Easy Guava Cream Cheese Pastries (Pastelitos)

There are some mornings usually the ones where I’ve hit snooze three too many times that call for something truly special. And in my kitchen, nothing says “special” quite like the aroma of buttery, golden layers baking to perfection. I’m talking about Guava Cream Cheese Pastries (Pastelitos), those beloved Cuban pastries that manage to be both incredibly elegant and completely comforting at the same time.

I first fell head-over-heels for pastelitos on a trip to Miami’s Calle Ocho. I still remember walking into a tiny ventanita, the air thick with sweet coffee and the scent of baking dough. One bite of that warm, flaky pastry with its sweet guava filling and tangy cream cheese, and I was hooked. I spent the next year trying to replicate that magic in my own kitchen, going through way too many puff pastry sheets and sticky countertops in the process.

This recipe is the result of all those trials—the version I now make for my family on lazy Sunday mornings and when we’re hosting friends for brunch. It captures everything I loved about those Miami pastelitos but with a few shortcuts that make them surprisingly simple. We’re using high-quality store-bought puff pastry (no judgment here!), so the hardest part is waiting for them to cool down enough to eat. Trust me, that’s the real challenge.

Why You’ll Love This Recipe

That legendary bakery flavor, made simple. We’re skipping the all-day pastry project and using puff pastry, so you get that impossibly flaky, buttery texture with a fraction of the effort.
The perfect flavor combination. Sweet, tropical guava paste meets tangy, creamy cream cheese. It’s a match made in pastry heaven. My husband, who claims he doesn’t have a sweet tooth, always manages to sneak three of these off the cooling rack before I can stop him.
Incredibly versatile. These pastelitos are just as perfect for a quick weekday breakfast as they are for an impressive holiday brunch. I’ve even made mini versions for birthday parties, and they disappear in minutes.
Freezer-friendly for instant cravings. You can assemble a whole batch and freeze them unbaked. Then, whenever a craving strikes, you’re just 20 minutes away from warm, fresh pastelitos. This has saved me on more than one “I forgot to plan brunch” occasion.
A sensory experience. From the sound of the knife scraping through the flaky layers to the sight of the golden, puffed edges and the scent of vanilla and toasted butter filling your kitchen, making these is a joy for all the senses.

Recipe Overview


Prep time	15 minutes
Cook time	20-25 minutes
Total time	40 minutes
Servings	8 pastries (or 16 mini pastelitos)
Calories per serving	Approx. 320-380 calories
Cuisine type	Cuban / Latin American
Diet type	Vegetarian

I typically make these on a weekend morning when I want something special but don’t want to spend all morning in the kitchen. They’re also my go-to for bringing to a friend’s house for a potluck brunch—they always look and taste like you went to a lot more trouble than you actually did!

Ingredients

For the Pastries

2 sheets (about 17.3 oz / 490g) all-butter puff pastry, thawed according to package directions
8 oz (226g) cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional, but I love the little pop of brightness it adds)
10 oz (283g) guava paste, cut into 1/4-inch thick slices (you’ll need about 16 slices)

For the Egg Wash & Topping

1 large egg, beaten with 1 tablespoon of water
2-3 tablespoons coarse sugar (like turbinado or demerara) for sprinkling

Substitutions & Swaps

I’ve tested this recipe a few different ways to make it work with what you might have on hand. If you can’t find guava paste (often sold in the international aisle or Latin grocery stores), you can use a high-quality guava jam or marmalade. Just spread about a tablespoon on each pastry instead of using slices. I find the paste gives a more concentrated, authentic flavor and holds its shape better during baking, so it’s my first choice.

For the cream cheese, I always recommend full-fat for the richest, creamiest result. If you’re watching your dairy intake, a high-quality vegan cream cheese can work, though you might need to add a pinch more sugar to balance the tang.

