Pastelitos de Guayaba (Cuban Guava & Cheese Pastries)


If you happen to be lucky enough to find yourself in a Cuban bakery, chances are high that it will have Pastelitos de Guayaba, pastries filled with cream cheese and guava.

I was first introduced to these amazing pastries while living in Los Angeles, California. Porto’s Bakery & Cafe in LA is famous for many items on their sandwich and bakery menu – Cubano and Pan Con Lechon sandwiches, potato balls, tres leches cakes. One item on their bakery menu that they are particularly known for is their flaky puff pastry filled with guava and cream cheese.

After moving to Oahu, Hawaii, I sadly had to say goodbye to my beloved Porto’s. It never occurred to me to attempt making my own guava and cheese pastries until one day my aunt gave me several bars of guava paste. A lightbulb went on in my head, and homemade guava cheese rolls were next on my list of “Food to Make.”

These pastries are really easy to make, as long as you can get your hands on guava paste. Other than that, you need puff pastry, cream cheese, and an egg. So there you go. Make these at home yourself, and thank me later.

Pastelitos de Guayaba (Cuban guava & cheese pastries)

Yield: 6 pastries


  • 1 large egg yolk
  • 1 tablespoon milk
  • 1 package puff pastry sheets
  • 1 bar guava paste
  • 1 package cream cheese
  • White granulated sugar


Preheat oven to 375 degrees.

Thaw puff pastry according to package instructions. Line a baking sheet with parchment paper or a Silpat mat. In a small bowl, whisk the egg yolk and milk.

On a lightly floured surface, unfold one of the pastry sheets, and cut into 6 squares. Then cut each square in half, so that you now have 12 rectangles. Transfer the rectangles to the lined baking sheet. Cut the guava paste into 6 equal portions and spoon onto 6 of the pastry rectangles. Top with the cream cheese. Brush the pastry edges with some of the egg wash. Top each of the filled and brushed pastries with the remaining pastry rectangles. Crimp the edges with a fork. Refrigerate for 15 minutes, until firm.

Brush the pastries with the remaining egg wash and sprinkle with sugar. Bake in the center of the oven for 30 minutes, rotating the pan from front to back halfway through, until the pastries are golden. Let cool for at least 30 minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s