As a proud Cuban, cheese pastelitos are something I have been eating and loving my entire life, and there is truly no snack in the world that brings me more comfort and joy than biting into one of these flaky, creamy little pastries. Growing up with a dad who was an incredibly talented chef in Cuba meant that an appreciation for authentic, traditional food was instilled in me from a very young age. To this day I enjoy a cheese pastelito at least one to two times a week because honestly, life is just better with one in your hand.

My deep love for these iconic pastries led me to an incredible opportunity to work alongside a beloved Cuban bakery right here in Miami, where I learned firsthand the art and craft of making authentic Cuban pastries the traditional way, straight from the hands of the people who have been perfecting them for generations. You can see the video I made documenting a local bakery's pastelito de queso process here. That experience combined with a lifetime of eating and loving pastelitos is what allows me to confidently say that this is the most authentic Cuban cheese pastelito recipe you will ever find.

What is a Cuban pastelito de queso?

Pastelito de queso is a popular Cuban pastry made with flaky puff pastry and a sweetened cream cheese filling. These pastries are a staple in Cuban bakeries and are often enjoyed for breakfast, dessert, or alongside a cup of Cuban coffee.

The pastry is typically:

Light and buttery on the outside
Creamy and slightly sweet on the inside
Baked until golden and crisp

Some versions include:

Pastelitos are especially common in South Florida Cuban bakeries, where they’re served warm and fresh throughout the day. Their balance of rich pastry and smooth cheese filling makes them one of the most beloved Cuban baked treats.

Why you' love this cuban cream cheese pastry

The perfect balance of sweet and tangy — The combination of the sweet, sugar coated flaky puff pastry wrapped around the tangy unsweetened cream cheese filling creates a perfectly balanced flavor contrast that is simple yet absolutely extraordinary and completely addictive.
That irresistible flaky, crunchy texture — The light, buttery puff pastry coated in sugar bakes up into a gloriously flaky and slightly crunchy shell that shatters beautifully with every single bite, making the experience of eating a pastelito de queso as satisfying as it is delicious.
They are beloved for a reason — Pastelitos de queso have been a cherished staple of Cuban bakery culture for generations. Their enduring popularity at everything from everyday breakfast tables to festive birthday parties and celebrations is a true testament to just how timelessly delicious and universally loved these little pastries really are.

Key ingredients needed for these pasteles de queso

For the full list of ingredients and quantities, scroll down to the recipe card

Puff Pastry Dough — Puff pastry dough is the foundation of the pastelito, creating the light, golden, and incredibly flaky shell that gives these beloved Cuban pastries their signature irresistible texture and satisfying crunch.
Cream Cheese — Rich, tangy, and creamy unsweetened cream cheese is the heart of this pastelito, creating a smooth and creamy filling.
Sugar — A generous coating of sugar on the puff pastry before baking creates a delicate, sparkling crust that caramelizes beautifully in the oven. This adds an extra layer of sweetness and a satisfying crunch to every single bite.

Instructions to make these pastelitos de queso

Heat oven to 400F. Line a baking sheet with parchment paper.
Place your cream cheese in the freezer for 15 minutes to make it easier to slice.
Sprinkle 2 tablespoons of sugar on the baking sheet and spread it out as even as possible.

Unfold the puff pastry sheet over the parchment paper and sugar. Add the remaining sugar over the puff pastry and spread it out over the pastry evenly.

Using a rolling pin, carefully roll out the dough to a 10x10 square. While rolling, the sugar will be pressed into the pastry.
Cut the puff pastry sheet in half on both sides, leaving you with 4 5x5 squares.
Cut the cream cheese into 1.5 ounce slices.
Place a slice of cream cheese diagonally in the center of the 5x5 pastry square.

Fold the pastry around the cream cheese slice so the seam is facing down.

Bake at 420F for about 22 minutes or until golden brown and puffed up.
Allow the pastries to cool slightly before eating.

Variations and substitutions for cheese pastries

Pastry Dough

Homemade puff pastry — If you are feeling ambitious, homemade puff pastry will deliver an even more buttery and flaky result than store bought.
Phyllo dough — For a lighter and crispier shell, phyllo dough makes a wonderful substitute that still delivers a beautifully flaky texture.
Crescent roll dough — In a pinch, crescent roll dough is a quick and easy substitute that produces a softer, pillowy pastelito.

The Filling

Guava and cheese — Add a layer of guava paste alongside the cream cheese for the classic and beloved guava and cheese pastelito combination that is equally iconic.
Nutella and cream cheese — Swap the plain cream cheese for a combination of Nutella and cream cheese for a rich and indulgent chocolate hazelnut twist.
Sweetened cream cheese — Add a tablespoon of powdered sugar and a splash of vanilla to the cream cheese filling for a slightly sweeter and more dessert like version.

Sugar Alternatives

Turbinado sugar — Also known as raw sugar, turbinado sugar has larger crystals that create an even more satisfying crunch and a beautiful golden sparkle on the pastry with a subtle caramel like flavor.
Coarse sugar — Also known as decorating or sanding sugar, coarse sugar holds up beautifully during baking and creates a stunning, glittery crust that looks just as impressive as it tastes.
Cinnamon sugar — A blend of granulated sugar and ground cinnamon pressed into the dough adds a warm, spiced sweetness that complements the tangy cream cheese filling beautifully.
Coconut sugar — Coconut sugar is a wonderful natural alternative that adds a subtle caramel and toffee like depth of flavor while still creating that signature sweet crust.

Dietary Adjustments

Dairy free — Use a dairy free cream cheese alternative to make these pastelitos completely dairy free without sacrificing the creamy, indulgent filling
Gluten free — Look for a good quality gluten free puff pastry to make these pastelitos accessible for those with gluten sensitivities

Storage instructions for Cuban cheese pastelitos

Storing Baked Pastelitos

Once fully cooled, store baked pastelitos in an airtight container at room temperature for up to 2 days, keeping them in a single layer to protect the flaky pastry from getting crushed.
For longer storage, place them in an airtight container in the refrigerator for up to 4-5 days, keeping in mind that the pastry may soften slightly.
To bring them back to their perfectly flaky and golden glory, reheat them in the oven or air fryer at 350°F for about 5-7 minutes and they will taste just as fresh and delicious as the day they were made.
Avoid reheating in the microwave as this will make the puff pastry soft and chewy rather than light and crispy.

Storing Unbaked Pastelitos

Unbaked pastelitos freeze beautifully, making them a fantastic make ahead treat that you can have ready to go whenever a craving strikes.
To freeze, assemble your pastelitos completely, place them in a single layer on a parchment lined baking sheet and freeze for 1-2 hours until frozen solid.
Once frozen solid, transfer them to a freezer safe zip lock bag or airtight container and store in the freezer for up to 2-3 months.
When ready to bake, there is no need to thaw — place them directly from the freezer onto a parchment lined baking sheet, coat with sugar, and bake at 375°F for about 25-30 minutes until perfectly golden brown and delicious.

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