Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)
Do you remember the first time you tried a pastelito? I don’t. I’m sure I was a toddler though since I was born in a Cuban family…and I’m sure I loved it!
Do you have a favorite pastry or turnover? I like Cuban beef pastries and Cuban cream cheese pastries but, to this day, pastelitos de guayaba are my favorite pastry (and my favorite recipes made with guava!).
Picture flaky crust filled with smooth, fruity guava and creamy, thick cream cheese. You don’t even need the cheese! YUM.
It’s the most iconic part of a Cuban breakfast! (Aside from ham croquetas, of course.)
I had never made pastelitos at home until I saw Marta Darby’s recipe (see the background story below!). I’m very fortunate to live in Miami where Cuban pastries are as abundant as the Cubans that live here.
There’s a Cuban bakery on literally every corner! You want croquetas, Cuban bread, or pastelitos? Just drive a block and find a bakery hidden in a corner. Sometimes the temptation is real, my friends.
Making these pastelitos de guayaba y queso was beyond easy (which is also dangerous).
Just 4 ingredients using puff pastry sheets, guava paste, cream cheese, and a whisked egg to seal the deal.
Recommended For This Recipe
Baking Sheets
Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for these pastries!
How To Make Pastelitos de Guayaba y Queso
- First things first, you have to thaw the puff pastry for at least 20 minutes. Preheat the oven to 400ºF and line a cookie sheet with parchment paper.
- Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet.
- Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you’ll have 18 slices total on the entire package). Add cream cheese over guava paste slices (optional). Personally, I love guava pastelitos without the cream cheese but you do you!
- Unfold the second pastry sheet and place it over the other one that now has the guava paste slices. Cut into 9 squares and score the tops of each one. No need to divide the squares. Leave everything intact.
- Brush the egg wash on each one to get that flaky crust. Bake for 25 minutes or until golden brown. That’s all folks!
Need more guava recipes in your life? I get it. That’s why I compiled 20 Easy Guava Recipes You Need To Make Right Away!
The first time I posted this recipe, my friends asked for a care package.
Funny, they can all get these ANYWHERE here in Miami but for some reason, nothing beats “homemade”.
I hope you make these and you LOVE them as much as I do!
Pastelitos de Guayaba + Queso (Guava Cheese Pastries!)
Ingredients
- 1 package puff pastry sheets, (I used Pepperidge Farm)
- 1 package guava paste, (I like the Conchita brand)
- 1 package cream cheese**, optional
- 1 egg**, whisked
Instructions
- Preheat oven to 400ºF. Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
- Cut guava into thin slices. If using cream cheese, cut the block into slices too. Unfold one of the pastry sheets and place it on the cookie sheet.
- Place 6 slices of guava per pastry sheet fold about 1-2 inches apart (you'll have 18 slices total on the entire package – from BOTH pastry sheets). Add cream cheese over guava paste slices (optional).
- Unfold the second pastry sheet and place it over the other one that now has the guava paste slices.
- Cut into 9 squares and score the tops of each one. No need to divide the squares. Leave everything intact. Brush egg wash on each one to get that flaky crust.
- Bake for 25 minutes or until golden brown. Serve immediately and enjoy!
Video
Notes
Originally posted in October 2016. Updated photos + recipe in January 2019.
The Background Story
I was on the phone with my friend, JennyLee, talking about blog stuff and food. Story of my life. It was a typical day for me. Working, reading, posting. JennyLee suggests, “You should tag Marta Darby on the Maria cookie truffles pic.”
“omg no, she’s like famous lol” I said. Little ol’ me tagging Marta Darby, author of the My Big, Fat, Cuban family blog. Yeah right. She probably wouldn’t even care about this. Naturally, I ignored my brain and did it anyway. To my surprise, not only did she like AND comment on the photo, she reposted it too! Suddenly my analytics were going crazy and I realized it was because she had ALSO shared the Maria cookie truffles recipe on her Facebook page! I died.
