Pastel de Guayaba (Guava Pastry)! This simplified version of a classic Cuban treat is made with store-bought puff pastry and guava paste. Add a simple cream cheese filling for a Pastel de Guayaba y Queso!
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Pasteles de guayaba -- small, hand-held Cuban guava pastries - are a staple where I grew up in South Florida. Flaky pastry houses sweet and sticky guava paste (often accompanied by tangy cream cheese in a pastelito de guayaba y queso) for an intoxicatingly delicious bite.
This is a "jalousie"-style pastel de guayaba is a perfect made-to-share version of the Cuban classic. Hot, bubbly guava paste and cream cheese filling peeks out from behind puff pastry slats, daring you to resist the temptation. (It's impossible, I've tried.)
While it's definitely a sweet treat, it's not uncommon to serve as a breakfast pastry for a sugary morning jolt.
Looking for more Cuban-inspired recipes to try? Try my Bocaditos, Papas Rellenas, Croquetas de Jamon (Ham Croquettes), Arroz con Pollo Imperial, or Cuban Picadillo!
This recipe is naturally vegetarian and can be made vegan, dairy-free and gluten-free. (See Variations & Substitutions area below.)
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Ingredients
- Frozen puff pastry. Puff pastry is SO versatile and such a great thing to have on hand in the freezer for both sweet and savory recipes. Gluten-free varieties are also available at specialty stores.
- Cream cheese. The combination of guava and cream cheese is a classic for Cuban pastries. Feel free to omit the cream cheese if you don't have it or would like to make a dairy-free version.
- Granulated sugar. A small amount of granulated sugar is added to the cream cheese to sweeten it up, but is not needed for a purely guava pastel de guayaba.
- Egg. Just one egg is needed for this recipe. Beaten, it's divided between the cream cheese mixture (if using) and the egg wash to make the pastry golden and help the sanding sugar stick.
- Vanilla extract. Vanilla gives a nice sweetness to the cream cheese mixture if using.
- Guava paste. Guava pasta is a super concentrated, thick pasta made from guava pulp and sugar. It can be eaten straight up as a snack on crackers or used for baked goods, as seen in this pastel de guayaba! If you can't find in the the ethnic section of your grocery store, guava paste is available on Amazon.
- Sanding sugar- This ingredient is optional, but I love how it adds extra crunch and texture on top of the guava pastry for a Cuban bakery-style touch.
Instructions
Preheat oven and a medium sheet pan to 425 degrees.
Roll & Cut Puff Pastry Dough
On a lightly floured surface, roll thawed puff pastry into a 9 ½ x 12 inch rectangle. Cut in half lengthwise. Set aside 1 piece.
(See Variations section below for instructions on how to make individual "Pastelitos".)
Fold the second piece in half and turn so that the folded side faces you {opening away from you}. With a sharp knife or pizza cutter, starting 1 inch from the edge, create slits every ½ inch or so, leaving a 1 inch border at top of pastry. Don't cut all the way through -- you want to create slits that are still attached. Unfold pastry and set aside. (This article shows a visual of how to cut the jalousie slits in the pastry.)
Tip: If folding and unfolding the puff pastry seems like too much trouble, you can also simply cut slits down the center of one of the rectangles, leaving a half inch on either side of the slits.
For Pastel de Guayaba y Queso (Guava & Cheese Pastry)
In a small mixing bowl, combine cream cheese, sugar, vanilla extract and all but 1-2 tablespoons of beaten egg. Beat until smooth.
Transfer bottom sheet of pastry (the uncut piece) to a sheet of aluminum foil. Spread cream cheese mixture evenly down the center, leaving a 1 to 1 ½ inch border around the entire rectangle.
Place sliced pieces of guava paste (or dollops of guava preserves) down the center of the cream cheese mixture.
For Plain Pastel de Guayaba (Guava Pastry)
Transfer bottom sheet of pastry (the uncut piece) to a sheet of aluminum foil. Place sliced pieces of guava paste down the center of the puff pastry dough.
Seal & Finish
With a slightly wet finger, trace the edge of the pastry lightly to moisten dough. Carefully lift cut piece of pastry, and place on top. Press down lightly around the edges to seal.
Combine remaining 1 ½ to 2 tablespoons of beaten egg with about a tablespoon of water. Lightly brush pastry with egg wash. While the egg wash is still wet, sprinkle with coarse/sanding sugar if desired.
Remove hot pan from the oven and carefully lift and arrange foil with pastry onto pan. Bake for 18-20 minutes until pastry is puffed and golden brown.
FAQ's
According to Food52, pasteles de guayaba originated in Cuba "where they were the stars among the repertoire of intensely sweet Cuban baked goods that blended European techniques with tropical Cuban flavors."
Sticky and tropical with a pleasant graininess from cooked down guava pulp (think: the mouthfeel of pureed pears, but concentrated), guava paste is fruity and sweet with floral undertones.
Yes. Follow the directions for making the pastry. Once assembled, place the pastry on a small tray or in an air-tight container, and wrap or seal, then freeze. When you're ready to bake it, allow it to thaw slightly while the oven preheats, then bake as directed until golden brown. You may need to add a few minutes to the bake time.
Guava pastries can be stored at room temperature in an airtight container for 2-3 days. They taste better when reheated for a few minutes in a 350 degree oven or air fryer!
Yes, but the filling will be a bit runnier and may leak from the pastry. If you are substituting preserves for guava paste, make sure you don't overfill the pastry and seal the edges well.