Step-by-Step Instructions

Prep your work surface and oven. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This is crucial for preventing sticking and making cleanup a breeze. I’ve learned the hard way that pastelitos will glue themselves to an unlined pan.
Make the cream cheese filling. In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon zest (if using) until completely smooth. It should be a spreadable, almost fluffy consistency. Don’t rush this step you don’t want any lumps of cream cheese!
Roll out the puff pastry. Lightly flour your work surface. Gently roll out each sheet of puff pastry to a 10×10-inch square. This smooths out the seams and gives you a little more surface area. Cut each square into 4 equal smaller squares. You should end up with 8 squares total. As I’m rolling, I like to listen for those little crackling sounds it tells me the butter layers are intact and ready to give me that incredible puff.
Assemble the base. Place 4 of the puff pastry squares on one of your prepared baking sheets, and the other 4 on the second sheet, leaving about 2 inches between each. This gives them room to expand. Spread about 1 ½ tablespoons of the cream cheese mixture in the center of each square, leaving a ½-inch border around the edges. I use the back of a spoon to create a small well.
Add the guava. Place 2 slices of guava paste on top of the cream cheese on each pastry. The slices can overlap slightly. The combination of the pale, creamy cheese and the vibrant, deep pink guava is so beautiful even before it goes in the oven.
Seal the pastries. For each pastry, take one of the remaining puff pastry squares and place it on top of the guava and cream cheese. Gently press the top and bottom layers together around the edges. Use a fork to crimp the edges all the way around, sealing the filling inside. Don’t be shy press firmly to create a good seal. Poke a few small slits in the top of each pastry with the tip of a sharp knife to allow steam to escape. I forgot this step once, and the pastries burst open in the oven like little buttery volcanoes. Delicious, but messy!
Chill (the secret to tall, flaky layers). Place both baking sheets in the refrigerator for 15 minutes. This step is non-negotiable! Chilling the assembled pastries firms up the butter in the puff pastry, which is what gives you those tall, defined, flaky layers when they hit the hot oven. Use this time to clean up your work surface and make your coffee.
Egg wash and sugar. Just before baking, brush the tops of the chilled pastries with the egg wash. Be careful not to let it drip down the sides, as that can seal the edges and prevent them from rising as much. Sprinkle generously with coarse sugar. That sugar will caramelize and give you a beautiful, sparkling, sweet crust.
Bake to golden perfection. Bake the pastries for 20-25 minutes, rotating the baking sheets halfway through, until the tops are a deep, golden brown and the filling is bubbly around the edges. You’ll know they’re done when your kitchen smells like a Cuban bakery. The sound they make as they come out of the oven a soft, crackling sizzle is one of my favorite cooking sounds.
Cool (if you can wait). Let the pastelitos cool on the baking sheet for at least 10-15 minutes before serving. The filling will be molten-hot straight from the oven. I speak from experience when I say that patience here saves you from a burnt tongue.

Pro Tips for Perfect Results

Use all-butter puff pastry. This is the single most important tip I can give you. The flavor is incomparably richer, and it produces a much flakier, more tender pastry. Brands like Dufour are fantastic, but many grocery stores carry a good all-butter version. Look at the ingredients—if it says “margarine” or “vegetable oil,” keep looking.
Keep it cold. Puff pastry is all about butter. The colder it stays before going into the oven, the better it will puff. If your kitchen is warm, work quickly and don’t hesitate to pop the cut or assembled pastries back in the fridge if they start to feel soft. I once tried to make these on a hot summer day with no air conditioning, and the dough became a sticky, unworkable mess. Lesson learned!
Don’t overfill. It’s tempting to pile on the guava and cream cheese, but resist the urge. Too much filling will ooze out during baking, creating a sticky mess on your pan and potentially preventing the edges from sealing properly. A modest amount ensures a clean, beautiful pastry.
The chilling step is key. I cannot overstate this. That 15-minute chill in the fridge right before baking is what transforms a good pastry into a great one. It relaxes the gluten and re-chills the butter, ensuring maximum lift in the oven. Set a timer—don’t skip it!