This OG blogger was reposting and loving MY posts. Mine. Little ol’ me!? Oh yeah! Watch out, JLo! Not only has she brought us some awesomely relatable content about growing up in a Cuban family which I completely understand and empathize with, she’s been incredibly supportive of me and this blog. For that, I will forever be grateful. *heart emoji*
To celebrate this “milestone”, it’s only natural that I make pastelitos de guayaba using the quick and easy method she showed us on her blog. Try not to dance to the music on the video. Betcha can’t! A BIG congrats to My Big, Fat, Cuban Family on over 10 years of blog awesomeness!
So easy and pretty close to perfectly authentic! I sprinkled some corse sanding sugar to the egg wash before baking for the Calle Ocho experience. Thanks for giving me a taste of home with a recipe even a gringa can’t mess up!
Haha! The Calle Ocho experience is chef’s kiss!
I couldn’t believe how easy these were! My husband’s grandmother used to buy them at Publix in Tampa and freeze them, so she would always have some on hand for us when we visited. The challenge I’ve had with these is that they rise more along the edges than in the middle, I finally learned to separate them squares from each other so they rise evenly. But even when they’re lopsided, they are always delicious!
Super easy recipe! My household loved it. Thank you for sharing.
So happy you enjoyed it, Rhonda!
Hi, the photo shows 9 per pastry sheet, 3 per fold, but the instructions say 18 per sheet, 6 per fold. The nutritional information appears to be for 9. Help, and thank you.
Right, it’s 18 squares total from the entire package. 2 squares are needed for every pastry – the top square and the bottom square. If there are 9 pastries total with 2 squares required for each, that equals 18 squares total from both pastry sheets. Hope that helps!
My grandmother used to make this when I was very little, she would put powdered sugar on top of the pastry and serve them warm. At that time she made the pastry from scratch, but I find the store bought puff pastry to be much more convenient. Thank you for sharing this recipe, it definitely brings back my childhood memories.
Have you prepared this ahead and refrigerated but not baked yet so you can put in oven when ready to bake so that it is served warm ?
No, I would recommend you bake them and then slightly heat them up when you’re ready to serve. Just be careful because the guava paste may burn your mouth. Enjoy!
Made these for an afternoon treat because my husband is obsessed with guava everything—they were so good and so easy to make too!
We will definitely keep the ingredients on hand so we can make these again and again!
These were so easy to make, and so delicious. Not too sweet, but sweet enough to satisfy dessert cravings!
Delicious and so easy to make. I watched Martas’ video step by step instructions. I keep guava paste, cream cheese and puff pastry on hand to create them in an instant for family and share with friends. Love your recipes and appreciate your Cuban hospitality…looking forward to moving back to Florida.
Love the pastelitos de Guayaba
I have 2 huge pink guava trees here in Camarillo and I make big pots of guava paste every year ! Gracias para esta receta💝
Jealous of your guava trees. 😍 Happy you loved the recipe!
Love these! Had them the first time in Mexico then in Miami. I live in Virginia so not a lot of Cuban options here unless I make them. Thank you!
Hola Jamie:
I made these pastelitos and the came out great! I am not an accomplished cook, but I am starting to enjoy it.
My Mom used to make fried chickpeas with chorizo and off course in a sofrito. Would you happen to have a recipe? I need help with the ingridients and the process.
Regards,
Humberto Suarez
Hi! Not sure what that chickpea with chorizo recipe is… is it a stew?
Jamie, I have done this recipes I can’t even tell you how many times and I just realized today when I went to make it again that it is you! It’s Veronika. Hope all is well. Love this simple recipe. I have made it for home, for work, and family parties. I hope to see you soon girl! Love your site:)
Yes! I love and Miss these so Much! I can’t wait to make them. Only problem there isn’t any pastry dough around here! In Midwest. I Miss Miami! Especially the Food!
I will find a way to improvise. I have to for my empanadas, I make the dough too. Oh now I have to order some Guava! Yum I’m so excited! Thank you for sharing this Inspiration. I Miss that Cuban Food!
Simple and delicious now I’m spoiled and don’t like to buy them.
I’m so happy I found this recipe! It looks so easy too. I don’t know why I thought it would require a lot more effort. I used to occasionally travel down to FL and could find these in any cafe. I LOVE them as a treat for breakfast. I’ve not been able to travel since traveling for work, or anywhere, really, has changed. I looked for a place here in AZ that might make them and haven’t found anywhere. I ALMOST ordered some frozen-bake-at-home ones for $$$$. I am glad I didn’t I am making these this weekend and cannot wait to have one (or two) on the patio with a strong cup of coffee con leche. Thanks!!