Variations & Substitutions
Try these variations on Cuban Pastelitos:
- Individual Pastelitos de Guayaba: Cuban pasteles are often sold in individual or even bite-sized portions called "pastelitos". To make guava pastelitos, you can simply roll out 2 sheets of puff pastry, and cut the sheets into 6 to 8 equal rectangles. Place individual portions of guava paste (and cream cheese if making pastelitos de guayaba y queso) on each rectangle of dough. Top each puff pastry rectangle with another piece of puff pastry, then seal and crimp as directed above. Using a paring knife, make a little slit to let the steam escape. Bake until the pastries are puffed and golden.
- Pastelitos de Carne (Savory Meat Pastries): Make a savory version of individual pastelitos by filling them with delicious Cuban picadillo!
Diet-Specific Substitutions
- Vegan/Dairy-free: Use plant-based egg such as JUST Egg in place of regular egg, and plant-based cream cheese if using (or omit cream cheese). Many brands of regular, store-bought puff pastry (such as Pepperidge Farm) are actually vegan -- just check the packaging!
- Gluten-Free: Some specialty or health food stores carry gluten-free puff pastry. Simply use a gluten-free puff pastry (baked to package directions) for a gluten-free version!
Pastel de Guayaba (Guava & Cream Cheese Pastry)
Ingredients
- 1 sheet frozen puff pastry thawed
- 4 ounces cream cheese softened to room temperature
- 3 tablespoons granulated sugar
- 1 egg lightly beaten
- ½ teaspoon vanilla extract
- 2 ounces guava paste cut into 4 x 2 x ¼ inch pieces
- 1 tablespoon sanding sugar optional
Instructions
- Preheat oven and a medium sheet pan to 425°F.
- On a lightly floured surface, roll thawed puff pastry into a 9 ½ x 12 inch rectangle. Cut in half lengthwise. Set aside 1 piece.
- Fold the second piece in half and turn so that the folded side faces you {opening away from you}. With a sharp knife or pizza cutter, starting 1 inch from the edge, create slits every ½ inch or so, leaving a 1 inch border at top of pastry. {Don't cut all the way through, you want to create slits that are still attached} Unfold pastry and set aside.
- In a small mixing bowl, combine cream cheese, sugar, vanilla extract and all but 1-2 tablespoons of beaten egg. Beat until smooth.
- Transfer bottom sheet of pastry {the uncut piece} to a sheet of aluminum foil. Spread cream cheese mixture evenly down the center, leaving a 1 to 1 ½ inch border around the entire rectangle. Place sliced pieces of guava paste {or dollops of guava preserves} down the center of the cream cheese mixture.
- With a slightly wet finger, trace the edge of the pastry lightly to moisten dough. Carefully lift cut piece of pastry, and place on top. Press down lightly around the edges to seal.
- Combine remaining 1 ½ to 2 tablespoons of beaten egg with about a tablespoon of water. Lightly brush pastry with egg wash, and sprinkle with coarse/sanding sugar if desired.
- Remove hot pan from the oven and carefully lift and arrange foil with pastry onto pan. Bake for 15-20 minutes until pastry is puffed and golden brown.
Notes
- Individual Pastelitos de Guayaba: Cuban pasteles are often sold in individual or even bite-sized portions called "pastelitos". To make guava pastelitos, you can simply roll out 2 sheets of puff pastry, and cut the sheets into 6 to 8 equal rectangles. Place individual portions of guava paste (and cream cheese if making pastelitos de guayaba y queso) on each rectangle of dough. Top each puff pastry rectangle with another piece of puff pastry, then seal and crimp as directed above. Using a paring knife, make a little slit to let the steam escape. Bake until the pastries are puffed and golden.
- Pastelitos de Carne (Savory Meat Pastries): Make a savory version of individual pastelitos by filling them with delicious Cuban picadillo!
Diet-Specific Substitutions
- Vegan/Dairy-free: Use plant-based egg such as JUST Egg in place of regular egg, and plant-based cream cheese if using (or omit cream cheese). Many brands of regular, store-bought puff pastry (such as Pepperidge Farm) are actually vegan -- just check the packaging!
- Gluten-Free: Some specialty or health food stores carry gluten-free puff pastry. Simply use a gluten-free puff pastry (baked to package directions) for a gluten-free version!
Julia says
This is one of my Cuban hubby's favorite dishes! I will be using this recipe 🙂
The Kitchen Prep says
I hope he likes it! It's sort of the "short cut" version of pastelitos, but it tastes just as good. 🙂 {Though I honestly think anything containing guava is delicious!} Let me know how what you think!
Danguole says
Oh man, that looks incredible. Sometimes I'm so jealous of Floridians and their Cuban goodies!
The Kitchen Prep says
Thanks, Danguole! We are definitely lucky to have so much fabulous Cuban fare available. I have to say though, you could definitely recreate this with your mad cooking skills & have a taste of Little Havana right in your kitchen! 🙂 Thanks for stopping by!
sundiegoeats.com says
In Brazil we love guava and cheese too, here in SD people always think its weird but personally I think guava + cheese is just a better latin version of the spanish membrillo paste + cheese...haha
Lindsay says
Love these and can’t wait to try to make them!
thekitchenprep says
My absolute favorite! Let me know how they turn out for you! I'm planning on updating this recipe soon and posting the easy way to make these into the typical turnover shape. This way is fun, too, though and great if you're making it for a crowd!