Save My abuela used to make these pastelitos every Sunday morning, and the smell of buttery pastry hitting the oven heat was my signal to abandon whatever I was doing and drift toward the kitchen. One afternoon, I asked her to teach me, expecting some ancient family secret, but she just laughed and handed me a thawed package of puff pastry like it was the most obvious thing in the world. That's when I understood: the magic wasn't in complexity, it was in the contrast of flaky, golden layers meeting that unexpected sweetness of guava and the tang of cream cheese. These little rectangles became my answer to every occasion that needed both elegance and ease.
I made these for my neighbor last month when she brought over soup while I was recovering from a minor surgery, and she came back three days later specifically asking for the recipe. We ended up making a batch together in my kitchen, and she kept marveling at how the edges crimp so satisfyingly with just a fork. It turned into one of those unexpected kitchen moments where someone who came as a helper left as a friend who knew how to make pastelitos.
Ingredients
- Puff pastry sheets (1 package, about 400 g), thawed: Let these sit on the counter for 15 minutes before unfolding, or they'll crack and resist you. They're doing the heavy lifting here, so treat them gently.
- Guava paste (150 g), cut into thin slices: This is the sweet soul of the pastelito, and a thin slice is all you need because it concentrates flavor beautifully when heat hits it.
- Cream cheese (100 g), softened: The softness matters more than you'd think; it spreads without tearing the delicate pastry and creates pockets of tang that balance the guava.
- Egg (1), beaten: This wash transforms everything into burnished gold, signaling doneness before you even taste it.
- Granulated sugar (1 tbsp), optional: A light sparkle on top catches the light and adds a subtle crunch that makes people pause mid-bite.
Instructions
- Heat your oven and prepare the stage:
- Set the oven to 200°C (400°F) and line your baking sheet with parchment paper. This prevents sticking and means no scrubbing later.
- Roll and cut with confidence:
- Unfold your thawed pastry on a lightly floured surface and cut each sheet into 8 equal rectangles, giving you 16 pieces total. Work gently; rough handling deflates the delicate layers you're counting on.
- Layer your filling:
- Place 8 rectangles on your prepared baking sheet, then top each with a thin slice of guava paste and about a tablespoon of softened cream cheese, leaving a clear border around all edges. This border is your seal, so don't skimp on the space.
- Seal and crimp:
- Brush the bare edges with a bit of water, then top each with another pastry rectangle and press down gently. Run a fork around the perimeter to crimp and seal, which both looks intentional and ensures nothing leaks during baking.
- Score for steam:
- Use a sharp knife to make gentle, shallow scores across the top of each pastelito. This lets steam escape and prevents the tops from puffing unevenly.
- Finish and bake:
- Brush the entire surface with beaten egg, then sprinkle with sugar if you're using it. Slide into the oven for 18 to 20 minutes, watching until they're deeply golden and puffed like little pillows.
- Cool before serving:
- Let them rest on the baking sheet for a few minutes to set, then transfer to a plate. They're delicious warm, at room temperature, or even slightly cooled.
Save There was an evening when my daughter brought home her new boyfriend, and I found myself stress-baking these pastelitos at 10 PM instead of sleeping. Somewhere between crimping the third batch and watching them golden in the oven, my nervousness dissolved. He ate four of them and asked for the recipe, which felt like passing a test I didn't know I was taking.
The Guava and Cream Cheese Balance
What makes these pastelitos sing is the conversation between sweet and tart, and that conversation only works when both ingredients get equal respect. The guava brings this intense, almost floral sweetness that could easily overwhelm, but the cream cheese whispers back with just enough tang and richness to keep things interesting. It's not about one flavor winning; it's about them dancing together, and that balance is what keeps people reaching for another one.
Variations That Still Taste Like Home
Once you master the basic technique, these pastelitos become a canvas for gentle experimentation. I've swapped in quince paste on afternoons when guava wasn't available, and honestly, the earthier notes felt equally right, just different. Some people use dulce de leche instead of guava, which makes them richer and more dessert-like, while others cut the cream cheese with a touch of cinnamon for warmth.
Serving and Storage
These are best eaten fresh from the oven when the pastry still has that impossibly crispy snap, but they also keep beautifully for a day or two in an airtight container, and reheating them in a 160°C oven for five minutes brings back most of that magic. They travel well too, which makes them ideal for bringing to someone's house or packing for a picnic where you want to seem effortlessly impressive.
- Serve alongside strong Cuban coffee or cold milk to balance the sweetness.
- If you're making ahead, assemble everything but don't bake until a few hours before serving.
- Leftover pastelitos can be frozen before baking and popped straight into the oven whenever you need them.
Save These pastelitos have become my answer to so many moments, from unexpected guests to days when I want something that tastes like celebration but doesn't require hours of fuss. Once you make them once, you'll understand why my abuela smiled when she handed me that package of puff pastry.
Kitchen Questions
- → What is guava paste?
Guava paste (called pasta de guayaba) is a thick, sweet preserve made from cooked guava fruit and sugar. It has a dense, firm texture similar to fruit leather and a deep reddish-pink color. You'll find it in Latin grocery stores, international aisles, or online. If unavailable, quince paste or thick membrillo makes an excellent substitute with similar texture and sweetness.
- → Can I make pastelitos ahead of time?
Yes, you can assemble the pastries up to 24 hours in advance and refrigerate them on the baking sheet, covered tightly. When ready to bake, let them sit at room temperature for 15 minutes, then apply the egg wash and bake. They're best served fresh but can be reheated in a 180°C oven for 5-7 minutes to restore crispiness.
- → Why do my pastelitos leak filling during baking?
Filling leakage usually occurs from overfilling or improper sealing. Use no more than 1 tablespoon each of guava and cream cheese, leaving at least a 1cm border around edges. Ensure the water-brushed edges are pressed firmly together, and crimp thoroughly with a fork. The small steam vents scored on top also help prevent bursting.
- → What's the best way to thaw puff pastry?
Thaw frozen puff pastry in the refrigerator overnight for best results. This gradual thawing keeps the butter layers intact, ensuring proper puffing. If short on time, you can thaw at room temperature for 30-40 minutes, but work quickly once it's pliable. Never microwave thaw, as this melts the butter layers and ruins the pastry's ability to rise.
- → Can I freeze unbaked pastelitos?
Absolutely! Assemble the pastries on a baking sheet and freeze until solid (about 2 hours), then transfer to an airtight container or freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes to the baking time. No need to thaw first, though you may want to skip the egg wash until just before baking.
- → What pairs well with pastelitos?
These pastries shine alongside a café cubano or cortadito—the strong, sweet coffee perfectly cuts through the rich pastry. For breakfast, serve with fresh fruit or yogurt. At dessert time, a scoop of vanilla ice cream or dollop of crème fraîche complements the guava sweetness. They're also delightful with a glass of milk or hot chocolate.