Introduction
There’s something magical about the smell of buttery pastry fresh out of the oven, filled with sweet, tropical guava and creamy cheese. Pastelitos, those delightful little pastries wrapped in golden, flaky puff pastry, have a way of whisking you away to the streets of Havana with just one bite.
Growing up in an Italian household, Sunday mornings were filled with the aromas of espresso and fresh brioche. But one summer, while visiting a Cuban friend in Miami, I was introduced to her abuela’s pastelitos — and my life changed forever. This recipe is inspired by that sunshine-filled morning, where sweet guava paired so perfectly with cream cheese that I’ve been recreating it in my kitchen ever since.
This recipe isn’t just about baking — it’s about nostalgia, sharing, and bringing a little slice of Cuban sunshine into your kitchen.
What is a Pastelito?
A pastelito (meaning “little pastry” in Spanish) is a classic Cuban treat made from puff pastry and typically filled with sweet guava paste, sometimes combined with cream cheese. They’re flaky, golden, sweet, and slightly savory — perfect for breakfast, dessert, or a midday snack.
Cuban pastelitos often come in two forms: sweet (with guava, cheese, coconut) and savory (with picadillo or ham). They’re typically sold in Cuban bakeries or panaderías and enjoyed alongside a strong café cubano.
This version? We’re going for the Pastelito de Guayaba y Queso — a heavenly combo of guava and cheese that’s simple, tropical, and incredibly satisfying.
Ingredients
Here’s everything you’ll need to make 8 pastelitos:
Main Ingredients:
- 1 package (2 sheets) of frozen puff pastry, thawed
- 1/2 cup guava paste (cut into 1/4-inch thick slices)
- 4 oz cream cheese, softened
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
- 2 tablespoons sugar, for sprinkling (optional)
Optional Glaze:
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
Prep Time: 15 minutes
Cook Time: 20–22 minutes
Total Time: 35–40 minutes
Yield: 8 pastelitos
Step-by-Step:
1. Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prep the Puff Pastry
Roll out the puff pastry on a floured surface to smooth out the creases. Cut each sheet into 4 equal squares, giving you 8 total squares.
3. Add the Filling
On 4 of the squares, lay down a slice or two of guava paste. Spread about 1 tablespoon of cream cheese on top. Try not to go too close to the edges.
4. Assemble
Place the other 4 pastry squares over the filled ones. Use a fork to seal the edges tightly all around.
5. Egg Wash & Sugar
Brush the tops with egg wash and sprinkle a little sugar for texture and sweetness.
6. Bake
Bake for 20–22 minutes until golden, puffed, and beautiful.
7. Glaze (Optional)
Mix the glaze ingredients and drizzle over the warm pastries for that bakery-style shine.
Pro Tips for Pastelito Perfection
- Chill before baking: After assembly, place the pastelitos in the fridge for 10–15 minutes to firm up the butter in the pastry. It helps the puff rise better.
- Use a sharp knife to score small vents on top before baking. This prevents bursting.
- Play with fillings: Don’t stop at guava — see ideas below!
- Reheat in the oven (never microwave) to maintain crispiness.
Cultural Bite: Why Guava & Cheese?
In Cuban cuisine, the combo of guava and cheese — guayaba con queso crema — is iconic. The sweet tang of guava is beautifully balanced by the creaminess of the cheese. It’s the Latin American cousin to apple pie and cheddar or figs and mascarpone.
This combination isn’t just delicious — it’s cultural heritage. It’s served not only in pastries but as part of cheese boards, breakfast dishes, and celebratory desserts. In Miami’s Little Havana, it’s nearly impossible to find a bakery that doesn’t serve guava pastelitos fresh every morning.
The Journey of Pastelitos: From Cuba to Your Kitchen
Pastelitos date back to Cuba’s colonial era, influenced by Spanish pastries and French baking techniques. When Cubans immigrated to the U.S. — especially Miami — they brought this sweet tradition with them. Today, pastelitos are as common in South Florida as bagels are in New York.
Making them at home is a way to honor tradition and keep this delicious heritage alive. Whether you have Cuban roots or are simply exploring flavors, these little pastries offer a bite-sized taste of culture and comfort.
Serving Ideas
Pair your pastelitos with:
- Café con leche or a bold Cuban espresso
- A side of mango slices or pineapple chunks
- Drizzle with honey or guava syrup for added sweetness
- Sprinkle with toasted coconut for a Caribbean twist
They’re perfect for brunch buffets, baby showers, or any occasion that calls for a beautiful bite-sized treat.
Recipe Variations to Try
Let your creativity run wild! Here are fun variations to explore:
Sweet Pastelitos
- Pastelitos de Coco: Fill with sweetened coconut and a hint of cinnamon.
- Pastelitos de Piña: Try pineapple jam for a tropical burst.
- Chocolate & Banana: A modern twist the kids will love.
Savory Pastelitos
- Picadillo (spiced ground beef)
- Ham & Cheese: A savory, melty classic
- Spinach & Feta: A Mediterranean fusion twist
Feel free to mix and match ingredients — just don’t overfill them!
Reader FAQs
Can I make pastelitos ahead of time?
Absolutely! You can prep and assemble them a day ahead. Store in the fridge and bake fresh when needed.
Can I freeze pastelitos?
Yes. Assemble, then freeze unbaked on a tray. Once solid, transfer to a bag. Bake directly from frozen (just add 5–7 minutes).
What if I can’t find guava paste?
Look in the Latin or international aisle. If not available, substitute with strawberry preserves, fig jam, or quince paste (membrillo).
Is it okay to use homemade puff pastry?
Yes! It will take longer but gives an artisan touch. Check out my homemade puff pastry guide.
Storing & Reheating
- Room Temperature: Up to 2 days, in an airtight container.
- Refrigerator: Up to 5 days.
- Reheat: Oven or toaster oven at 350°F for 5–7 minutes. Avoid microwaves to preserve crispness.
Nutrition (Per Serving)
Approximate values (for 1 pastelito)
Calories: 290
Fat: 17g
Carbohydrates: 30g
Sugar: 11g
Protein: 4g
Final Thoughts
The joy of pastelitos lies not only in their flavor but in their ability to bring people together — to evoke memories of family, laughter, and heritage. Whether you’re making them for the first time or the fiftieth, each flaky bite is a little piece of Cuba.
So go ahead — make a batch, brew some coffee, and savor the simple pleasure of a warm pastelito.
And if you make these, I’d love to see! Tag your creations on social media with #SarahsKitchenLove 💛