Guava and Cream Cheese Pastries

My abuela kept a tin of guava paste in her kitchen cabinet the way some people keep coffee—always there, always ready. One afternoon, watching her fold cream cheese into those golden rectangles of puff pastry, I realized these weren't just pastries; they were edible nostalgia, the kind of thing that tastes like a specific moment in time. The kitchen filled with the sweet, tropical smell of guava as the oven worked its magic, and suddenly I understood why she made them every Sunday without fail.

I brought these to a work potluck once, nervous about whether anyone would understand what they were eating. By the time the meeting started, they were completely gone, and three people asked for the recipe. There's something about a handmade pastry that makes people pause and really taste it, not just eat it.

Ingredients

• Puff pastry sheets: Use the thawed kind from the freezer section—it saves time and honestly delivers the exact flakiness you want without any fussing.
• Guava paste: This is the soul of the pastry, bringing that distinctive tropical sweetness and slight tartness that makes people ask what's in them.
• Cream cheese: Softened cream cheese creates a creamy, tangy contrast that balances the guava's intensity; don't skip the softening step or you'll have lumps in your filling.
• Egg wash: A beaten egg creates that beautiful golden sheen and helps the pastries puff up evenly in the oven.
• Sugar for topping: Optional, but it adds a subtle crunch that catches your teeth first and makes them feel more special.

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper—this prevents sticking and cleanup is a breeze.

Cut the pastry:

Roll out your thawed puff pastry gently on a floured surface and cut into 16 rectangles total, aiming for roughly equal sizes so they bake evenly. Don't worry if they're not perfect; a little imperfection adds charm.

Build your pastries:

Place eight rectangles on the baking sheet, then top each with a thin slice of guava paste and about a tablespoon of softened cream cheese, leaving a border so the pastry can seal properly. You'll notice the cream cheese softens even more from the warmth of your hands.

Seal the deal:

Brush the naked border of each rectangle with water, then press the second pastry square on top and use a fork to crimp the edges firmly—this keeps everything enclosed and creates a pretty pattern. A gentle score with a knife on top lets steam escape so they puff beautifully.

The golden finish:

Brush each pastry with beaten egg, and if you're feeling fancy, sprinkle a tiny bit of sugar on top for crunch.

Bake with patience:

Bake for 18–20 minutes until they're puffed and golden brown, watching them toward the end so they don't over-brown. The smell will tell you when they're close—it becomes almost irresistible.

Cool slightly:

Let them rest for a few minutes before serving so the filling sets slightly and you don't burn the roof of your mouth in excitement.

Save to Pinterest

These pastries carry a quiet joy that surprised me. My neighbor, who grew up eating them in Havana, teared up a little when she tried mine, then spent an hour teaching me the real way her mother made them. Food has this power to connect us across time and memory in ways nothing else quite does.

The Beauty of Simple Ingredients

There's something calming about a recipe that doesn't ask for twenty different things. With just pastry, guava, cream cheese, and an egg, you're working with flavors that have been loved for generations. The simplicity is actually what makes these special—there's nowhere to hide, so every element has to be good.

Serving and Storage Wisdom

These taste wonderful straight from the oven, but they're also lovely at room temperature, which makes them perfect for packed lunches or bringing somewhere. I've found that storing them in an airtight container keeps them crispy for about two days, though honestly they rarely last that long in my house.

Small Variations That Keep Things Interesting

Once you nail the basic version, you can start playing around, and that's where the fun begins. A squeeze of fresh lime zest mixed into the cream cheese adds brightness, or you could experiment with different paste varieties if guava isn't available.

• Try mixing a pinch of cinnamon into the cream cheese for warmth and spice.
• If you can't find guava paste, quince paste works beautifully and offers a deeper, earthier sweetness.
• Serve them alongside strong Cuban coffee or even a scoop of vanilla ice cream for dessert.

Save to Pinterest

These pastelitos have become my answer whenever someone asks what I can bring to a gathering—they're reliable, they're delicious, and they carry a little piece of tradition in every bite. Make them for someone you care about.

Recipe Questions & Answers

→ What type of pastry works best for these pastries?

Puff pastry sheets are ideal for achieving a flaky and golden texture that complements the sweet and creamy filling.

→ Can I substitute the guava paste?

Yes, quince paste can be used as an alternative if guava paste is unavailable, providing a similar fruity sweetness.

→ How should I store leftover pastries?

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

→ Is it necessary to use an egg wash?

Brushing with beaten egg helps create a shiny, golden crust, but it can be omitted for an egg-free option.

→ Can these pastries be made ahead of time?

Yes, assemble the pastries and refrigerate before baking to save time when ready to serve.