Variations & Add-Ons

Mini Pastelitos: Perfect for parties! Roll each puff pastry sheet out slightly, then cut each into 9 smaller squares. Assemble as directed, using about a teaspoon of cream cheese mixture and a small piece of guava paste per pastry. Reduce baking time to 15-18 minutes.
Spicy Guava Kick: For a grown-up version, add a tiny pinch of cayenne pepper or a few thin slices of fresh jalapeño (seeds removed) to the cream cheese mixture before spreading. The subtle heat is amazing with the sweet guava.
Coconut Pastelitos: Add 2 tablespoons of sweetened shredded coconut to the cream cheese mixture for a tropical twist. I first tried this on a whim, and my family now asks for this version just as often as the original.
Cream Cheese Only: If you prefer just the tangy cream cheese, simply double the filling and omit the guava. They’re like a Cuban version of a classic cheese danish.
Guava-Only: For the guava purists, skip the cream cheese and use about 1 ½ tablespoons of guava paste per pastry. My sister prefers them this way extra sweet and intensely fruity.

Storage and Meal Prep Tips

Fridge: Baked pastelitos will keep in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in a 350°F oven for 5-7 minutes to restore their crispness. The microwave will make them soggy.

Freezing (Unbaked): This is my favorite meal-prep trick. Assemble the pastelios up to the point just before the egg wash. Place them on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then, transfer the frozen pastries to a freezer-safe bag or container. They will keep for up to 3 months. When you’re ready to bake, place the frozen pastelitos on a baking sheet (no need to thaw), brush with egg wash, sprinkle with sugar, and bake at 400°F for 25-30 minutes, or until golden.

Freezing (Baked): Baked pastelitos can also be frozen for up to 1 month. Reheat directly from frozen in a 350°F oven for 10-12 minutes.

My practical tip: I always make a double batch and freeze half unbaked. It’s such a joy to have a bakery-quality treat ready to go with almost no notice, especially for unexpected guests or a lazy weekend morning when I just don’t feel like cooking from scratch.

FAQ Section

Can I use puff pastry that’s already been thawed and refrozen?
I wouldn’t recommend it. Puff pastry relies on perfectly intact layers of butter. Thawing and refreezing can compromise those layers, leading to a denser pastry that doesn’t puff as well. Always use fresh, properly thawed pastry for the best results.

Where do I find guava paste in the grocery store?
Guava paste is usually found in the international foods aisle, often near other Latin American ingredients. You can also find it at any Latin or Caribbean grocery store. It’s typically sold in a rectangular block in a cardboard box. If you can’t find it, a thick guava jam or marmalade is a good substitute.

My pastries didn’t puff up much. What went wrong?
This usually happens for one of three reasons: 1) The pastry got too warm before baking, melting the butter. 2) The oven wasn’t hot enough. Make sure it’s preheated to 400°F. 3) The edges were sealed too tightly with egg wash, or there were no vents poked in the top, trapping steam. Make sure to just brush the top, not the sides, and always poke a few slits!

Can I make these dairy-free?
Yes, with a few swaps. Use a high-quality vegan puff pastry (many brands are accidentally vegan) and a good vegan cream cheese. I’ve had success with the Kite Hill brand, which has a good tang. The texture will be slightly different, but they’ll still be delicious.

Conclusion with Call-to-Action

There’s something so satisfying about making these Guava Cream Cheese Pastries (Pastelitos) at home. It’s not just about the sweet, flaky result it’s about the whole experience. The anticipation as they puff and brown in the oven, the joy of that first bite, and the smiles around the table as everyone reaches for another. It’s a little taste of a Cuban bakery, right in your own kitchen, and it’s easier than you ever imagined.

I truly hope you give this recipe a try. Whether it’s for a special occasion or just a regular Tuesday morning that needs a little lift, these pastelitos are guaranteed to deliver.

Once you make them, I’d love to hear how they turned out! Leave a comment below and let me know if you tried any of the variations. And if you snap a photo, be sure to tag me on social media I love seeing your delicious creations come to life.

Happy baking, friends! 🧑‍🍳 and don’t forget to make your Cream Cheese Banana Bread

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