Pastelitos de Guayaba Y Queso (Guava Cheese Pastries)

Ingredients

• 1 packagepuff pastry sheets, thawed
• 397 g (14 oz)guava paste
• A littleoil, for the knife
• 227 g (8 oz)cream cheese, softened (optional)
• 1 largeegg, whisked

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set it aside.

2. 2

   Slice the guava

   Cut the guava paste into 9 slices. Lightly coat the knife blade with a little oil to help it cut without sticking.

3. 3

   Slice the cheese

   Cut the cream cheese into 9 slices.

4. 4

   Lay the pastry

   Place one sheet of puff pastry on the prepared baking sheet.

5. 5

   Add the filling

   Arrange the guava and cream cheese slices in an even 3-by-3 grid, making 9 filling portions.

6. 6

   Cover the filling

   Lay the second sheet of puff pastry over the top.

7. 7

   Cut the squares

   With a sharp knife, cut through both pastry sheets to make 9 even squares in a 3-by-3 grid. Each square forms one pastry with a top and bottom layer.

8. 8

   Score the tops

   Lightly score the pastry tops to let steam escape, taking care not to separate the squares.

9. 9

   Brush with egg

   Brush the pastry evenly with the whisked egg wash.

10. 10

    Bake until golden

    Bake for 20–25 minutes, until puffed and golden brown. Serve warm.

What are guava cheese pastelitos?

Pastelitos are Cuban pastries commonly filled with sweet guava paste, and guava paired with cheese is a familiar combination in Cuban baking. This version uses puff pastry to make a crisp, flaky outer layer around the soft, sweet-and-creamy filling.

The filling is arranged in a simple grid between two pastry sheets, so you can cut the tray into nine individual portions after assembling it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 5g protein, 33g carbs, 16g fat.

The puff pastry provides much of the carbohydrates and fat, while the guava paste adds sweetness and carbohydrates. Cream cheese contributes fat and some protein, with a smaller amount of protein also coming from the pastry and egg wash. Serve one pastry with fruit or plain yoghurt for a more balanced plate.

Choosing the filling

Guava paste: Its firm texture makes it easy to slice and arrange, while it softens as the pastries bake.

Cream cheese: Softened cheese is easier to cut and gives the sweet guava a mild, creamy contrast. It is marked optional in this recipe.

Working with puff pastry

Thawed pastry should be pliable enough to handle but still cool. If it becomes very soft while you arrange the filling, pause and chill it briefly before continuing.

Keep the second sheet aligned over the first, then cut through both layers in one go to form the 3-by-3 grid.

Venting and egg wash

Light scoring: Small cuts on the surface give steam a way out as the filling heats. Score gently so the squares stay connected for baking.

Egg wash: Brushing the surface evenly helps the pastry bake to a glossy golden colour. Avoid letting excess egg pool around the edges.

When the pastries are done

Bake for 20–25 minutes at 200°C (400°F), checking towards the end of the range. The pastry should look well puffed and golden brown.

The filling will be hot when the tray comes out of the oven, so give the pastries a short rest before serving.

How to serve them

Serve the pastries warm, as suggested in the recipe, with Cuban coffee for breakfast or as an afternoon snack.

For a fuller spread, pair them with fresh fruit or plain yoghurt to add a cool, fresh contrast to the sweet pastry.

Recipe notes & tips

• Thaw the pastry according to its package directions before assembling.
• Use a lightly oiled knife blade to slice the sticky guava paste more cleanly.
• Arrange the filling evenly so each of the nine pastries gets a similar share.
• Cut all the way through both pastry sheets, but leave the squares together on the tray.
• Score lightly rather than cutting through the top layer.
• Let the pastries rest briefly after baking because the filling will be very hot.

Variations

• Skip the cheese: Leave out the optional cream cheese and fill the pastries with guava alone.
• Add citrus: Serve with a little finely grated orange zest over the filling for a bright aroma.
• Change the cheese: Use another soft, mild cheese in place of cream cheese.
• Make smaller pastries: Cut the assembled pastry into more, smaller squares and check them earlier while baking.
• Add a dusting: Once cooled slightly, finish the pastries with a light dusting of icing sugar.

Common mistakes to avoid

• Sticky guava: Lightly oil the knife blade before slicing so the paste releases more easily.
• Soft pastry: If the sheets become difficult to handle, chill them briefly before assembling.
• Uneven filling: Space the nine portions in a regular grid so the squares are filled consistently.
• Deep scoring: Cut only shallow vents in the tops to keep the pastry squares connected.
• Pale pastry: Bake until the tops are puffed and golden brown, allowing the full 20–25 minutes if needed.
• Hot filling: Avoid biting into a pastry straight from the oven; let it rest briefly first.

How to store

Store cooled pastries in an airtight container in the refrigerator and eat within 3 days. Reheat in an oven until warmed through to bring back some crispness; the pastry may soften in the microwave.

Frequently asked questions