mistakes to steer clear of so your pastelitos turn out just right.

• Skipping the egg wash. You’ll miss out on that beautiful golden sheen.
• Using overly thawed puff pastry. It becomes sticky and hard to manage.
• Overloading with filling. Less is more to keep everything sealed.
• Cutting unevenly. Try to keep the squares similar in size so they bake evenly.

Nutrition Facts

Servings: 8
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can absolutely prep these ahead. Assemble the pastelitos and freeze them raw on a tray. Once frozen, transfer to a bag and store for up to 2 months. Bake directly from frozen, just add 5 more minutes. Leftovers? Store in an airtight container and reheat in the oven for best texture.

How to Serve Guava Pastelitos

Serve them warm with a hot cup of café con leche or a scoop of vanilla ice cream for dessert. They also make a fantastic sweet bite on a brunch table alongside savory items.

Creative Leftover Transformations

If you have leftovers, chop them up and stir into vanilla ice cream for a pastelito sundae. Or sandwich one between pancakes for a guava-stuffed brunch twist.

Additional Tips

• Keep puff pastry chilled until you’re ready to use it.
• Use a ruler to make even cuts for neat, bakery-style squares.
• A little pinch of salt on top enhances the sweetness.

Make It a Showstopper

Present pastelitos on a platter with a light dusting of powdered sugar and a few fresh mint leaves. Add a small dish of guava dipping sauce or drizzle some glaze across the tops for extra wow.

Variations to Try

• Pineapple Pastelitos: Swap guava for pineapple preserves.
• Nutella Version: Use chocolate hazelnut spread with banana slices.
• Savory Spin: Fill with cheese and sautéed onions.
• Tropical Cream Cheese: Mix passionfruit puree into the cream cheese.
• Mini Versions: Make bite-sized pastelitos for parties.

FAQ’s

Q1: Can I use homemade puff pastry?

A1: Yes, though store-bought is easier and works just as well for this recipe.

Q2: Where do I find guava paste?

A2: Check the Latin section of your grocery store or international markets.

Q3: Can I skip the cream cheese?

A3: You can, but it helps balance the sweetness and adds creaminess.

Q4: Do these taste good cold?

A4: They’re best warm, but still tasty at room temp.

Q5: Can I freeze them after baking?

A5: Yes, cool them completely first. Reheat in the oven for crispiness.

Q6: Is guava paste the same as guava jelly?

A6: Not quite. Paste is thicker and holds shape better in baking.

Q7: How long do they keep?

A7: Up to 3 days at room temp, or a week in the fridge.

Q8: Can I add cinnamon?

A8: Absolutely. A little sprinkle adds warmth and depth.

Q9: What if my filling leaks?

A9: Try sealing tighter with a fork and don’t overfill.

Q10: Can I use a different fruit?

A10: Sure! Mango, fig, or even apple jam work well.

Conclusion

Guava pastelitos are simple, soulful, and totally addictive. Whether you’re craving something sweet with your morning coffee or looking for a dessert that’s both nostalgic and crowd-pleasing, these pastries hit the spot. So go ahead and bake a batch. One bite and you’ll see why this treat is worth every minute.

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