Pin The first time I had pastelitos was at a tiny Cuban bakery in Miami where the air smelled like burnt sugar and hot coffee. I bit into that flaky golden pastry and the sweet guava hit me first followed by this creamy cool tang that made my eyes widen. I went back the next day and ordered three more watching the baker slide trays in and out of the oven with this practiced rhythm. That afternoon I called my grandmother demanding she teach me how to make them because store bought puff pastry seemed like cheating somehow.
Last summer I made these for my nieces birthday brunch and forgot them in the oven just a minute too long. The sugar on top had caramelized into this deep golden crunch and everyone actually fought over the slightly darker ones. Now I deliberately let a few get extra crispy because that burnt sugar bitterness balances the sweet guava in a way that feels intentional. My sister still texts me whenever she makes them asking if I remembered to burn the tops.
Ingredients
- Puff pastry sheets: Thaw these completely but keep them cold warm pastry becomes a sad sticky mess that refuses to hold its shape
- Guava paste: Slice this as thin as you possibly can thick chunks will melt unevenly and create weird air pockets inside
- Cream cheese: Room temperature spreads better but slightly chilled is easier to portion without making a mess
- Egg wash: One beaten egg makes everything golden and glossy dont skip this step
- Granulated sugar: This optional sprinkle creates this crackly caramelized crust that everyone secretly fights over
Instructions
- Get your oven ready:
- Preheat to 200°C 400°F and line a baking sheet with parchment paper trust me cleaning burnt sugar off a baking sheet is nobody's idea of fun
- Prep the pastry:
- Roll out thawed puff pastry on a lightly floured surface and cut each sheet into 8 equal rectangles you want 16 pieces total
- Build the base layer:
- Place half the rectangles on your prepared baking sheet these will be the bottom halves of your pastelitos
- Add the filling:
- Arrange thin slices of guava paste and about 1 tablespoon of cream cheese on each rectangle leaving a clean border around the edges so nothing leaks out
- Seal them up:
- Brush the edges with water place another rectangle on top and press firmly to seal then crimp with a fork for that classic bakery look
- Score and wash:
- Gently score the tops with a sharp knife so steam can escape then brush with beaten egg and sprinkle with sugar if youre feeling fancy
- Bake until golden:
- Bake for 18 to 20 minutes until theyre puffed and deeply golden some darker spots are actually delicious
- The hard part:
- Let them cool slightly before serving the filling inside is literally molten and will burn your tongue if youre too eager
Pin My dad who never cooks anything made these once when I was sick and managed to seal them so poorly half the filling leaked onto the baking sheet. He scraped up all that caramelized guava cream cheese mess and served it to me in a bowl saying it was deconstructed pastelitos. Honestly it was incredible and now sometimes I deliberately leave one poorly sealed just for that burnt crispy意外收获 around the edges.
Making These Ahead
Ive assembled these the night before and baked them fresh in the morning which is honestly the best way to feed a crowd without waking up at dawn. The key is freezing them uncovered on a baking sheet until firm then transferring to a storage container so they dont stick together. Cold pastry bakes better than room temperature anyway so the fridge time works in your favor.
Getting That Perfect Seal
After years of making these Ive learned that pressing the edges with your fingers first then crimping with the fork creates the tightest seal. Sometimes I even twist the corners slightly like wrapping a tiny present which helps everything stay put during baking. If you see filling starting to leak through your seal patch it immediately with a tiny piece of pastry nobody will notice after baking.
Serving Ideas
These pastelitos deserve to be the star of the show but they also play nicely with other things. A dusting of powdered sugar right before serving makes them look like they came from a fancy bakery though honestly they disappear too fast for presentation to matter much.
- Warm them slightly before serving even day old ones taste freshly baked with 10 seconds in the microwave
- A scoop of vanilla ice cream on the side turns this into dessert real fast
- Leftovers if they exist make breakfast the next day feel like a special occasion
Pin There is something so satisfying about pulling a tray of these from the oven all golden and puffed knowing that in five minutes they will be gone and people will be asking when youre making them again.
Recipe Questions
- → Can I make pastelitos ahead of time?
Yes, you can assemble the pastelitos and refrigerate them unbaked for up to 24 hours. Brush with egg wash just before baking. Alternatively, freeze assembled pastries for up to 3 months and bake from frozen, adding a few extra minutes to the cooking time.
- → What can I use instead of guava paste?
Quince paste (membrillo) makes an excellent substitute with similar texture and sweetness. You can also use thick pineapple preserves, mango paste, or fig paste. For a different flavor profile, try dulce de leche though it will be softer when baked.
- → Why do my pastelitos leak filling during baking?
Filling leakage usually happens when too much filling is added or edges aren't sealed properly. Use about 1 tablespoon of filling and leave a clean border. Crimp edges firmly with a fork, and ensure the guava paste slices are thin. The small knife score on top helps steam escape without bursting.
- → How do I store leftover pastelitos?
Store cooled pastelitos in an airtight container at room temperature for up to 2 days. For longer storage, keep refrigerated for 4-5 days. Reheat in a 180°C oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes the pastry soggy.
- → Can I use homemade pastry instead of puff pastry?
Yes, homemade puff pastry or flaky pastry dough works well. Traditional Cuban versions sometimes use a simplified pastry dough made with flour, butter, and vinegar. The texture will be slightly denser but still delicious. Ensure your homemade dough is rolled thin for the best results.
- → Should I serve pastelitos warm or at room temperature?
Both are delicious! Warm pastelitos have melt-in-your-mouth filling and extra flaky layers, ideal for fresh-from-the-oven enjoyment. Room temperature pastries hold their shape better and are perfect for packing or serving at gatherings. They're traditionally enjoyed with Cuban coffee.