Guava and Cream Cheese Pastelitos (Printable Version)

Golden puff pastry with sweet guava and creamy cheese filling

# What You Need:

→ Pastry

01 - 1 package puff pastry sheets, thawed (approximately 14 oz)

→ Filling

02 - 5.3 oz guava paste, cut into thin slices
03 - 3.5 oz cream cheese, softened

→ Topping

04 - 1 large egg, beaten for egg wash
05 - 1 tablespoon granulated sugar, optional for sprinkling

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into 8 equal rectangles for a total of 16 pieces.
03 - Place 8 pastry rectangles on the prepared baking sheet.
04 - On each rectangle, place a thin slice of guava paste and approximately 1 tablespoon of softened cream cheese, maintaining a clear border around all edges.
05 - Brush the borders with water. Top each filled rectangle with a second pastry rectangle and press the edges firmly to seal.
06 - Use a fork to crimp the sealed edges. Gently score the tops with a knife to allow steam to escape during baking.
07 - Brush the tops of all pastries with beaten egg. Sprinkle with sugar if desired.
08 - Bake for 18 to 20 minutes until golden brown and puffed.
09 - Allow pastries to cool slightly before serving.

# Expert Advice:

01 -
  • They bake up golden and impossibly flaky in under 20 minutes, making you look like you spent hours in the kitchen.
  • The contrast between tart guava paste and rich cream cheese tastes like you're eating something fancy, but honestly, they're deceptively simple.
  • These work for breakfast with coffee, dessert after dinner, or that mysterious third meal nobody names but everyone enjoys.
02 -
  • Don't skip thawing the puff pastry properly—I learned this the hard way when I tried to use it straight from the freezer and ended up with uneven, stubborn layers that wouldn't cooperate.
  • The water seal on the edges is non-negotiable; without it, you'll watch your beautiful filling leak out into the oven and all over your dreams.
  • Overworking the pastry makes it shrink and get tough, so handle it like it's delicate even though it's actually pretty forgiving.
03 -
  • Softening your cream cheese at room temperature for 30 minutes prevents cold spots that resist spreading and ruin the even distribution you're going for.
  • A light hand with the rolling pin respects the puff pastry's layers—aggressive rolling literally crushes the potential for puffiness, and you want all the puff you can get.
  • Room temperature guava paste slices more cleanly than cold paste, so let it sit out if it's been refrigerated, which sounds small but absolutely changes how your filling looks and behaves.
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