These Cuban pastelitos de carne are a recipe that brings me right back to my childhood. Growing up, I was lucky to enjoy these flaky, savory pastries made the way my dad always prepared them, with homemade picadillo tucked inside buttery layers of puff pastry. My dad was a chef in Cuba, and he poured his passion for cooking into every dish he made for our family. Whether they were served as a snack, appetizer, or part of a family gathering, these pastelitos were always a favorite. This recipe honors the traditional flavors I grew up eating and the memories of watching my dad transform simple ingredients into something truly special.
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:
Why you'll love these Cuban beef pastries
- The savory picadillo filling is absolutely irresistible - The rich, deeply seasoned Cuban ground beef filling packed with garlic, onions, olives, and spices creates a bold and incredibly satisfying flavor that is impossible to resist.
- That perfectly flaky, golden puff pastry shell - The light, buttery, and impossibly flaky puff pastry that encases the savory filling bakes up into a gorgeous golden shell that shatters beautifully and satisfyingly with every single bite.
- They are perfect for any occasion — Whether served as a crowd pleasing party appetizer, a quick and satisfying snack, or a light meal alongside a Cuban coffee, pastelitos de carne are always the perfect choice for any occasion.
- They are incredibly easy to make at home — With just a few simple ingredients and store bought puff pastry, you can recreate the authentic flavors of a Cuban panadería right in your own kitchen without any special skills or equipment.
- They are a true taste of Cuban culture and tradition — Every single bite of a pastelito de carne delivers the bold, authentic, and deeply comforting flavors of Cuban cuisine that have been cherished and celebrated in Cuban households and bakeries for generations.
Key ingredients needed for this cuban pastelito recipe
For the full ingredient list and quantities, scroll down to the recipe card.
- Picadillo – A flavorful Cuban-style ground beef filling simmered with tomato sauce and seasonings that gives these pastelitos their signature savory taste. This is a great way use up left over picadillo.
- Puff Pastry – Light, buttery layers of pastry that bake up golden and flaky, creating the perfect contrast to the rich picadillo filling.
- Simple Syrup – A light brush of simple syrup adds the traditional Cuban bakery-style sweetness and glossy finish that makes these pastelitos irresistible.
How to make pastelitos de carne
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Bring your picadillo to room temperature. Place your cooked picadillo into a fine mesh strainer and strain the excess liquid from the meat onto a bowl. This will help avoid having soggy pastry dough.
- Roll out or unfold the puff pastry sheets over the parchment paper. Using a 3 inch biscuit cutter, cut 9 circles into each pastry sheet.
- In the center of each pastry douch circle, place 2 tablespoons of the picadillo filling. Be sure to leave about half and inch of an edge to allow for the dough to seal.
- Brush the edges with a little bit of water and then cover with another dough circle on top.
- Gently seal the edges of the dough circles together lightly pressing down with your fingers. If you cant fully seal them, that's ok as long as you're able to seal 75% of the pastry.
- Brush egg wash on each pastry to get that flaky crust.
- Bake for 20-25 minutes or until golden brown.
- Why the pastries bake, make your simple syrup.
- Remove the pastries from the oven and lightly brush the pastries with simple syrup.
Top tips for making picadillo pastelitos
Cuban pastelitos de carne are a delightful treat - flaky puff pastry enveloping a savory beef and veggie filling. But achieving that perfect balance of crispy crust and tomato beef goodness can seem tricky. Here are some top tips to elevate your pastelito game:
The Power of Puff Pastry:
- Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled.
- Drain the Meat: straining the cooked picadillo to remove excess liquid is imperative to avoid soupy and mushy puff pastry.
- Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
- Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.
Assembly and Baking:
- Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
- Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
- The Power of Cooling: Let the picadillo pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.
Variations and substitutions for these savory pastries
- Spicy Pastelitos de Carne: Add a pinch of red pepper flakes or a few dashes of hot sauce to the picadillo for a little heat.
- Cheesy Version: Sprinkle shredded mozzarella or Swiss cheese over the picadillo before sealing the pastry for an extra-rich filling.
- Ground Turkey or Chicken: Substitute the ground beef in the picadillo with ground turkey or chicken for a lighter option.
- Sweet and Savory Twist: Mix a few raisins into the picadillo for a traditional Cuban-style sweet and savory flavor combination.
- Mini Party Pastelitos: Cut the puff pastry into smaller squares to create bite-sized appetizers perfect for gatherings and celebrations.
