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.

Kalua Pork Nachos


Do you have some leftover meat that isn’t quite enough for an entire meal? Make nachos! Nachos is a great vehicle for almost any kind of meat. We had kalua pork nachos last week, and it was a delicious and simple meal.

Kalua pork is a slow cooked, smoked, shredded pork that hails from Hawaii. People in Hawaii love, love, love their kalua pork. So we do things like add it to pizza or have it with sauteed cabbage. I probably make kalua pork in our slow cooker at least once every two weeks.

Anyway, kalua pork nachos is now one of my favorite ways to use up leftover pork. Just toss the meat onto a generous layer of chips, cheese, and beans. Add some fresh salsa, sour cream, and guacamole. And bam. Delicious dinner. Or midnight snack, if that’s your deal.

Kalua Pork Nachos

Recipe by Larissa Marks

Print this recipe
Prep time: 10 minutes
Yield: 6-8 servings


  • 1 package tortilla chips
  • 1-1 1/2 cups shredded Mexican-blend cheese
  • 1 15 ounce can refried beans
  • 2 cups kalua pork
  • 1 large tomato, diced
  • 1/2 cup diced onion
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 1/4 cup chopped cilantro or green onions
  • Lime wedges

Cooking Directions

Set oven rack about 6 inches from the heat source, and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on prepared baking sheet. Top with cheddar cheese, refried beans, and kalua pork. Broil in the oven until cheese is melted, watching carefully to prevent burning, for about 3-5 minutes.

Remove pan from oven. Top nachos with tomatoes, onions, sour cream, guacamole, and chopped cilantro or green onions. Serve immediately.

Look! A New Blog Home & Design.

Hi there, lovely people. You may have noticed some changes here.

The Larissa Monologues got a bit of a redesign and a new home at WordPress.

Please bear with me as I work out various wrinkles. I am NOT tech savvy. I am working on updating the RECIPES page, learning to blog on a new platform, and hoping that old links redirect here.

Anyway, I just want to say WELCOME to the Larissa Monologues!

If you’re new here, please say hello in the comments.