You’re gonna LOVE it! Please come back and let me know how it turns out for you! :)
Thank you Jamie! Like you, i can’t remember when I first tasted pastelitos de Guayaba. They’ve just always been a treat.. long story short. I live in Florida but it’s so hard these days to find a bakery that makes them fresh and without all the added sugar, glaze, etc. Toppings. So I thought let me look for a recipe rather than trying to find yet another bakery to try. Never in a million years would it have occurred to me that these were so simple to make. Hope to wow the family with this recipe and say goodbye to hunting for a bakery that Does them justice. Thank you so much! So glad to have found your blog!
That makes me so happy, Gigi! Hope you and your family enjoy them! :)
I made these with my twin grand daughters. They turned out flaky and tasty.. The girls said they look professional.
Amazing!! So happy to hear that!!
Just made these and tasted great! I lived in Miami for about 9 years and now that I’m in Arizona finding guava pastries rarely happens. Going to stay stocked in these ingredients now, especially with how easy the prep is! Thanks
I saw this recipe and had to try them. Visiting family in MN, this makes for a quick and easy dessert. I’m already drooling. Thanks for sharing.
Happy to hear that, Carol!! Enjoy!!
Delicious!! They are easy to make and the directions explain everything perfectly… I can add this to the rest of the recipes that I’ve learned from Jamie… Thank you for such great ideas!!
SO happy you enjoy my recipes, Andrea! Thank you! <3
How would you store these? I want to make them a day ahead.
Hi Rebecca, these are best served right out of the oven but if you wanted to make them a day ahead, I’d say to save them in an airtight container at room temperature. Warm up before serving. Hope that helps!
OMG- Jamie! I relocated across the country, was jonesing some pastelitos… Googled the recipe and came across your blog! Not only am I happy to find the recipe, but am so happy to see you following your passion!
Omg Maritza HI! It’s been so long. Thank you for the kind words! Hope all is well with you. Enjoy the crap outta these pastelitos! <3
THanks for the fairly quick and easy recipe. The pastelitos came out perfect. I dusted powder sugar on top for an added touch. Delicious.
Hola Jamie!
I gave in to my cravings and made these pastelitos yesterday and was blown away by how EASY and DELICIOUS the recipe was! I veganized it up a bit and created my own version which I shared on my blog! I hope you check it out and let me know what you think :)
Thank you so much for sharing your recipes, they help me feel closer to home in the kitchen ❤️?
Un fuerte abrazo,
Melanie.
THIS MADE ME SO HAPPY. Thank you for sharing!! xo
Love the pastries, when i make them i hate to share them. Thats how much i love them, but i do share some
My love for these is SO REAL!! I remember when I was FIU, I’d always get a pastelito after a stressful day or hard exam!! Now that I’m living in DC, I can’t find them there! But it’s the perfect excuse to make them homemade! :) These look incredible!
DO IT! It’s sooo easy to make! :)
Hi! Thanks so much for the recipe. :) I was wondering if you had any experience with freezing the fully assembled, but NOT yet cooked pastelito? Do they hold well? I want to prep them in a way that my friend can thaw and bake them fresh whenever she likes. Any input would be appreciated! Thank you!
Ok..So I’ve never had these. But the hubs of course LOVES them and is drooling over my computer screen while I check out the recipe. Have I told you how much I love your site?? You’re teaching me to make all the things my hubs loves and grew up with! Plus I can make them for our kids so they get that experience too. And I love My Big Fat Cuban Family, that’s so exciting that she gave some love to your site. Congrats. I need to buy her Cuban Food Poster to put up in my kitchen. It’s been on my list in Etsy for-ev-er.
Hi Serene! It makes me so happy to hear that you and your hubby are loving these recipes! It inspires me to continue to make more of them. :) This recipe in particular is sooo easy to make (it’s kinda ridiculous lol), not to mention, absolutely delicious. Someone here tried one of these and asked me what bakery I bought it from. I was like whaaaaa. Ha! And yes, Marta is amazing! I have her Cuban food poster. It’s sooo cute! Thanks again for all the love! Xo