- Homemade Dough Option: While puff pastry is traditional and convenient, you can use homemade pastry dough if preferred.
- Reduced-Sugar Topping: Skip the simple syrup or brush on a very light coating if you prefer a less sweet finish.
- Picadillo Variations: Use your favorite homemade picadillo recipe, whether it includes olives, capers, raisins, or a simpler seasoned beef mixture.
Storage instructions for these beef pastries
- Refrigerator: Store leftover Cuban picadillo pastelitos in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, place the cooled pastelitos in a freezer-safe container or bag and freeze for up to 3 months.
- Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–10 minutes, or until warmed through and crispy. Avoid microwaving if possible, as it can make the pastry soft instead of flaky.
- Make Ahead: You can assemble the pastelitos ahead of time and freeze them unbaked for up to 2 weeks before baking.
Check out these other Cuban recipes
Cuban Pastelitos De Carne
Savory pastries filled with beef
Servings: 9
Ingredients
- ¾ cup Picadillo at room temperature
- 1 package puff pastry sheets (I used Pepperidge Farm)
- 2 tablespoons water
- 1 large egg whisked
Simple Syrup
- 3 tablespoons granulated sugar
- 3 tablespoons water
Instructions
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Bring your picadillo to room temperature. Place your cooked picadillo into a fine mesh strainer and strain the excess liquid from the meat onto a bowl. This will help avoid having soggy pastry dough.
- Roll out or unfold the puff pastry sheets over the parchment paper. Using a 3 inch biscuit cutter, cut 9 circles into each pastry sheet.
- In the center of each pastry douch circle, place 2 tablespoons of the picadillo filling. Be sure to leave about half and inch of an edge to allow for the dough to seal.
- Brush the edges with a little bit of water and then cover with another dough circle on top.
- Gently seal the edges of the dough circles together lightly pressing down with your fingers. If you cant fully seal them, that's ok as long as you're able to seal 75% of the pastry.
- Brush the whisked egg on the top each pastry to get that golden crust.
- Bake for 20-23 minutes or until golden brown.
- Why the pastries bake, make your simple syrup. Combine the sugar and water in a microwave safe bowl and microwave for 30 second increments, mixing each time until the sugar is fully disolved.
- Remove the pastries from the oven and lightly brush the pastries with simple syrup.
Notes
Top tips for making picadillo pastelitos
Cuban pastelitos de carne are a delightful treat - flaky puff pastry enveloping a savory beef and veggie filling. But achieving that perfect balance of crispy crust and tomato beef goodness can seem tricky. Here are some top tips to elevate your pastelito game: The Power of Puff Pastry:- Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled.
- Drain the Meat: straining the cooked picadillo to remove excess liquid is imperative to avoid soupy and mushy puff pastry.
- Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
- Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.
- Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
- Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
- The Power of Cooling: Let the picadillo pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.
Variations and substitutions for these savory pastries
- Spicy Pastelitos de Carne: Add a pinch of red pepper flakes or a few dashes of hot sauce to the picadillo for a little heat.
- Cheesy Version: Sprinkle shredded mozzarella or Swiss cheese over the picadillo before sealing the pastry for an extra-rich filling.
- Ground Turkey or Chicken: Substitute the ground beef in the picadillo with ground turkey or chicken for a lighter option.
- Sweet and Savory Twist: Mix a few raisins into the picadillo for a traditional Cuban-style sweet and savory flavor combination.
- Mini Party Pastelitos: Cut the puff pastry into smaller squares to create bite-sized appetizers perfect for gatherings and celebrations.
- Homemade Dough Option: While puff pastry is traditional and convenient, you can use homemade pastry dough if preferred.
- Reduced-Sugar Topping: Skip the simple syrup or brush on a very light coating if you prefer a less sweet finish.
- Picadillo Variations: Use your favorite homemade picadillo recipe, whether it includes olives, capers, raisins, or a simpler seasoned beef mixture.
Storage instructions for these beef pastries
- Refrigerator: Store leftover Cuban picadillo pastelitos in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, place the cooled pastelitos in a freezer-safe container or bag and freeze for up to 3 months.
- Reheating: Reheat in a 350°F (175°C) oven or air fryer for 5–10 minutes, or until warmed through and crispy. Avoid microwaving if possible, as it can make the pastry soft instead of flaky.
- Make Ahead: You can assemble the pastelitos ahead of time and freeze them unbaked for up to 2 weeks before baking.
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